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Kathy's Roast and Vegetables

Kathy's Roast and Vegetables

  • Prep

    25 m
  • Cook

    8 h 20 m
  • Ready In

    8 h 45 m
JAQUE

JAQUE

This roast is made in the slow cooker with the potatoes and carrots. Very easy and delicious.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 952 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. Season roast with black pepper and garlic powder. In a large pot, heat the oil over medium heat. Brown the roast on all sides for 20 minutes.
  2. Mix together the mushroom soup and the onion soup mix in the slow cooker. Place roast into the slow cooker, and arrange carrots and potatoes around the meat.
  3. Cover, and cook on low for 6 to 8 hours, stirring occasionally.
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Reviews

HLACKERM
175

HLACKERM

2/21/2003

Overall tasty! Here are some mods I made. I used sirloin tip roast b/c it was on sale. After I seared the meat, I couldn't let all the yummy bits on the bottom of the pot go to waste, so I deglazed the pan using some red wine and added that to the mix. I also added mushrooms & celery and a 1/2 cup of red wine. I also used 1 can of Roasted Garlic Mushroom soup and 1 can of lower fat regular Mushroom soup. The meat came out so incredibly fork tender! Like with other reviewers, I ended up with lots of juice. Served it over wide egg noodles. One word=HEARTY!

MOTHER_OF_RAVEN
175

MOTHER_OF_RAVEN

2/10/2003

This one is a winner! Browning the meat before putting it in the slowcooker adds a lot of flavor, and it prevents the meat from totally shrivelling up. Also, I mixed the soups in the pan I browned the meat in to get more flavor (and I didn't want to waste the meat juices). Even my super-picky husband gobbled it down!

mistril
135

mistril

11/10/2003

This had a simple, yet very full and delicious flavor. This is a great recipie to use with a lean meat becaue the meat truely is a tender as butter when you're done. The vegetables were delicious too. I added a little bit of water in the beginning because the soup looked to thick, but it watered down the gravy a little. This recipie is perfect the way it is, don't change a thing!

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