Easiest Way to Cook Appetizing Nonna's Crock Pot Cross Rib Roast

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Before you jump to Nonna's Crock Pot Cross Rib Roast recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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We hope you got insight from reading it, now let’s go back to nonna's crock pot cross rib roast recipe. To cook nonna's crock pot cross rib roast you need 7 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to prepare Nonna's Crock Pot Cross Rib Roast:

1. Take 1 3/4 lb of Cross Rib Roast.
2. Prepare 2 can of Condensed cream of mushroom soup.
3. You need 1 of Chopped onion.
4. You need 4 clove of Chopped garlic.
5. You need 2 tsp of Club House Garlic plus, more or less as you prefer.
6. You need 1 of Salt and pepper.
7. Use 2/3 cup of Water.

Steps to make Nonna's Crock Pot Cross Rib Roast:

1. Rub roast with salt and pepper all over. In a frying pan, add 1 or 2 tablespoons of olive oil, fry onion and garlic till onion is opaque. Add roast and brown on all sides. Remove from frying pan and place onion, garlic and roast in a 5 or 6 quart crock pot. Do not turn on yet. Add 2 cans cream of mushroom soup, 2 tablespoons of garlic plus, pepper to taste and 2/3 cups of water in a mixing bowl. Mix together until smooth. Add all I too of roast, place lid on crock pot and cook on low for 7 hrs..
2. Serve with your choice of parogis, potatoes, rice or noodles and vegetables..

Cook, stirring until the onions are lightly browned. What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables.

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