6 hrs 10 mins
I threw this in the crock pot one morning 20 minutes before I had to go to work. My husband asked what I was making and I said that I didn't know, I was just tossing stuff in! (I was looking for a way to use up some London Broils that were in the freezer.) My family loved it so much, that it is now a cold weather standard. (In the warmer weather, I use the London Broils to marinate and grill.)
My Private Note
Units: US | Metric
- 2 1/2 lbs top round london broil beef
- 1 (10 1/2 ounce) can cream of chicken soup, undiluted (or any cream soup)
- 1 teaspoon beef base (I use a paste, but I am sure bouillon would work)
- 1 (1 1/4 ounce) envelope onion soup mix
- 1/2-1 lb baby carrots
- 6 medium potatoes, unpeeled and quartered
- 1 onion, peeled and quartered
- 1Toss onions, potatoes and then carrots into crock pot.
- 2Lay meat on top of that (may have to smoosh it in a little).
- 3Pour on the soup, soup mix and dab the base on top.
- 4Turn the meat over and then over again, so that some of the soup goes underneath the meat, but some is still coating it.
- 5Sprinkle with black pepper.
- 6Cook on low for about 6 hours or so.
- 7I have made this a few times and have never had to add water-- the soups and meat juices make a lovely thick gravy.
- 8I make this in a 6 1/2 quart Rival Slow Cooker-- I know it cooks faster than smaller pots.
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Nutritional Facts for Toss It in the Crock Pot and Go Roast
Serving Size: 1 (514 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 809.4
- Calories from Fat 225
- Total Fat 25.0 g
- Saturated Fat 9.8 g
- Cholesterol 190.2 mg
- Sodium 1459.9 mg
- Total Carbohydrate 74.1 g
- Dietary Fiber 9.7 g
- Sugars 7.1 g
- Protein 69.7 g