Prep 20 mins
Cook 6 hrs
I learned this method from the guys I work with (I'm a paramedic.) It's one we don't have to keep a close eye on, which is important when you can be called on at any minute. Makes the most tender, fall-off-the-fork roast you've ever tasted. The soup and beef broth make a wonderful gravy that goes great over mashed potatoes. Enjoy!
- 3 -4 lbs roast, approximate (any kind will do)
- 2 cans beef broth
- 2 cans cream of mushroom soup
- 3 -4 medium potatoes, chunked
- 1 medium onion, chunked
- 5 carrots, chunked
- salt & pepper
- 1 tablespoon Worcestershire sauce
- Place potatoes, onion, and carrots in crockpot.
- Rub salt and pepper into roast, to taste.
- Place roast on top of vegetables in crockpot.
- Blend together beef broth, cream of mushroom soup, and Worcestershire sauce and pour over roast.
- Do not stir.
- Turn crockpot on high for about 4 hours, then low for 2 more hours.
- If you want to start this in the morning for that evening's supper, simply turn the crockpot on low all day, then high for an hour just before supper.
I tried this the other night and it was delicious. The meat (especially toward the bottom of the roast) is very tender and flavorful and the vegetables were delicious. It's equally tasty left over, too.
This was good and easy to make. I followed the recipe as written other then I cooked this on the stovetop for three hours. I did have to add some seasoning to the broth and we too thought that their was way too much broth. I even added a lot more veggies. I added two pounds of carrots and a five pound bag of potatoes and we still had a ton of broth left over.
This was very tasty and easy but came out with way too much liquid. I froze the leftover 'broth' to use later but next time I make this I will cut the liquid in half.