Waanda's Tender and Easy Roast



Chet, even though most everything I see says you should

thaw meat before preparing, I have been preparing my

roast this way for many years -- the whole family really

likes it. I like to use rump roast -- but have also done

eye of round roast and occasionally chuck roast for this

EASY recipe.



Ingredients:



One frozen roast (rump roast is my preferred type)

3 small cans of cream of mushroom soup

2 envelopes of dried onion soup mix



On Saturday night before I go to bed, I put a frozen

roast in my West Bend slow cooker on a low temperature.

Mix the cream of mushroom soup and dried onion soup mix

together and pour it over the roast.



On Sunday morning, before I leave for church, I open 2 or

3 cans of whole white potatoes (depending on the number

of people who will be eating lunch), drain the liquid

off, and put the potatoes in the slow cooker with the

roast -- trying to be sure they are all submerged in the

gravy.



This makes a VERY tender roast as well as a delicious

gravy. When we return from church, the house smells

great and lunch is ready!





Recipe from Chet's Crockpot