Makes 6 servings
Prep: 15 minutes
Cook: Low 7 hours, High 3-1/2 hours
Ingredients
1 2-1/2- to 3-pound boneless beef chuck pot roast
Nonstick cooking spray
2 16-ounce packages frozen stew vegetables
1 12-ounce can cola
1 envelope (1-ounce) onion soup mix
2 tablespoons quick-cooking tapioca
Directions
1. Trim fat from meat. Lightly coat a large skillet with cooking spray; heat over medium heat. Brown roast on all sides in hot skillet.
2. Place roast in a 4-1/2 or 5-quart slow cooker. Top with frozen vegetables. In a small bowl stir together cola, soup mix, and tapioca. Pour over meat and vegetables in cooker.
3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Makes 6 servings.
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