Savory Sweet Roast 1 (3 to 4 pound) blade roast
1 (10 3/4 ounce) can cream of mushroom soup 1/2 cup water 1/4 cup sugar 1/4 cup vinegar 2 teaspoons salt Brown meat on both sides in a nonstick skillet. Place in 4 to 5 quart slow cooker. Mix together remaining ingredients in a bowl and pour over meat. Cover; cook on low for 8 to 9 hours, or until meat is tender but not dry. Remove meat from the cooker and allow to rest for 10 minutes before slicing or shredding with 2 forks. Makes 6 to 8 servings. Enjoy. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
