Yield: Serves 4 to 6
Ingredients:
- 1 boneless roast (rump, chuck, or other pot roast cut)
- salt and pepper (part seasoned salt, if desired)
- garlic powder
- 4 or more medium potatoes, peeled and diced
- 16 ounces baby carrots
- 1 large onion, cut in large pieces
- 2 cans cream of celery soup
- 1/2 cup sour cream
- 1/2 cup milk
Preparation:
Pour both cans of soup over onion layer.
Cover and cook on LOW for 8 to 10 hours. Combine sour cream and milk; stir into the juices and continue cooking for 20 minutes, until heated through.
Serves 4 to 6, depending on size of roast.
Shared by Janet.
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