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<\/p>\n<\/p>\n
1 pot roast (about 2 pounds)<\/p>\n
2 russet potatoes, chopped<\/p>\n
1 bag frozen seasoning blend (or just chopped onions)<\/p>\n
1 bag frozen peas<\/p>\n
1 bag frozen green beans<\/p>\n
1 bag frozen corn<\/p>\n
4 large carrots, chopped<\/p>\n
1 (32 oz) container beef broth<\/p>\n
2 (10.75 oz) cans tomato soup<\/p>\n
1 cup corn<\/p>\n
1 can filled with water<\/p>\n
Salt and pepper, to taste<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.<\/p>\n In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.<\/p>\n Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.<\/p>\n Bring to a boil, lower the heat, cover and simmer for about an hour.<\/p>\n Add water as desired while it cooks.<\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 1 pot roast (about 2 pounds) 2 russet potatoes, chopped 1 bag frozen seasoning blend (or just chopped onions) 1 bag frozen peas 1 bag frozen green beans 1 bag frozen corn 4 large carrots, chopped 1 (32 oz) container beef broth 2 (10.75 oz) cans tomato soup 1 cup corn 1 can filled […]<\/p>\n","protected":false},"author":1,"featured_media":4628,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-4626","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"yoast_head":"\n<\/p>\nDirections:<\/h2>\n