Freezer Beef Roast:
1 chuck roast
1 envelope
onion soup mix
1 can reduced
sodium cream of mushroom soup
Place roast in
gallon size freezer bag. Combine the dry soup and canned soup, and pour over
roast in bag. Freeze.
To cook: Thaw
in refrigerator for 24 hours, or place sealed bag in hot water until mixture
starts to defrost. Dump contents of bag into crockpot and cook on Low for 8-10
hours. This mixture makes its own gravy and can be served with mashed potatoes
or over egg noodles.
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