Ingredients
- Optional: The last hour of cooking I sometimes add the following:
- 3-4 pound boneless Chuck Roast
- 1 can Cream of Chicken Soup
- 1 package Lipton Dry Onion Soup mix
- 1/4 cup White Wine (don't leave this out the alcohol cooks away)
- 1 whole Onion sliced
- 1/2 cup frozen Peas
- 1/2 cup frozen Carrots
- 1/2 cup sliced Mushrooms
Preparation
Step 1
Place a 3 or 4 pound boneless Chuck Roast in a pan and brown both sides about 5 minutes a side. Place the brown meat in a crock pot and add a can of undiluted cream of CHICKEN (yes chicken) over the top of the roast and spread it around just the top. Then empty a package of Lipton dry Onion Soup mix over the cream soup and don't mix it. Drizzle 1/4 cup of white wine down the side of the crock pot. Place onion rings on top. Close the lid. That's all there is to it!! Don't add any additional water either. Cook on low for about 7 hours.
In the pureed stage I whizzed this up it's not pleasant to look at. Is anything after it is whizzed up really? but it tastes awesome. BTW Now I eat this (un-whizzed of course) with a side of sauteed spinach or cabbage.