1 pot roast (about 2 pounds)
2 russet potatoes, chopped
1 bag frozen seasoning blend (or just chopped onions)
1 bag frozen peas
1 bag frozen green beans
1 bag frozen corn
4 large carrots, chopped
1 (32 oz) container beef broth
2 (10.75 oz) cans tomato soup
1 can filled with water
Salt and pepper, to taste
INSTRUCTIONS
Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
Bring to a boil, lower the heat, cover and simmer for about an hour.
Add water as desired while it cooks.
NOTES
This can also be cooked in the slow cooker! Add all the ingredients to your slow cooker, and cook on LOW for 6-8 hours. Shred beef once cooked
Advertisement:
Thanks for your SHARES!
“MY DAUGHTER IS A WOMAN” Olympic Boxer Imane Khelif’s Mother Defends Her Against Gender Allegations, Firmly Stating She Has “Nothing Between Her Legs”
Creamy and Cheesy Beef Goulash Recipe
Breaking: Caitlin Clark Rejects $550 Million Commercial Deal With LeBron James, “He’s A Woke Creep”
ROASTED DUCK IN WINE WITH POTATOES, PEPPERS AND MUSHROOMS
Whipped Shortbread Cookies
My Southern grandma handed down this sticky bun recipe, and it is been a circle of relatives favored since!
