Tuesday, March 3, 2009

Sunday Roast

Contributed by Jen Fugal

Ingredients:

3 to 4 pound rump roast

1 pound bag baby carrots

1 cup chopped onion

8 to 10 red potatoes, quartered

1 envelope dry onion soup mix

1 cup water

Directions:

-Place carrots, onion, and potatoes in bottom of greased slow cooker.

-Place meat on top of vegetables.

-Dissolve soup mix in water and pour over meat.

-Cover and cook on low heat 8 – 10 hours.

-If using a frozen roast, cook on low heat an additional 2-4 hours.

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