TOTAL TIME REQUIRED: 9 hours slow cooking (10 minutes prep time)
Servings: 12
Ingredients:
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:
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About the Author: Jolie Parker, M.S.CCC-SLP is a speech language pathologist who specializes in the treatment of dysphagia. She is a co-inventor of the PhagiaFlex Device for dysphagia, which has been clinically shown to strengthen the swallow, improve esophageal opening and laryngeal elevation, and widen the UES during the swallow.