Slow Cooker Savory Pot Roast

READY IN: 18mins
Recipe by internetnut

I found this recipe in Prevention magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Top Review by LainieBug

Moist and tender roast (that I could cut with a fork) and delicious gravy. I didn't have carrots or red potatoes, so decided to just use medium-sized russet potatoes. Total comfort food and I'm looking forward to making sandwiches with the leftover roast. Made for Spring 2010 Pick A Chef.

Ingredients Nutrition

  • 10 34 ounces Campbell's Cream of Mushroom Soup
  • 2 ounces dry onion soup mix
  • 6 small red potatoes, halved
  • 6 medium carrots, cut into 2-inch pieces
  • 3 -3 12 lbs boneless bottom round roast or 3 -3 12 lbs chuck roast

Directions

  1. Stir soup, onion soup mix, potatoes and carrots in 4 1/2-quart slow cooker. Add beef and turn to coat.
  2. Cover and cook on LOW 8-9 hours or on high 4-5 hours or until beef is fork tender.

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