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Slow Cooker Dilly Roast - Dump and Go Dinner

8 Servings Recipe By
Slow Cooker Dilly Roast - Dump and Go Dinner

Ingredients

  • 4 pounds Beef Roast
  • 1 teaspoon Lemon Pepper
  • 10 1/2 ounces Golden Mushroom Soup
  • 2 tablespoons Worcestershire sauce
  • 1/3 cups dice Dill Pickles

Freezer Containers

Supplies

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Recipes That Crock for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Season the roast with the lemon pepper. Divide among the indicated number of gallon freezer bags.
  2. Combine the mushroom soup, Worcestershire and dill pickles. Divide among the bags of beef.
  3. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Empty the roast into the slow cooker.
  3. Cook on low for 8-10 hours.