Prep 5 mins
Cook 8 hrs
This is from a handwritten recipe card, so I don't know where it is from. I do know that it is simple and delicious. Great served over egg noodles, mashed potatoes or rice.
- 3 lbs pot roast
- 1 (11 ounce) can cheddar cheese soup
- 1 (11 ounce) can condensed golden mushroom soup
- 1 (11 ounce) can French onion soup
- Mix soups together.
- Place roast in crock pot and pour soup mixture over.
- Cook on low 8-9 hours.
- Serve over egg noodles, rice or mashed potatoes.
In honor of Eric I made this for our Sunday dinner. I started with a frozen 3lb.+ chuck roast. In 8 hours on low I had a fall apart tender roast that I served over mashed potatoes as suggested. I was told that I could make this anytime!!
What an excellent pot roast! I made as directed with the only substitution being using one envelope of Knorr French Onion soup and 1 can of beef broth to replace the can of French Onion Soup. I added 3 TBS of flour to a bit of water and stirred into the crockpot about 30 minutes before serving to thicken the gravy. The gravy was wonderful! I served with mashed potatoes with a side vegetable. I will definitely use this recipe again!! Thanks so much, Kelbel!
Excellent!!! This smelled so good while cooking. I was leery about the soup combo but it produced an amazing gravy and I didn't find it to be salty at all. I served this over mashed potatoes and will be using the leftovers today for open-faced sandwiches. Next time I plan on adding carrots, potatoes, celery, and mushrooms.