Roast with Potatoes and Corn
Course: DinnerCuisine: AmericanDifficulty: Easy
Servings
5
servingsPrep time
5
minutesCooking time
8
minutesCooking time
8-9
hours
Cook Mode
Keep the screen of your device on
Ingredients
3-5 lb large chuck roast
1 -1.9 oz packet beefy onion soup mix
1/2 packet brown gravy mix
1 yellow onion, sliced
2 cups beef broth
2 ears of corn, cut in half to make them shorter
Salt
Pepper
Parchment paper to cover the roast
4 small-medium sized russet potatoes, poke holes in the potatoes
Directions
- Add the chuck roast into a large slow cooker sprinkle the beefy onion soup mix, brown gravy mix, onion, and beef broth over the top
- Cover with the parchment paper (make sure the parchment paper is big enough to fold over the sides of the slow cooker) place the corn and potatoes on top of the parchment paper and sprinkle them with a dash of salt and pepper cover with a lid and cook on low for 8 to 9 hours
Did you make this recipe?
Tag @julia.pacheco.cooking on Instagram and hashtag it
Like this recipe?
Follow us @https://www.pinterest.com/JuliaPachecoRecipes/ on Pinterest
Did you make this recipe?
Follow Julia Pacheco on Facebook
