Monday, January 28, 2013

Dr. Pepper Roast from Susanne

1 Can Cream of Mushroom
2 Cans Cream of Potato
1 package Onion Soup Mix
2 Cups Dr. Pepper (or 1 can)

Mix all ingredients together and place in large ziplock bag or frozen container. 

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Place roast mixture in crockpot and cook on low for about 6 hours.  If frozen closer to 8 hours.

Optional: Add about a tablespoon of Cornstarch to thicken; mixing with sauce over stove


amy c said...

is it a beef roast or pork? how big?

Anonymous said...

Hi Amy! It is a beef english cut roast, about 3 pounds. It also makes a great gravy!

Anonymous said...

I put this in the crock pot frozen and it was ready and perfect within 8 hours!

Jeannie Daniels said...

When you put it in the crockpot frozen, will it just slide out of the bag?

Kate @ When Hello Means Goodbye said...

I would thaw it as long as you can so it slides out easily.
I think you'd have a hard time getting it out straight from the freezer.

Anonymous said...

It is often recommended not to reuse the freezer bags that have had raw meat in them, so I just cut the top off, and then down the side to release it.

danielle said...

We don't like mushrooms what u recommend exchange for or don't worry about the can 9 mushrooms