I like to make this when we have the grand kids eating with us, just because they aren’t super excited about chomping down on a big chunk of meat. I don’t know what it is about kids these days, but you can’t get them to eat meat for anything. I remember when I was little and there was meat on our plates, that meant it was going to be a great dinner. Now, you have to hide it! They really like this though, so whatever works. Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“Super simple, super easy, and super delicious! It’s like a glorified Shepherd’s Pie!”
Do something different with your pot roast tonight. You won’t regret it.
Ingredients
1 (13 oz. Bag) Campbell’s Slow Cooker Sauces Tavern Style Pot Roast
3 lb Pot Roast
1 (30 oz) bag shredded Ore-Ida frozen hash browns thawed
1/4 c. chopped onions
1 (10 1/2 oz) can Campbell’s cream of mushroom soup
16 oz Daisy sour cream
2 c. shredded Colby Jack cheese
2 c. crushed Rice Krispies
6 Tbsp butter, melted
Instructions
Prepare pot roast according to the directions on the package of the Campbell’s Slow Cooker Sauces Tavern Style Pot Roast.
Remove pot roast from slow cooker, shred and place on the bottom of a 9×13 in. baking dish. Pour 1/2 c. of sauce from slow cooker over pot roast.
In a large bowl combine the hash browns, onions, soup, sour cream and shredded cheese. Spread mixture over the pot roast. In a small bowl combine melted butter and Rice Krispies. Sprinkle of the top of the potato mixture.
Bake at 350 degrees for 45 minutes.
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Quick Tip: Use any flavor slow cooker sauce you want.
Thanks again to Julie’s Eats & Treats for this hearty and filling recipe.
