Roast With Veggies Recipe
Ingredients
| Roast - 2 pounds, partially thawed | ||
| Onion | 1 | |
| Tomato juice | 1 Pint | |
| Salt | 1 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| Dried marjoram | 1 Teaspoon | |
| Potatoes - 4 to 5, cut into thick sliced | ||
| Carrots - 4 to 5, sliced | ||
| White vinegar | 1 Dash | |
| Golden cream of mushroom soup - 1 can of 10 3/4 ounces | ||
Directions
MAKING
1) In a slow cooker, place the roast and arrange the onions on the top.
2) Pour the tomato juice all over the top very carefully. Sprinkle the spices all over.
3) Cover the cooker and cook over high heat for 5 hours.
4) From the roast, drain the juice into a bowl. Pull the roast apart neatly into bite-sized pieces. Put the meat back in the slow cooker.
5) Cook the potatoes and carrots in a saucepan and partially cook them with a dash of white vinegar. On top of the toast, layer the vegetables.
6) Pour the soup all over and cover the cooker once again. Cook on high heat for 1 hour.
SERVING
7) Serve hot.
1) In a slow cooker, place the roast and arrange the onions on the top.
2) Pour the tomato juice all over the top very carefully. Sprinkle the spices all over.
3) Cover the cooker and cook over high heat for 5 hours.
4) From the roast, drain the juice into a bowl. Pull the roast apart neatly into bite-sized pieces. Put the meat back in the slow cooker.
5) Cook the potatoes and carrots in a saucepan and partially cook them with a dash of white vinegar. On top of the toast, layer the vegetables.
6) Pour the soup all over and cover the cooker once again. Cook on high heat for 1 hour.
SERVING
7) Serve hot.
Chef
