Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | -JANET BARNETT |
1 \N | Pot roast (3-4 lb) |
1 can | French onion soup |
Place roast in crock pot (trim to remove fat, or brown, but I don't always do that). Pour soup over meat. Cover and cook on LOW 7-8 hours. Leftover cold pot roast is great for sandwiches.