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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Slow Cooker Pepsi Pot Roast Recipe

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This recipe for Slow Cooker Pepsi Pot Roast is from The Keokuk County Hospital & Clinics , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (3- to 4-pound) pot roast, chuck, bottom round, or rump roast

Dash freshly ground black pepper

1 Large onion sliced

4 Medium to Large Potatoes cut into bite size pieces

4 Stalks of Celery

1 (1-ounce) package dry onion soup mix

1 (10 3/4-ounce) can condensed cream of mushroom soup

12 ounces Pepsi, or any cola

2 tablespoons all-purpose flour mixed with 1/4 cup cold water for gravy, optional
Directions:
Directions:
Add sliced onions, carrots, celery, and/or potatoes to the slow cooker before you add the pot roast.

Place the roast in a slow cooker that has been sprayed lightly with cooking spray (or use a plastic slow-cooker liner) to make cleanup easier.

Sprinkle the meat lightly with freshly ground black pepper.

In a small bowl, whisk together onion soup mix, mushroom soup, and cola until well combined. Pour over the roast.

Cover and cook for 8 to 10 hours on low, or about 3 to 4 hours on high.

To make gravy, whisk together 2 tablespoons of flour with 1/4 cup of cold water until smooth. Remove the pot roast from the liquids and keep warm. Pour the flour mixture into the liquids, whisking well, and continue cooking on high in the slow cooker—or in a saucepan on the stovetop over medium heat—until thickened. Serve with the meat.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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