Prep 5 mins
Cook 6 hrs
This is a great way to cook on busy errand days. The gravy makes itself and the roast literally falls apart, you have to scoop it out with a spoon. You can even place the roast in FROZEN if you want just add a few hours extra time of cooking. It is always perfect and everyone eats it up--never much left over for lunches.
- Place soups in crock pot and whisk together.
- Add remaining ingredients to crock pot.
- Cover and turn on high for 6-8 hours.
- Serve with rice or potatoes.
This is a snap to put together and the house smelled like Heaven when I got home from teaching on a cold, rainy day in the desert (which we don't often get here in Arizona!). I added a pound of baby carrots and thickened the delicious gravy with some corn starch at the end. The meat was wonderfully tender and tasty. Served with homemade mashed potatoes and hot french bread. My 14 year old and DH asked for seconds - I'm glad it was a big roast so we can have it again tonight! Thanks so much Shawn C for a new way to prepare pot roast that I know we will enjoy many times again!
This turned out beautifully - my husband actually ate pretty much the whole roast - it was falling apart and so tender. I didn't have the onion and mushroom soup mix so i used some french onion soup mix and some of the "cream of anything soup" mix from hillbillyhousewife, with water - and seared the roast before i put it in the crockpot - then scraped off the brownings with some water and added that to the crockpot as well instead of beef broth and bouillon, which i also didn't have. It still turned out great! And the gravy was delicious - i had some on a bun with the gravy to dip it in and it was probably the best beef dip i have had in a very long time!
This was wonderful! I forgot to use the bouillon cube, but it was still very flavorful. I used Cream of Chicken Soup instead of the Cream of Mushroom Soup. I added fresh thinly sliced sweet potatoes during the last 3 hours of cooking.