Total Time
12hrs 10mins
Prep 10 mins
Cook 12 hrs

Classic pot roast flavor with the ease of a slow cooker. I'm not a huge pot roast fan, but my family really likes this one.

Ingredients Nutrition

  • 1 (3 -4 lb) frozen beef roast
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 (10 3/4 ounce) can French onion soup
  • 3 potatoes, cubed (optional)
  • 1 cup baby carrots (optional)


  1. Place all ingredients in crock pot on low setting before going to bed.
  2. Roast will be tender and ready for lunch next day!
Most Helpful

Loved this! I was a little apprehensive of starting with a frozen roast but wanted to try it because sometimes my schedule changes and I don't want to wait to thaw a roast before cooking. This worked really well. I put this into the crock pot around 10pm (and added some celery) and it was ready about lunch time - so it took around 12 -14 hours give-or-take depending upon the size of your roast. The sauce came out nice and thick - I thinned it out a little at the end while the roast was resting. I think that I would double the soups for the sauce if you're planning this for a whole meal for multiple servings. Since I usually cook for one, it worked for me because I morphed the leftover roast into other meals but I don't think that there would have been enough sauce for several servings. Thanks for sharing a nice keeper, LexingtonMom. Made for Bargain Basement Tag.

lazyme June 19, 2013

I put this on in the morning and started with the frozen roast. I cooked mine on high for six hours and it was perfectly done. I did add carrots and potatoes. We all enjoyed this.

bmcnichol July 07, 2013