BlueChillies-All the spice none of the mind blowing heat!
Sunday, July 23, 2006
1 Roast, whatever cut and size you desire. (I prefer chuck or shoulder, since they are usually more tender than a rump roast.)
1 can cream of mushroom soup
powdered worcestershire (I have only been able to find Kroger brand)
salt and pepper
flour
1 small sliced onion or Lipton's dry onion soup mix
white baking potatoes (I use 4 or 5), peeled and sliced in desired sizes
carrots (I use 4-5), sliced
cooking oil
water
After rinsing roast well, sprinkle on or rub in powdered worcestershire, then salt and pepper. Then flour the roast and brown on stove in oil.Place carrots in crock pot first, then roast.
Option 1: Put sliced onion on top of roast. Pour cream of mushroom soup over roast next, then put in potatoes. Top all with water, covering everything, if possible.
Option 2: If you choose to use dry Lipton soup instead, mix package with two cups water and cream of mushroom soup and pour on roast, adding potatoes last, but making sure they are covered with water.
cook 6-8 hrs
Posted by bluechillies ::
7:17 AM ::
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