Tried and Approved
- 2-1/2 lb chuck roast
- 1+ lb +/- red potatoes
- 1+ lb carrots
- 2 medium-large onions
- 1 pkg frozen peas
- 3 cans cream of mushroom soup or
- 1 large can cream of mushroom soup
- 1 pkg of beef stew seasoning
- 2 pkgs of onion soup mix
- Salt/Pepper to taste
Put meat in first. Put in carrots. Sprinkle one package of onion soup mix on top of roast. Onions next, mushroom soup on top of onions. Cover roast with last of onions.
Slow cook on low for 10 hours.
When potatoes are fork tender, remove all from broth. Add frozen peas. Turn crock pot on high and add all back to pot.
Warm peas. Eat. Bonus if you have Mary B’s frozen biscuits.