We adapted this from a Reynold's cooking bag recipe to cook in a crockpot. Plus you get 2 meals from cooking just once!
Separately mix 1 can of tomatoes, 1 envelope of soup mix, and ? teaspoon pepper. Stir to blend ingredients.
Trim fat from roasts; place 1 roast in crockpot. Pour sauce over roast to coat. Repeat with 2nd can of tomatoes, 2nd envelope of onion soup mix, and ? teaspoon of pepper and 2nd roast.
Place vegetables around roasts in crockpot.
Set crockpot to cook on low for 8-9 hours, until roasts are tender.
Set aside 1 of the roasts for shredding for the BBQ beef.
If you like, you can thicken the liquid to use for gravy for the pot roast dinner. Strain the liquid into a saucepan, add a little flour or cornstarch, and cook until thickened.
For the BBQ beef, shred the remaining roast. Add enough BBQ sauce to taste. Serve on hamburger buns or sandwich rolls.
This makes 2 meals of 6 servings each
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (739g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 4 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 62.5mg||2 %|
|Potassium 1200.7mg||32 %|
|Total Carbohydrate 40.8g||12 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 35.2g|
|Protein 4.7g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 179
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