Main Dish
Pot Roast Dinner

Oven or Slow Cooker Pot Roast with Carrots and Biscuits

Shopping List:

• 5 lbs Pot Roast
• 1 can Cream of Garlic Mushroom Soup
• 1 can Cream of Mushroom Soup
• 1 packet Lipton® Onion Soup Mix
• 1 ½ cups baby carrots
• 2 cups flour
• ½ teaspoon salt
• 4 teaspoons baking powder
• ½ teaspoon cream of tartar
• 1 Tablespoon sugar
• ½ cup vegetable shortening (butter-flavored Crisco works best)
• ⅔ cup milk

Directions for Pot Roast with Carrots:

• Place the roast in your slow cooker.
• In a large bowl, combine both cans of soup (do not add water) and soup mix.
• Smother roast with mix.
• Add baby carrots to slow cooker.
• Cover and cook on HIGH for 6 hours OR
• Place roast, soup mixture and carrots in oven bag, in a 250 degree oven for 6 hours

Prep Time: 10 minutes

Cook Time: 6 Hours

Directions for Biscuits:

Preheat oven to 425 degrees.

• Grease 1 (8-inch) cake pan or pie plate
• In a large bowl, combine flour, salt, baking powder, cream of tartar, and sugar.
• Cut the shortening into the flour with two knives or a pastry blender until the mixture resembles coarse meal.
• Add the milk all at once and stir just until the dough forms a ball around a fork (don't over mix or you'll have tough biscuits).
• Turn the dough onto a lightly floured surface and knead 14 times.
• Pat gently until 1 to 1 ½ inches thick.
• Cut into rounds with a biscuit cutter or drinking glass.
• Place biscuit rounds in the cake pan or pie plate touching each other
• Bake for 15-20 minutes until slightly golden

Recipes compiled by iMOM Staff.

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