Monday, March 12, 2012

Crock-Pot Roast

This is our Sunday Dinner staple!!! It's very easy and yummy!

                     Photo Credit: Google Search

1 (2-3lb.) Beef Roast, frozen
1 package dry onion soup mix

1/2 cold water
1/3 cup cornstarch

Place roast in the bottom of a slow-cooker. Pour enough water over the roast, so that there is about 2 inches of water in the bottom of the slow-cooker. Sprinkle the soup mix over top the meat. Cook on high for 4-6 hours or until meat shreds easily with a fork. In a small glass, mix together water and cornstarch. Stir into the roast broth until thickend (this works best if the broth is boiling or at least very hot). Serve!

-IMPORTANT!!!!!!!! The directions for this recipe are for a frozen roast. It can be done with a fresh roast as well, you might just want to cook it for about 4 hours and then turn it on low until you're ready to serve it.

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