1 Can Cream of Mushroom
2 Cans Cream of Potato
1 package Onion Soup Mix
2 Cups Dr. Pepper (or 1 can)
Roast
Roast
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
Optional: Add about a tablespoon of Cornstarch to thicken; mixing with sauce over stove
is it a beef roast or pork? how big?
ReplyDeleteHi Amy! It is a beef english cut roast, about 3 pounds. It also makes a great gravy!
ReplyDelete-Susanne
I put this in the crock pot frozen and it was ready and perfect within 8 hours!
ReplyDelete-Susanne
When you put it in the crockpot frozen, will it just slide out of the bag?
ReplyDeleteI would thaw it as long as you can so it slides out easily.
DeleteI think you'd have a hard time getting it out straight from the freezer.
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.
ReplyDeleteWe don't like mushrooms what u recommend exchange for or don't worry about the can 9 mushrooms
ReplyDelete