This simple recipe requires little prep time and produces a healthy and hearty meal that can warm up any fall night.
Use this recipe on a day when you want to come home and have dinner already made... all you need is a slow cooker!
Florentine Pot RoastPrep - 15 minutes
Cook - 8 to 10 hours (low)
Makes 6 servings
1 pound whole baby red-skinned potatoes, halved
1 large onion, quartered
1 3-pound beef chuck roast
1 tablespoon dried rosemary
1 can (10 ounce) condensed cream of mushroom soup, Campbell's (r)
1 packet (1.5 ounce) beef stew seasoning mix
1 tablespoon chopped garlic
1 package (8 ounce) sliced fresh mushrooms
1 can (28 ounce) Italian stewed tomatoes, cut up
1) In a 5 to 6 quart slow cooker, combine potatoes, and onion. Sprinkle both sides of roast with rosemary. Place meat on top of vegetables in slow cooker.
2) In a small bowl, stir together mushroom soup, stew seasoning mix, and garlic in a small bowl. Pour over roast in slow cooker. Top with mushrooms and tomatoes.
3) Cover and cook on Low heat setting for 8 to 10 hours.
Excerpted from the book,
Sandra Lee Semi-Homemade Money Saving Slow Cooking, by Sandra Lee
Copyright © 2009 SLSH Enterprises, Inc.
http://www.semihomemade.com
