Mike's Favorite Pot Roast(from a church cookbook)
-1 can cream of mushroom soup (we use 98%FF)
-1 envelope onion soup mix
-1/2 c. milk
-beef chuck roast (about 2 lbs.)
-Sprinkle roast with salt and pepper and place in crock pot on low setting.
-Mix together soup, soup mix and milk. Pour over roast.
-Cook on low 8-10 hours until meat is done, stirring occasionally.
Serve with mashed potatoes and use sauce in crock pot as gravy.
Marci's Favorite Pot Roast (from Better Homes and Garden cookbook)
-beef chuck roast
-2 T. cooking oil
-3/4 c. water or dry wine
-1 t. beef bouillon granules
-1 T. Worcestershire
-1 t. dried basil, crushed
-2 medium potatoes, sliced
-handful baby carrots or 2 carrots, sliced
-1 onion, sliced
-Place veggies at the bottom of crockpot. Place roast on top.
-Combine water, Worcestershire sauce, bouillon, and basil.
-Pour over meat and vegetables. Cover; cook on low-heat setting for 8-10 hours.
(For gravy: Measure pot juices and add water if need to equal 1 1/2 cups. Combine 1/4 c. flour/cornstarch with 1/2 c. cold water. Stir into juices until thickend and bubbly.)