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Mushroom roast
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| 3-1/2 to 4-1/2 lb. | beef chuck |
| roast | |
| garlic salt, salt and pepper to | |
| taste 29-oz. container beef broth 1-oz. pkg. onion-mushroom | |
| soup mix | |
| 1 | onion, diced |
| 4 to 6 | potatoes, peeled |
| and sliced | |
| 2 10-3/4 oz. cans | cream of |
| mushroom soup | |
| 8-oz. pkg. | sliced mushrooms |
| 4 | carrots, peeled and chopped |
Sprinkle roast with seasonings to taste. Combine broth, soup mix,
onion and potatoes in a large slow cooker; place roast on top. Pour
soup over top of roast; add mushrooms. Cover and cook on low
setting for 8 to 10 hours, or on high setting for 5 to 6 hours. Add
carrots to slow cooker halfway through cook time. If liquid does not
completely cover roast, turn every hour to keep roast moistened.
Serves 6 to 8.
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