TOTAL TIME REQUIRED: 9 hours slow cooking (10 minutes prep time)
2 cans condensed cream of mushroom soup
1 package dry onion soup mix
1 1/2 cups beef broth
5-6 pounds of pot roast
1 package of baby carrots
1/2 pound of pearl onions
Place pot roast in slow cooker, and pour carrots and onions on top. In a mixing bowl, mix cream of mushroom soup, dry onion soup mix and beef broth. Pour soup mixture over carrots, onions, and pot roast.
Cook on Low setting for 9 hours, or until roast, carrots, and onions are very soft and tender, so that the meat falls apart easily.
ABOUT THE AUTHOR:
Jolie Parker, M.S.CCC-SLP is a speech language pathologist who specializes in treating patients with dysphagia (swallowing problems). She is a co-inventor of the ISO Swallowing Exercise Device, co-owner of Alternative Speech and Swallowing Solutions. She provides home speech language pathology therapy visits to children and adults in the Orlando, FL area. Many dysphagia patients have been able to transition from PEG tube, NPO, pureed diet, mechanical soft diet, and/or thickened liquids back to regular foods and liquids with her dysphagia treatment method.