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.
We've made this several times and Love it! Have a crock pot going now and can't wait. Will serve with mashed and green beans with garlic.
I now use the same gravy when making shepards pie and it has Never failed me!! As a matter of fact, before this I was asked to never make shepards pie again because my last one was so terrible (and I hold my own in the kitchen). Now it's back on rotation. Thanks!!
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!!