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4 pound chuck roast
4 teaspoons LRS Original Blend (1 tsp per pound of
meat)
1 can cream of mushroom soup
Vegetable oil
- Combine mushroom soup and 3 teaspoons of seasoning.
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Sprinkle roast with additional seasoning and brown in skillet
using vegetable oil.
- Place roast in slow cooker and cover
with mushroom soup mixture.
- Cover and cook on high for 4 to 5 hours.
- For slower cooking, cook on high for 2 hours. Reduce heat to low and cook for approximately 8 - 10 hours.
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Roast is done when it falls off of the bone and the meat
breaks easily with a fork.
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