Kathy's Roast and Vegetables recipe

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Ingredients

1 (3 pound) bottom round roast
ground black pepper to taste
garlic powder to taste
1 tablespoon vegetable oil
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
5 carrots, peeled and sliced into 1 inch pieces
6 small new potatoes, halved

Nutrition Info

310.4 calories
carbohydrate: 22.3 g
cholesterol: 71.4 mg
fat: 12.5 g
fiber: 2.8 g
protein: 26.6 g
saturatedFat: 3.4 g
servingSize: -
sodium: 952.2 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season roast with black pepper and garlic powder. In a large pot, heat the oil over medium heat. Brown the roast on all sides for 20 minutes.

  2. Mix together the mushroom soup and the onion soup mix in the slow cooker. Place roast into the slow cooker, and arrange carrots and potatoes around the meat.

  3. Cover, and cook on low for 6 to 8 hours, stirring occasionally.

Recipe Yield

8 servings

Recipe Note

This roast is made in the slow cooker with the potatoes and carrots. Very easy and delicious.

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