crock pot roast potatoes carrots/ then vegs beef soup w remaining left overs. Cover your roast with the remaining spices. Place roast in the crockpot with your veggies and cover with broth, wine, and worcestershire sauce then cover and cook. Cut into large chunks and put into slow cooker along with the carrots and remainder of the onion.
Remove roast and vegetables, shred roast (discard fat) and cut potatoes if desired. My son is a big eater and loves left-overs so this only lasted a couple of days. If my husband was still alive (he passed away a yr ago) it would have been gone the same day--this was a great Sunday dinner.
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Cover your roast with the remaining spices. Place roast in the crockpot with your veggies and cover with broth, wine, and worcestershire sauce then cover and cook. Cut into large chunks and put into slow cooker along with the carrots and remainder of the onion.
To get started with this particular recipe, we have to first prepare a few components. You can have crock pot roast potatoes carrots/ then vegs beef soup w remaining left overs using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make crock pot roast potatoes carrots/ then vegs beef soup w remaining left overs:
- {Get of 2-cans water.
- {Prepare 2 can of beefy mushroom soup.
- {Take 5 lb of roast i use rump roast.
- {Take 1 envelope of onion soup mix.
- {Prepare 1 medium of bag small cut carrots.
Combine the water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt; pour over meat. Place the roast on top of the onions and season with the salt and pepper. Here are the leftovers I used: roast beef, roast beef gravy, red potatoes, baby carrots, onions and steak. Add fresh mushrooms, celery, leeks, more onions and green beans.
Instructions to make crock pot roast potatoes carrots/ then vegs beef soup w remaining left overs:
- mix soups, water, envelope onion soup mix together pour over roast in crock pot.
- cook on low heat 6-8 hrs until comes apart w fork.
- potatoes and carrots cook until tender maybe I hr..
- makes great gravy for rice as extra or fresh loaf bread.
Add canned tomatoes, spices, seasonings and Worcestershire sauce. Add minced garlic, bay leaves and broth. Add the broth, bay leaf, and Parmesan rind to the vegetables and bring to a low boil. Stir-in gravy, tomatoes, peas, (leftover) cooked vegetables, barley, and meat. If you want to save time in the morning just brown the meat and vegetables the night before, put everything in the slow cooker crock, cover, and refrigerate overnight.
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