2 16 oz. pgs of frozen stew vegetables
2 tablespoons quick-cooking tapioca
1/2 2 ounce package of onion soup mix
1 2-3 pound beef chuck pot roast
1 12 ounce can cola
Before you do anything else, trim the fat from the roast.
Spray a lge. skillet with light coat of cooking spray.
Place the skillet on medium heat and brown on all sides.
After the meat has browned, place it in a 4 1/2 to 5 qt. slow cooker
Top with the veggies.
In a small bowl combine cola, the soup mix, and tapioca.
Pour over roast and vegetables.
Cover and cook on low for about 7-8 hours, 3 1/2 – 4 hours if you cook on high.
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Savory Pork Tenderloin
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Delicious Slow Cooker Brisket
Red Pepper Brisket
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Texas-Style Beef Brisket
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