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Roast With Veggies

chef.tim.lee's picture
Ingredients
  Roast 2 Pound, thawed
  Roast 2 Pound, partially thawed
  Onion 1
  Onion 1 , sliced
  Tomato juice 1 Pint
  Salt 1 Teaspoon
  Black pepper 1 Teaspoon
  Dried marjoram 1 Teaspoon
  Potatoes 5 , sliced
  Potatoes 5 , cut into thick sliced
  Carrots 5 , sliced
  White vinegar 1 Dash
  Cream and mushroom soup 10 3⁄4 Ounce
  Golden cream of mushroom soup 10 3⁄4 Ounce (1 Can)
Directions

MAKING
1) In a slow cooker, place the roast and arrange the onions on the top.
2) Pour the tomato juice all over the top very carefully. Sprinkle the spices all over.
3) Cover the cooker and cook over high heat for 5 hours.
4) From the roast, drain the juice into a bowl. Pull the roast apart neatly into bite-sized pieces. Put the meat back in the slow cooker.
5) Cook the potatoes and carrots in a saucepan and partially cook them with a dash of white vinegar. On top of the toast, layer the vegetables.
6) Pour the soup all over and cover the cooker once again. Cook on high heat for 1 hour.

SERVING
7) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Beef
Interest: 
Party
Servings: 
8

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