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GRANDPA'S SLOW COOK POT ROAST (Jason & Sarah)

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Recipe

This is nicknamed dad's pot roast, not because he made it, but because of the can of coke :).

 

Yield

4 servings

Prep

20 min

Cook

20 min

Ready

60 min

Ingredients

3 to 4 pounds top round roast or lean chuck
1 can (10 1/2 ounces) condensed French onion soup
8 ounces sliced mushrooms
1 lb baby or sliced carrots
All the potatoes that your pot can hold
1 Onion (quartered or sliced)
2 tablespoons flour
1 can of coke
Salt and pepper, to taste

Ingredients

3 to 4 pounds top round roast or lean chuck
1 can (10 1/2 ounces) condensed French onion soup
8 ounces sliced mushrooms
1 lb baby or sliced carrots
All the potatoes that your pot can hold
1 Onion (quartered or sliced)
2 tablespoons flour
1 can of coke
Salt and pepper, to taste

Directions

Cut the roast into 4 to 6 large chunks. Place in the slow cooker. Add soup and mushrooms. Cover and cook on LOW for 8 to 10 hours, or until very tender. Or, cook on HIGH for 4 to 5 hours. If desired, make a flavorful gravy with the juices. Remove the beef and mushrooms to a platter or bowl with a slotted spoon; keep warm. Transfer juices to a saucepan. Skim excess fat, if desired. Simmer the juices for 5 minutes to reduce slightly.

Mix 2 tablespoons of flour with cold water to make a smooth mixture; stir into the juices. Continue cooking until thickened and bubbly. Taste and add salt and pepper, as needed. Serve the gravy with the sliced or shredded beef and mushrooms.



* not incl. in nutrient facts Arrow up button

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