Sunday, March 15, 2009
This recipe is super easy and super good. To me it seems when something is easy to make it is not always easy to eat. My MIL made this for dinner one night before Sean and I were married and I loved it. I make it a few times a year and each time there are no leftovers. Our family is growing so we have to find a pretty big roast to cook. The size of the roast is entirely up to you; the gravy the roast cooks in makes a lot so you won’t run short no matter how big your roast is. This is What’s Cookin tonight on Beaty’s Creek..
1 beef roast-size depends on your family size
2 cans golden mushroom soup
1 large jar of Paul Newman's Medium Chunky Salsa
Place all of the ingredients in your crock-pot and cook on high all day. I start ours at 8am and we eat around 4:30. We eat ours with sour cream and chive scalloped potatoes and sweet cornbread muffins.