Monday, January 11, 2010

Some Comfort Food on an 18 degree day!!...

Sandre Lee's Pot Roast (Slow Cooker)

Ingredients:
1-12oz bag frozen onions
1-8oz bag frozen baby carrots
1-8oz package of sliced mushrooms
1/2 pound small potatoes, halved (you can use new, red, whatever)
salt and pepper
2T canola oil
1 (10.75 oz) can condensed cream of celery soup
1 packet onion soup mix
1c beef broth (low sodium)
1/4 c steak sauce






Into a slow cooker, put the onions, carrots, mushrooms, and potatoes...





Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it's browned, put it in the slow cooker on top of the vegetables...











In a bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce...








Pour over the top of roast. Cover and cook on high setting for 3-4 hours or low for 8-9 hours.


























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