Pot Roast

• 1 package Lipton’s dry onion soup mix
• 1 1/4 cups water
• 5 1/2 pounds pot roast - round roast is my favorite
• Optional Vegetables:

white potatoes 

onions 

carrots 

leeks 

carrots 

bell pepper 

1. If using vegetables. cut them into chunks and place in a slow cooker. 
2. Mix dry onion soup mix and water.  
3. Place pot roast in slow cooker and coat with soup mixture. 
4. Cook on High for 3 to 4 hours, or on Low for 8 to 9 hours.

PORK ROAST:
You can make a pork roast, use different spices instead of onion soup and add white potatoes or sweet potatoes, onions and apples.

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Italian Roast Beef

1 1/2 cups water 

3 cubes beef bouillon  (or just add more salt)

1 teaspoon salt 

1 teaspoon crushed garlic 

2 tablespoons Italian seasoning 

1 teaspoon freshly ground black pepper 

2 tablespoons dried oregano 

2 tablespoons dried basil 

1/2 teaspoon dried red pepper flakes (optional) 

4 pounds rump roast 

1/2 cup vegetable oil 

Optional: red potatoes, onions, carrots, frozen peas, worchestershire

1. Pour water into a large kettle, & add bouillon cubes. 
2. Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil. 
3. Bring water to a boil, reduce heat, and simmer approximately 3 1/2 hours til tender and well done. 

Other Cooking Options:  

• 4-5 hours on high in a slow cooker
• 8-12 hours on low in a slow cooker
• bake in oven 325 for 2 hours