Ingredients
- Steakhouse Sauce (Bulls-Eye, 1/2 cup)
- 1/2 cup water
- 1 package (28 gram) dry onion soup mix
- 1 (2 1/2 pounds) beef chuck roast (or blade, boneless pot roast)
- 4 medium potatoes (peeled)
- 8 (1 pound) carrots (peeled, cut in 4 inch pieces)
- 3 medium (3/4 pound) yellow onions (peeled, cut in quarters)
- 1 medium (1/2 pound) rutabaga (cut in 2 inch chunks)
- Salt and pepper
How to Make
-
Step 1: Place the roast in a large slow cooker.
-
Step 2: Mix together the steakhouse sauce, water and onion soup mix.
-
Step 3: Place the prepared vegetables on and around the roast.
-
Step 4: Pour the sauce over the vegetables and roast, put on the lid, turn to low and cook for 7 hours Enjoy, we sure did.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.