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From: Andrea Novak
Ingredients:
- 1 pot roast (approximately 5-6 lbs.)
- 1 1/2 cup water
- 3 beef bouillon cubes
- 1 packet onion soup mix
Directions
- Place roast, water, boullion cubes and soup mix into a crockpot. Cook on high for 7-8 hours. Take roast out and flake. Put juices into a separate bowl and place in freezer for 1 hour. Take out and skim fat off of the top. Place meat and juice back in crockpot and cook for another 3 hours.
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Categories: MainDish, AmericanCuisine |
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Page last modified on March 29, 2012, at 01:59 AM by tamara