Onion Soup Pot Roast and Vegetables • A Recipe from Great American Cookbooks 888-854-5954

	Onion Soup Pot Roast and Vegetables

	1 beef roast 1 tablespoon seasoning salt 1 tablespoon garlic salt 1 tablespoon black pepper 1 can cream of chicken soup 1 envelope onion soup mix 2 tablespoons browning sauce or Worcestershire sauce 5 red potatoes sliced 1 pound cleaned baby carrots Cornstarch

	In a crockpot on high (or in oven-safe pan on top of stove) brown top side of roast. Turn to brown bottom and sprinkle top with seasoning salt, garlic salt, and black pepper. While roast is browning, combine cream of chicken soup, onion soup mix, and browning sauce. Set crockpot to low and spread soup mixture over top of roast; cover and cook 2 to 3 hours (or longer); if not using crockpot, place roast in an oven-safe pan with a lid and cook 2 to 3 hours in a preheated 300° oven. Add potatoes and carrots and just enough water to barely cover; continue to cook until vegetables are tender. Thicken juice with cornstarch to make a gravy, if desired.

Recipes ©: Great American Cookbooks an imprint of
	Great American Publishers • www.greatamericanpublishers.com Call toll-free 1.888.854.5954 for complimentary information about our books and cookbooks. Visit us on the web at www.greatamericanpublishers.com for our database of recipes, and enter to win a free cookbook, order books, and more.