Slow Cooker Roast-It Starts Frozen!

Every year for Christmas my in-laws give us an eighth of a cow, which enables us to stock our basement freezer chest with meat for most of the year. Score! I love practical gifts. The ground beef and steaks are easy to use on a whim, only taking a  little while to thaw. But for the life of me, I can never remember to thaw a whole roast in the right time-frame to eat it.
Finding myself in this very predicament a few years ago, a friend of mine shared a recipe that she uses. And get this….
…it starts with a FROZEN roast.
That right folks, there’s actually a great recipe that not only uses a frozen roast, it also requires a slow cooker. How much easier can it get? Not much.

Roast with onions and potatoes**

 Here’s What You Need

-1 large frozen beef roast*
-4 to 6 medium potatoes, cut in 2″ cubes
-2 medium onions, sliced
-2 large carrots, chopped
-3 cloves garlic, smashed
-1 can cream of mushroom condensed soup
-1 can cream of celery condensed soup
-1 packet onion soup mix
-1 cup frozen peas
Here’s How You Make It
Place the potatoes, onions, carrots and garlic in the bottom of a slow cooker, and then add the frozen roast on top (fat side up if it has one). In a bowl, combine the soups and the soup mix. Pour over top the roast, spreading to cover the exposed sides. Set the slow cooker on low, then cover and cook for 8-10 hours. About a half-hour before you’re ready to eat, add the peas, stirring just a little to cover them.
Be careful pulling the roast out when the time’s up – it will most likely fall apart as you lift it (yummers!). And, the soups, plus the drippings from the roast as it cooks, create a gravy-like sauce. So, it’s up to you how you want to serve it, all together in one large serving bowl, or separated as a roast with sides and gravy. Either way, delish!
*I’ve used many different kinds of beef roast, from Bottom Round to Chuck to large Sirloins. Some fall apart more than others at carving time, but all are flavorful and tender. I do tend to prefer the cuts that have the bone-in as it lends a richer flavor and tends to always make the beef fork tender.

**Excuse the horrible photo quality – my camera is about to break and my BlackBerry decided to stop sending photos. Hopefully remedied by Christmas…or if I can steal borrow my sister’s camera.

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