Pot Roast


  • 4 cups of low-sodium beef broth
  • 1- 8oz can of cream of mushroom soup
  • 3 – 4 pounds of pot roast
  • 1 packet of onion soup mix
  • 2 cups of baby carrots, cut in half
  • 1 cup of celery, chopped
  • 1 yellow onion, diced
  • Salt & Pepper, for taste


  1. Place half of the vegetables into the crock pot (onion, celery, carrots)
  2. Place the pot roast into the crock pot and then add all of the other ingredients on top
  3. Cook on low for 6 hours
  4. Shred the pot roast and put back into the pot for 30 minutes to one hour with the crock pot turned off
  5. Guten Appetit!

This culinary inspiration comes from: Budget Savvy Diva

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Posted in Beef
2 comments on “Pot Roast

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About Us
This blog is brought to you by Dan & Kyla. Both of us are dedicated to eating as healthy as possible, working out, being active, and challenging ourselves to experience everything life has to offer. Our Sunday 'prep day' has helped us grow closer as a couple and has allowed us to enjoy our seldom 'cheat days' to the fullest. Friends and family have always had questions about our weekly rituals and recipes so we thought we would share how we go week to week, finding recipes, cooking our meals, and managing our busy lifestyle with a health conscience view. This is the first blog we have created together and will hopefully get progressively better with our posts and feedback. Please feel free to post any comments or questions about a recipe, or ideas on how to make the recipe or website better. Most of all we hope you enjoy what we have to share. Guten Appetit!

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