1 big can cream of chicken soup (may add another small can, again if roast is very large)
1 envelope onion soup mix (in blue box - may add another envelope of it if roast is rather large)
2-4 beef bouillon cubes (depending on size)
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Let's Make It
Heat olive oil in large skillet on medium. Sprinkle onion powder, garlic powder, meat tenderizer seasoned with spices, and pepper onto roast, coat with flour. Brown (sear) on all sides in hot oil.
Meanwhile, in a large pot, over low/medium combine other ingredients until well mixed and bouillon cubes dissolve.
Place roast and "gravy" into a crock-pot. Finish filling with water to cover roast. Cook on low for approximately 8 hrs. depending on size of roast.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.