Crock-Pot Roast
This recipe - or two (tweaked just a little) I got from my sister-in-law years ago. Very easy and great for a busy family, or anyone not wanting to slave in the kitchen...so get out your crock-pots!
This recipe - or two (tweaked just a little) I got from my sister-in-law years ago. Very easy and great for a busy family, or anyone not wanting to slave in the kitchen...so get out your crock-pots!
Day 1:
Roast, mashed potatoes & salad or veggie.
In a crock-pot whisk together 1 envelope beefy onion Lipton soup mix, 1 can cream of mushroom soup & 1 can low sodium chicken broth (use about ¾ of the broth). Roll the roast in the soup mixture and set your crock pot on low for 6-8 hours, depending on the size of your roast.
Day 2:
Soup and grilled cheese sandwiches.
Chop or shred the leftover roast and add ½ to a whole 14.5 oz. can of diced or crushed tomatoes, green beans, carrots, potatoes, celery (you can add almost any kind of vegetables you like). Add 1-2 cups water, low sodium chicken or beef broth (enough to get it to a soup-like consistency). Add in extra salt & pepper if needed, heat until warm and veggies are cooked.
Mangia!
