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.
- 1360.77-1814.36 g frozen beef roast
- 304.75 g can cream of mushroom soup
- 304.75 g can French onion soup
- 3 potatoes, cubed (optional)
- 236.59 ml baby carrots (optional)
- Place all ingredients in crock pot on low setting before going to bed.
- Roast will be tender and ready for lunch next day!
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.
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.