Grandma Porter’s Pot Roast

This recipe is a staple in my husband's family. I first had it at his grandmother's house. She was a tiny, spunky lady that loved to feed us. She would cook this in an oven bag instead of a crockpot. But I like the set it and forget freedom with the crockpot. Both methods make a delicious dinner!

Let's Get Started!

Ingredients:

3 lb. Roast (chuck or rump) – (if frozen – see below)

1 can cream of mushroom soup

1 can cream of celery soup

1 package of Lipton onion soup

1 bag baby carrots

6 potatoes, cubed.

Mix soups and Lipton soup mix together in crockpot. Add roast, carrots and potatoes. Cover in sauce.

Cover with lid and cook on low setting for approx. 8 hours.

FROZEN ROAST? If you forgot to defrost your roast, then put it in the crockpot frozen, but cook on high instead for 6 hours.