Total Time
Prep 0 mins
Cook 7 hrs

I found this recipe on Pinterest. Honestly, this is the best pot roast we have ever had. My daughter cannot get enough.

Ingredients Nutrition

  • 2 (10 3/4 ounce) cans condensed cream of mushroom soup
  • 1 (1 ounce) package dry onion soup mix
  • 1 14 cups beef broth
  • flour
  • olive oil
  • salt, pepper & garlic powder to taste
  • 4 -5 lbs round roast or 4 -5 lbs pot roast


  1. Heat olive oil in skillet.
  2. Rub roast with salt, pepper, and garlic powder to season.
  3. Next, rub roast with flour – this will help thicken the gravy in the crock pot as it cooks.
  4. Brown the roast on all sides in the heated skillet.
  5. While roast is browning place the remaining ingredients in the crock pot.
  6. Transfer browned roast to the crock pot and spoon sauce on top of meat.
  7. Cover. Cook on LOW for 4 hours then increase time to HIGH for 2-3 hours or until meat is tender.
  8. Serve with mashed potatoes or your favorite vegetables.
  9. I have also made this roast ahead by following instructions except instead of putting it in the crockpot, I put it in a freezer bag and freeze. Can be put in crockpot frozen-may need to adjust cooking times by an hour or so.

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