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.
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.
I can't believe all of these canned soups ended up as a really good Pot Roast, a nice surprise. I had a really ugly Chuck Roast that I kept pushing back in the freezer and I used for this recipe.<br/>Ugly Chuck Roast, you were delicious.
Absolutely delicious and so easy to make! The best pot roast I've made and I love that it is in a crock pot! We actually had someone comment of on the yummy smell coming out of our house when they knocked on our door instead of our neighbor's by accident. I will definitely move this recipe into our regular line up. Much more tasty than the top rated slow cooker pot roast on this forum.
UPDATE: Use the soups listed! My husband brought home beef consomme instead of french onion soup and the resulting taste was much less flavorful. We learned our lesson. Don't mess with what works!