BEST CROCK-POT ROAST 
3 lb. eye of round roast
3 large potatoes
5 carrots
1 (10 oz.) can Campbell's cream of onion soup
1/2 can water (use empty soup can)
salt and pepper

Prepare potatoes and carrots by slicing thinly and soaking in water for fifteen minutes. Rinse roast. Place thinly sliced potatoes and carrots in bottom of crock pot. Place roast on top of potatoes and carrots.

Pour one can of cream of onion soup over roast and add one half can of water. Season with salt and pepper to taste.

Cook on LOW for 10 to 12 hours.

Submitted by: Steely

recipe reviews
Best Crock-Pot Roast
   #74518
 Annette Galloway (Mississippi) says:
I added onion soup mix over the potatoes and carrots. I patted the roast dry and sprinkled salt, pepper, and garlic. I then floured it and browned it on the stove in very little oil. I put a can of cream of mushroom over top of roast when placed over the ingredients in the crock pot. I added maybe a can and a half of water and cooked as directed. The only bad thing was the smell of this creation would wake me up. (11 p.m. 11.a.m.) Have a wonderful meal ready for Sunday Dinner.

 

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