iMOM » Recipes » Main Dish » Pot Roast Dinner

Pot Roast Dinner


 

Ingredients:

  • 5 lbs Pot Roast
  • 1 can Cream of Garlic Mushroom Soup
  • 1 can Cream of Mushroom Soup
  • 1 packet Lipton® Onion Soup Mix
  • 1 ½ cups baby carrots
  • 2 cups flour
  • ½ teaspoon salt
  • 4 teaspoons baking powder
  • ½ teaspoon cream of tartar
  • 1 Tablespoon sugar
  • ½ cup vegetable shortening (butter-flavored Crisco works best)
  • ⅔ cup milk

Directions for Pot Roast:

  1. Place the roast in your slow cooker.
  2. In a large bowl, combine both cans of soup (do not add water) and soup mix.
  3. Smother roast with mix.
  4. Add baby carrots to slow cooker.
  5. Cover and cook on HIGH for 6 hours OR place roast, soup mixture and carrots in oven bag, in a 250 degree oven for 6 hours.

Prep Time: 10 minutes

Cook Time: 6 Hours

Directions for Biscuits:

Preheat oven to 425 degrees.

  1. Grease 1 (8-inch) cake pan or pie plate.
  2. In a large bowl, combine flour, salt, baking powder, cream of tartar, and sugar.
  3. Cut the shortening into the flour with two knives or a pastry blender until the mixture resembles coarse meal.
  4. Add the milk all at once and stir just until the dough forms a ball around a fork (don't over mix or you'll have tough biscuits).
  5. Turn the dough onto a lightly floured surface and knead 14 times.
  6. Pat gently until 1 to 1 ½ inches thick.
  7. Cut into rounds with a biscuit cutter or drinking glass.
  8. Place biscuit rounds in the cake pan or pie plate touching each other.
  9. Bake for 15-20 minutes until slightly golden.

Recipes compiled by iMOM Staff.

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