Super Simple Pot Roast

"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."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by jncarrozza photo by jncarrozza
photo by Maggie photo by Maggie
Ready In:
6hrs 5mins
Ingredients:
5
Serves:
4-8
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ingredients

  • 3 -5 lbs chuck roast or 3 -5 lbs chuck tender roast
  • 1 (1 1/4 ounce) envelope Lipton onion mushroom dry soup mix
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (14 ounce) can beef broth
  • 1 beef bouillon cube
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directions

  • 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.

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Reviews

  1. Candy C
    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!
     
  2. mamazee
    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!
     
  3. Dianne48
    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.
     
  4. Audrey M
    This is a quick meal to throw together with items you have on hand in your pantry. Cooking in a crockpot makes meat more tender and enhances the flavor. Thicken gravy with water and cornstarch. Removed the roast to a cutting board and turned the crockpot up to high for 15 minutes. While gravy is thickening, this gives you enough time to slice beef and cook a vegetables. Thanks for posting!
     
  5. Jan Waters
    We prepared this recipe for dinner guests using a sirloin tip roast. It cooked for 4 hours and it was so tender that it fell apart, but with the gravy it served up fine. We'll make it again with a chuck roast, but I can't believe that it would be tastier. It was excellent with garlic mashed potatoes and brussel sprouts with mushrooms. Thanks for sharing!
     
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Tweaks

  1. heathermom
    Oven instead of crockpot... I didn't have time to do a long low crockpot cook so I used the oven. 2.1 kg (4.62 pound) rib roast and cooked for 4 hrs at 325 degrees. I didn't have beef cubes so I added some red wine instead. Very tender and lots of yummy gravy from all the sauce. My daughter asked for more and happy to have the yummy fatty bits. I am not skilled in cooking larger meats like a roast so I was so happy to come across this recipe.
     
  2. Lorraine of AZ
    This is the way I make my pot roast, too, except I substitute half a can of red wine for an equal part of the broth and usually use short ribs. I think this is the ultimate in comfort food. The meat and gravy over mashed potatoes is heaven, as far as I'm concerned ~ absolutely delicious! Thanks for getting the recipe in written form!
     
  3. Dianne48
    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.
     

RECIPE SUBMITTED BY

SAHM enjoy collecting and trying different recipes. I prefer to give honest reviews for items I have tried. if I make changes I note them in the review.
 
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