Beef Pot Roast (OAMC)

  • Currently 4/5
Make your Sunday night meal easier than ever in the crockpot.
1 pound beef roast (I prefer rump roasts)
18 small frozen potatoes
1 cup baby carrots
1 cup thick sliced onion
1/4 cup Condensed Cream of Mushroom Soup
1/4 cup water
1/4 cup dry onion soup mix
1. Packaging Instructions
2. Do not open beef roast.  Set aside.
3. In a gallon-size freezer bag place potatoes, carrots, onion, condensed soup, water, and onion soup mix.  Seal securely.  Set aside.
4. Insert beef and vegetable/gravy bag into a gallon-size ziploc freezer bag and seal.  With a sharpie marker, label the outside of the bag "Beef Pot Roast".
5. Place in freezer.
6. Cooking Instructions
7. Do not thaw.  Cook from frozen.
8. Place beef roast in crockpot.

9. Pour vegetable/gravy bag over beef roast.
10. Cover and cook on low for up to 8 hours or until beef roast is done and tender.
11. Makes 3 servings.  This recipe can be doubled for 6 servings.
12. Serving suggestions:  Creamed spinach and dinner rolls.
For best results in quality and packaging, expel as much air from the baggies as possible.

Dawn Knowlton

Member since Jan 2010

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