Easy Crock Pot Roast

"I can't remember where I got this, but it's the easiest, yet most delicious dinner you'll make."
photo by jessymroberts photo by jessymroberts
photo by jessymroberts
Ready In:
8hrs 3mins


  • 2 -3 lbs roast (depends on the size of your crock pot)
  • 1 (1 1/4 ounce) envelope lipton's instant onion soup mix
  • 1 (10 1/2 ounce) can cream of mushroom soup (can use low fat)


  • Put roast in pot.
  • Sprinkle envelope of soup on top.
  • Pour mushroom soup on top of all.
  • Cook on low for about 8 hours.

Questions & Replies

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  1. This is a wonderful roast It is so tender. It leaves a wonderful gravy, I thickened it with 2 T of four mixed with water. I served it with mashed potatoes. This is a recipe that I will make many times because it is so quick and easy.
  2. best roast i've ever had. i added a lot more water because i cooked it longer while i was away at workg.
  3. This is a super crockpot recipe. We enjoyed this very much and it was very easy to prepare before leaving for work and what a wonderful aroma when I came home. Thank you! Margie Brock
  4. Yum. This started cooking pretty quickly since I have a rather large crock so I added about 1/2 c. water. The meat just fell apart and everyone loved it! So glad I had some left over. I saved all the juices and I will thicken them to serve with the leftovers. Would be great over buttered egg noodles...hmmm with some sour cream I'm thinking a really easy stroganoff. What a treat!!
  5. I have been making this recipe for as long as I can remember! Every now and then I decide to try another recipe and none are as good as this one in my opinion!! I cook it without vegetables most of the time and sometimes I cook it with potatoes, carrots and onions like I am doing today because I need an easy one pot meal. I would like to give a several hints that work well for me. #1 brown your meat well before putting it in the crock pot, I was told this by a butcher and it really boosts the flavor of everything. #2 Use the Campbell's Healthy Request soup if you are looking for lower sodium, it is lower in salt than their Low Sodium soup. #3 If you are adding veggies it takes longer to cook. #4 Do not add any salt the soups have all the salt you will need! # 5 I like to use a rump roast also known as bottom round, it's leaner. #6 When your roast is just tender enought to slice take it out, slice it and put it back in and continue to cook it till really tender and the slices will absorb a lot of juice and flavor. You will still have plenty of juice for gravy. #7 I like my gravy thicked a little so while I have the roast out to slice it I sprinkle in a little tapioca and it thickens as it continues to cook. No need to mix it in cold water or anything first so super easy trick.<br/><br/>BON APPETIT!!


  1. Love these easy recipes for when I don't feel like fussing. I used a FROZEN chuck roast and cooked it on high for 4-5 hours. Instead of mushroom soup I used cream of celery soup. Thanks PMP!



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