Ingredients
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3 -4 lbs chuck roast, trimmed of excess fat
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1 (10 3/4 ounce) can Campbell's French onion soup
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1 (10 3/4 ounce) can cream of chicken soup (Use any cream soup that you like. We use chicken) or 1 (10 3/4 ounce) can cream of celery soup (Use any cream soup that you like. We use chicken)
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2 tablespoons cajun seasoning, I use Tony Chatchery's
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salt
Instructions
- Thaw roast if frozen. Trim excess fat (alittle is ok!). Rub all over with cajun seasoning, sprinkle with salt to taste.
- Spray crock pot with cooking spray. Put roast in bottom.
- Mix together both soups, and pour over.
- Cook on low heat until tender and falling apart. Slice and keep in gravy.
- Serve with salad and mashed potatoes.