RECIPES Vicki’s Crock Pot Roast
5 1/2 lb pot roast 1 large onion, sliced
5 large carrots, peeled and chopped 4 medium sized potatoes, quartered. 1 (1 1/4 ounce) package brown gravy mix, dry 1 can Campbell’s Golden Mushroom Soup
2 cups of water
Place roast in crock pot and cover with water until meat is all the way under the water. Add in pow- dered gravy mix and mushroom soup. Add in carrots, potatoes, onion. (You may want to peel the potatoes. I prefer the skins on. -Ed.) Cook on High for the first two hours, then lower to Low heat and slow cook
for approximately 8 - 9 hours. Stir every two hours. Serve with home made corn bread.
- Vicki Price
Ed. Note: When I cooked this, I tossed in a couple of large handfuls of fresh mushrooms as well. Yum.
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