CROCKERY POT BEEF ROAST
This is great served over steamed white rice and my husband loves it along with my peas with cheese.
1 Each Beef Roast 2-3 Pounds. ( I have used Chuck and Rump Roast for this recipe)
1 Can Campbell's Cream of Mushroom Soup
1 Can Campbell's French Onion Soup
1 Tbsp Parsley Flakes
Salt and Pepper to Taste
1. Place roast in crock pot.
2. Season with salt and pepper and parsley.
3. Pour both cans of soup over roast.
4. Cover and cook on low for 6 to 8 hours depending on size of roast.
5. When done, just pull apart and serve.
6. If juices need thickening I use cornstarch and water mixed at end. OR...mix flour with butter and roll into pea size balls and drop into mixture. You will have to go in and smash them after they are heated up.
1 Each Beef Roast 2-3 Pounds. ( I have used Chuck and Rump Roast for this recipe)
1 Can Campbell's Cream of Mushroom Soup
1 Can Campbell's French Onion Soup
1 Tbsp Parsley Flakes
Salt and Pepper to Taste
1. Place roast in crock pot.
2. Season with salt and pepper and parsley.
3. Pour both cans of soup over roast.
4. Cover and cook on low for 6 to 8 hours depending on size of roast.
5. When done, just pull apart and serve.
6. If juices need thickening I use cornstarch and water mixed at end. OR...mix flour with butter and roll into pea size balls and drop into mixture. You will have to go in and smash them after they are heated up.