One Dish Pot Roast – cubed
This dish you throw together in the morning, and when you come home you have a whole dinner done and ready to serve!
Servings Prep Time
4 – 6people 10minutes
Cook Time
12hours
Servings Prep Time
4 – 6people 10minutes
Cook Time
12hours
Ingredients
  • 13 – 4 lb JX Ranch Roastany roast will do, but Rump or Arm would have the least fat
  • 2envelopes Dry Onion Soupor one whole onion, chopped
  • 1can Cream of Mushroom Soup
  • 1/2cup Beef Broth or Red Wine…or water
  • 3 potatoes, cubed or cut in half
  • 4 – 6 carrots, cut in 1″ lenghts
  • 5-7cloves fresh garlic, minced or chopped
Instructions
  1. While the roast is till partially frozen, cut into nice large chunks (2 – 3 ” thick). It’s much easier to cut the meat when it still slightly frozen than completely thawed…
  2. Place the meat chunks in slow-cooker, or in a deep oven pan.
  3. Add the potatoes, carrots and garlic
  4. Mix the cream of mushroom soup and the broth and/or wine in a bowl and pour over everything.
  5. If using slow-cooker, put on “low” and cook all day (10 – 12 hours). If using a pan, cover tightly with foil and bake in oven at 275 for 4 – 8 hours.
Recipe Notes

Mimi’s Tip: ┬áThis is a really neat recipe when you know you won’t have much time to prepare a meal later, or know you’ll be too tired to.