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Having tried the "other" slow cooker roast recipes, I wanted to create something with as much flavor, but without using the too salty, too oniony soup mix. I combined several other recipes and came up with this, which I think is better and it's the only one I use now.
- In a small bowl, combine soup, water, basil, Worcestershire sauce and onion and whisk together. Set aside.
- Place roast in slow cooker and sprinkle with salt and pepper. Place carrots and potatoes over meat and sprinkle with salt and pepper.
- Pour soup mixture over meat and veggies and cook on low for 8 hours.
This was great! I used 3.5 lb chuck roast, and added 1 cup celery. The cooking time was extended to probably 9 1/2 hours on low, and then we made a gravy after removing the meat and veggies. I'll be making this again...Thanks for posting! Oh, and I forgot the minced onion but I ended up making sauteed mushrooms and onions for a side dish.
Delicious! I absolutely love this way of making pot roast! The whole family loved it. DH said that the onion soup mix method makes the meat too tough for him because of all the salt. And I read somewhere in one of the Fix it and Forget it books that onions really can overpower a slow cooker dish. I had run out of onion soup mix, but already had put the roast in, and found your recipe yesterday morning and I'm so glad I did! The vegetables and gravy were perfect and the meat fell apart with the slotted spoon! Perfect! I'm going to make slow cooker pot roast this way from now on. Thank you so much for posting!
I LOVED this pot roast! Love the lack of soup mix too!! I used a 3 pound roast and also added 3 stalks of celery chopped, 10 oz of sliced mushrooms (with about 2 hours left), 2 cloves of garlic minced, and increased the worstechire sauce (I can never spell that!) to 5 TblSpns. Cooked it for 10 hours on low - will cook it for 9 hours next time. Came out perfect, but the texture was a little dry due to extra hour of cooking. Even my picky eaters sang its praises! Thank you for posting.