How to Cook Perfect Tender Beer "Drunk" Roast with Carrots and Potatos - Crock Pot
Tender Beer "Drunk" Roast with Carrots and Potatos - Crock Pot ~ Happy Cooking - right now is being sought after by many community around us, one of them is We. they indeed have get used to to take advantage of internet on smartphone to find information to be used idea. Therefore I give Information related Tender Beer "Drunk" Roast with Carrots and Potatos - Crock Pot is can our make it idea.
our could create Tender Beer "Drunk" Roast with Carrots and Potatos - Crock Pot to take advantage of 8 ingredient 10 step. the following Your way for cook it.
The ingredients and seasoningsu for cooking Tender Beer "Drunk" Roast with Carrots and Potatos - Crock Pot
- You need 1 can Cream of Mushroom.
- Please prepare 1 can Cream of Onion.
- capable need to provide too 1 can Cream of Celery.
- You need 1 4 lb Beef Roast.
- Please buddy prepare 1/2 can Beer.
- Please buddy prepare 1 bag Baby Carrots (1 lb).
- Please buddy prepare 8 Red Potatoes.
- capable need to provide 1 Tony Chachere's Creole Seasoning.
The Step by step how to make Tender Beer "Drunk" Roast with Carrots and Potatos - Crock Pot
- Dump Cream of Onion & Cream of Celery into the crock pot..
- Add Roast on top of the two cream soups..
- Poor the half of beer over the roast and feel free to drink the other half ;).
- Season with Tony's (The amount is completely up to you, I never measure the amount I put in and I've been making this for years).
- Dump Cream of Mushroom over the Roast.
- Add Carrots and cook on low for 4 hours..
- In the mean time cut up the potatoes into fourths. You may skin if you wish, but I always leave the skins on..
- After the Roast and Carrots has cooked for 4 hours, add the potatoes and continue to cook on low for an additional 10 hours.
- *Note* I usually let the Roast cook over night in the crock pot. As long as it cooks a minimum of 14 hours in the crock pot you're good to go! However, the longer it cooks, the more tender and juicy it becomes!.
- Enjoy!.
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