Leftovers: Cut remaining roast into chunks and place back in pot with leftover vegetables and broth. Heat and serve with rolls. It's even better the next day!
- Pour both cans of soup in crock pot and stir until mixed. Do not add water.
- In a skillet, salt and pepper roast; brown in melted butter.
- Place roast into soup. Salt and pepper vegetables and arrange around and on top of roast.
- Cook 8 to 10 hours on low setting or until roast is fork tender.
|Prep Time: 45 minutes|
Cook Time: 6 or more hours
Container: 6 quart slow cooker
|-||1 chuck roast|
|-||5 potatoes peeled and quartered (I use more potatoes if I want leftovers)|
|-||1 package mini carrots (No peeling!) or one pound of carrots peeled and cut up. (large bag)|
|-||2 onions peeled and quartered|
|-||1 can French onion soup (large can)|
|-||1 can cream of mushroom soup|
|-|| Salt and pepper|