I found this on the all recipes site. This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did. You'll want the cut to be between 5 and 6 pounds.
- 2 (10 3/4 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1⁄4 cups water
- 5 1⁄2 lbs pot roast
- In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.
- Place pot roast in slow cooker and coat with soup mixture.
- Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Quick & Easy!! I sub beef broth for the water and use a boneless chuch roast. Baby carrots & whole new potatoes always make it in the pot too. I always have left overs so...I shread the meat into small chunks & the next day put the whole thing, meat, carrots, potatos and some gravy into a pie dish and cover w/1 9" pie shell. Bake for 45 minutes at 375.
This was delicious. I used Epi Curious advice and used the golden mushroom soup. I can't believe the difference in taste between the cream of mushroom and the golden soup. I had never used the golden mushroom soup and it was totally awesome. I also put the carrots and potatoes in when I put in the beef. I cooked it on low for about 8 hours. I added potatoes, onions and carrots when I added the beef roast.The potatoes, onions and carrots came out to a beautiful golden color and the meat was very tender. The vegetables were infused with the wonderful flavor of the gravy. Thanks for sharing.
Wow! Super tasty! I added potatoes & carrots to make up for a super small roast since there is only 2 of us. Also, I added fresh mushrooms. In place of water I used beef broth. The gravy was so good I was eating it with a spoon! Followup: I've made this many times and it is the only way I will cook a pot roast now as it's sooo good. When adding veggies add them from the very beginning. Even with potatoes. They will soak up the broth and end up tasting spectacular. Unless you jab at the potatoes too much they have always kept their form all the way to the end for me even with cuting my potatoes up in large chunks. Also, if available to you try crock pot liners for easy clean up. I find them at the grocery store where the aluminum foil is. Don't skip using the dry onion soup mix. That is key to the wonderful flavor.