Prep 5 mins
Cook 8 hrs
This recipe actually calls for a beef roast, but I make it with home-canned beef roast (2 pint-sized jars - about 2 lbs beef total). Bet it would be equally delicious with deer. I've been working on putting together what is known as "3 month food storage recipes". These would be recipes with ingredients that would all be easily stored in your pantry. This is a deliciously easy meal. We like it over egg noodles or mashed potatoes. Sometimes we like to change it up a bit with some green pepper, mushrooms, parsley, rosemary, red cooking wine. This makes great hot roast beef sandwiches with gravy. Completely change it up and turn it into delicious stew by adding potato chunks, carrots, celery. (When using the home-canned beef, I use any liquid in the jar too. Shred the beef and mix with the soups. I obviously don't cook it as long if I'm using my home-canned beef - Just heat through.)
- 3 -4 lbs beef roast
- 11 ounces cheddar cheese soup
- 11 ounces condensed golden mushroom soup
- 11 ounces French onion soup
- Mix soups together.
- Place roast in crock pot. Cover with soups.
- Cook on low for 8-9 hours.