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Rosemary Pot Roast - Dump and Go Dinner

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Rosemary Pot Roast - Dump and Go Dinner

Tricia
The Cook
6 Servings
9 Ingredients
4 Comments
Nothing says "comfort" to me more in the winter months than a slow cooker creating tantalizing fragrances as it warms up a pot roast for dinner. And considering it took me all of 10 minutes to prepare and set in the slow cooker, I would have to say that it was a huge success.
6 Servings
9 Ingredients
4 Comments

Ingredients

  • 1 ½ cups dice Russet Potato
  • 1 ¼ cups dice Onion
  • 2 pounds Beef Roast
  • 14 ½ ounces Diced Tomatoes, Rosemary and Oregano
  • 10 ¾ ounces Cream of Mushroom Soup
  • ½ cups Water
  • 2 tablespoons Tomato Paste
  • 2 teaspoons Rosemary, Dried
  • ½ teaspoons Salt

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Slow Cooker

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Make It Now Cooking Directions

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Nutrition Facts

  • Not available.

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