Colleen Heatwole Burton, MI • Joette Droz Kalona, IA

F. Elaine Asper Norton, OH • Ruth Ann Hoover New Holland, PA

Prep. Time: 10–15 Minutes
Cooking Time: 5–10 Hours

Ingredients

  • 3–4 lb. beef roast
  • 12-oz. can cola
  • 10¾-oz. can cream of mushroom soup
  • 1 envelope dry onion soup mix

Ideal Slow Cooker Size: 4–5-Quart

Method

  1. Place beef in slow cooker.
  2. In a small bowl, blend cola and mushroom soup together. Pour over roast.
  3. Sprinkle with dry onion soup mix.
  4. Cover and cook on Low for 10 hours, or on High for 5 hours, or until meat is tender but not dry.

Variations

  1. Add a 4-oz. can of mushroom stems and pieces, drained, to Step 2.

    Ruth Liebelt Rapid City, S.D.

  2. Brown the roast on both sides in a nonstick skillet before placing in the slow cooker.

    Shawn Eshleman Ephrata, PA

  3. Instead of the cola, use 1 cup cooking sherry. Instead of the can of mushroom soup, use 2 10¾-oz. cans of golden mushroom soup.

    Janice Muller Derwood, MD

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