Ingredients:
- 2 (10.5 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
Instructions:
- In a slow cooker, combine the condensed soup, water, and dry onion soup mix.
- Place the pot roast in the slow cooker and coat it with the soup mixture.
- Cook on low for 8-9 hours, or on high for 3-4 hours, or until the pot roast is tender and easily shredded.
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