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Saturday, January 16, 2010

Quick and Easy Pot Roast by Wendy

3 lb. Pot Roast
2-10 3/4 oz. can Cream of Mushroom Soup
1 envelope dry onion soup mix
2-16 oz. bottles Cola (I used RC Cola)

Assembly Day:
1. Place meat in slow cooker.
2. In large bowl mix together mushroom soup, dry onion soup mix and cola. Pour over roast in cooker.
3. Cover, cook on high 6 hours. (I cooked mine in the oven covered at 350 degrees for 6 hours)
4. Allow to cool. Divide between two 1 Gallon Ziploc freezer bags.
5. Freeze.

Serving Day:
1. Thaw completely.
2. Reheat.
3. Serve.

A remake of Pepsi Pot Roast by Susan.


  1. I haven't had good results with pot roast lately, even in the slow cooker.

    It turns out kind of stringy and chewy, and not fun to eat at all.

    Any tips on choosing the right cut and what to look for?

  2. This had good flavor. The kids love beef roast and were very happy with it. It was just enough for us with nothing leftover, which means that to feed 6 adults you would probably need to either do the whole 3lb. roast in one bag or 2lb. in bag for sure.

  3. We liked this a lot and turned the leftovers into veggie stew. Great flavor! Thanks!

  4. The kids loved the Roast Beef. We accompanied this meal with potatoes and cooked carrots. It was a huge hit.

  5. YUM YUM YUM!! This was wonderful! We really enjoyed this dish. I agree a little more meat could have been used to feed 6 adults. Thanks!