What’s great about this recipe is the roast doesn’t have to be an expensive cut of meat and the simplicity of preparing it.
Ingredients
- Boneless chuck roast
- 1 can Campbell’s Golden Mushroom soup
- 1 package of Lipton Onion Soup Mix or Golden Onion Soup Mix
- Place the roast in a crock pot.
- Sprinkle soup mix on top of roast.
- Pour can of soup on top.
- Set crock pot to high.
- Let it cook all day. I usually start cooking it in the morning and by evening the roast is so tender. If you prefer, don’t cook it as long so that it slices easily instead of falling apart.
- When there are just a couple more hours for it to cook, add potatoes and carrots if desired.
- No need to make gravy as it’s already made with soup.
Enjoy!
I’ve been making Mama Nachos it seems like forever. It started out very simple, but I’ve tweaked and added to it over the years. My kids love them and in fact make them themselves, so I thought I’d share the recipe for them.
Ingredients
- 1 2lb block of Velveeta cheese (can be the light or low fat version if you want to save calories and fat)
- 1 can diced Original Rotel Tomatoes
- 1 can diced Hot Rotel Tomatoes (You can also use a can of the Original if you don’t want it hot.)
- 1lb ground beef (I usually use the lean 93/7 ground beef…very little fat)
- 1 package taco seasoning
- 8oz of shredded Mexican type cheese…I’ve also used monterey jack cheese with jalapenos
- Tortilla chips
- Sour cream
- Jalapeno peppers
- Pace Picante Sauce
[click to continue…]
