Special Pot Roast
|Beef chuck pot roast||4 Pound|
|Onion soup mix||1 1⁄2 Ounce (1 Envelope)|
|Condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Onion||1 , thinly sliced|
|Yellow squash||1⁄2 Pound, sliced|
|Zucchini||1⁄2 Pound, sliced|
Place roast in glass casserole dish.
Sprinkle soup mix over roast.
Pour in beef broth.
Cover with plastic wrap.
Insert probe into liquid.
Cook on HIGH (9); HEAT & HOLD at 180°F for 2 hours, or until meat is tender.
Add remaining vegetables during last 45 minutes of cooking.