Monday, August 2, 2010

Mmmm Mmmm Monday: After Church Pot Roast

This recipe is from one of the cookbooks that was put out by my school when I was growing up. I use this one alot in our house and it's always well recieved!

Here's what you need:
1 lg frozen pot roast (beef or pork)
1 can cream of mushroom soup
1 can onion soup
1 can cream of celery soup

Put the frozen pot roast in a slow cooker/crockpot. Pour the cans of soup over the top; cover and cook on low for 4-6 hours. The soups make a wonderful gravy to put on mashed potatoes. YUM!

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