Ingredients
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 1/4 cups water
- 1 (1 ounce) package dry onion soup mix
- 5 1/2 pounds pot roast
Directions
- Firstly, In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.
- After that, Place pot roast in slow cooker and coat with soup mixture.
- Finally, Cook on Low setting for 8 to 9 hours or on High setting for 3 to 4 hours .
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1 comments:
I also add a can of Cream of Celery soup to the Mushroom soup. It makes a delicious gravy for mashed potatoes, rice, or noodles. I have also used the finished product to make hot Roast Beef sandwiches using the beef and gravy!
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