1 pot roast (about 2 pounds)
2 russet potatoes, chopped
1 bag frozen seasoning blend (or just chopped onions)
1 bag frozen peas
1 bag frozen green beans
1 bag frozen corn
4 large carrots, chopped
1 (32 oz) container beef broth
2 (10.75 oz) cans tomato soup
1 can filled with water
Salt and pepper, to taste
INSTRUCTIONS
Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
Bring to a boil, lower the heat, cover and simmer for about an hour.
Add water as desired while it cooks.
NOTES
This can also be cooked in the slow cooker! Add all the ingredients to your slow cooker, and cook on LOW for 6-8 hours. Shred beef once cooked
HEAVEN IN A BOWL CAKE: A Blissful Creation for Family Delight
Tuscan Chicken Recipe
BROWNIE BOMB BARS
Shiny and streak-free floors, the trick that no one has told you yet
Expert Says Parents Should Ask Babies For Consent Before Changing Diapers
Former First Lady’s Family Member Passes Away at 86
A GREAT HOME TRICK to clean dirty and greasy kitchen cabinets in one go – tested and works immediately!
This liquid will make your plant bloom incredibly: 30 cents is enough
How to Remove Moisture from Walls and Never Let It Come Back
