Awesome Slow-Cooker Pot Roast
By Addie
"I found this on the all recipes site. This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did. You'll want the cut to be between 5 and 6 pounds."
Ingredients
- 2 (10 3/4 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 lbs pot roast
Preparation
Step 1
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.
Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
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REVIEWS: (218)
This was delicious. I used Epicurious advice and used the golden mushroom soup. I can't believe the difference in taste between the cream of mushroom and the golden soup. I had never used the golden mushroom soup and it was totally awesome. I also put the carrots and potatoes in when I put in the beef. I cooked it on low for about 8 hours. I added potatoes, onions and carrots when I added the beef roast.The potatoes, onions and carrots came out to a beautiful golden color and the meat was very tender. The vegetables were infused with the wonderful flavor of the gravy. Thanks for sharing.
This is the only recipe we ever use anymore! I always add in some carrots and potatoes alongside the meat. The gravy is delicious and the meat just falls apart. I've even used Specialty Soup Substitutes - Cream for the mushroom soup. Thanks for the keeper recipe!
Wow! Super tasty! I added potatoes & carrots to make up for a super small roast since there is only 2 of us. Also, I added fresh mushrooms. In place of water I used beef broth. The gravy was so good I was eating it with a spoon! Followup: I've made this many times and it is the only way I will cook a pot roast now as it's sooo good. When adding veggies add them from the very beginning. Even with potatoes. They will soak up the broth and end up tasting spectacular. Unless you jab at the potatoes too much they have always kept their form all the way to the end for me even with cutting my potatoes up in large chunks. Also, if available to you try crock pot liners for easy clean up. I find them at the grocery store where the aluminum foil is. Don't skip using the dry onion soup mix. That is key to the wonderful flavor.
I had 3.5 lbs. roast so I browned the roast a little. Added only 1 can of soup, half the onion soup and 3/4 cup of water. It was the BEST. My 5 yr old son had 2 slices of meat and my 3 yr. old ate it too. My friends husband almost licked the plate. There children ate it as well. THANK YOU for posting.
This is a wonderful way to cook an inexpensive roast. It does make a tasty gravy. I have also used cream of chicken soup and a package of dry brown gravy mix. You can also use cream of celery soup and the onion soup mix.
Great! I used a smaller roast so used 1 can of 98% ff soup and 1/2 pkg of soup mix. I added carrots, potatoes and leeks as well.
My mother-in-law made this for us 30 years ago and I just had to have it. I was SO surprised how simple it is to make. It is still a family favorite in our home. My recipe calls for 1 can of cream of mushroom, 1 can of golden mushroom along with the small package of dried onion soup mix. The combination of the mushroom soups makes a wonderful sauce! This recipe tends to be high in sodium so look at labels and select the soups with the least amount of sodium.She also coated her roast with Guldens mustard which adds a little zing to the sauce. I have done it both with and without the Guldens and it's great!
This was fantastic. I chopped veggies the night before and before going to work the next morning I made the soup and added the veggies. Voila, dinner was ready when I came home and I didn't have to do a THING. My red potatoes and carrots were perfectly cooked as well. I used Campbell's Cream of Mushroom and Garlic soup but might try Golden Mushroom next time. I knew I wouldn't feel like making a gravy if the soup was too thin for me when I got home so I just bought the thicker soup.
My husband is a VERY picky eater and he loved this. I read through some of the reviews and modified with 1 can of cream of mushroom with roasted garlic and 1 can of golden mushroom. I eliminated the water and added in 1 can of low sodium beef broth. I peeled and quartered red potatoes and added them with a handful of baby carrots at the very beginning. It was amazingly good. Thanks!
This was very tasty, although I had to adjust it a bit. We did not have onion soup mix, so I just used the mushroom soup, with onion flakes, garlic powder, salt, pepper, and a bit of parsley. I removed the roast and added cornstarch to make gravy with the juices. I can't wait to try it again with the onion soup mix!
This is soooo, soooo easy and tastes unbelievably delicious! So rich! I couldn't stop dipping the beef in the gravy....it was like chips & dip! I cooked it on low for 3 hours. The meat was perfect; however the carrots needed a little more time. I had 2 of these roasts from a buy 1 get 1 free sale. The other one I cooked differently weeks ago and was horrible. We tossed it. This one is a keeper, for sure!! Next time I will try it with potatoes and cook it on low.
Really a great roast! Very versatile recipe! I added chunked vegetables: mushrooms, onions, carrots, potatoes. And pepper. Really delicious, very easy, I love recipes that involve items that I typically have on hand and especially those that don't include odd or hard to find ingredients. Thanks for a great recipe!
Quick & Easy!! I sub beef broth for the water and use a boneless chuck roast. Baby carrots & whole new potatoes always make it in the pot too. I always have left overs so...I shred the meat into small chunks & the next day put the whole thing, meat, carrots, potatoes and some gravy into a pie dish and cover w/1 9" pie shell. Bake for 45 minutes at 375.
This was SOOOO yummy! My husband and I both give it 2 thumbs up and 5+ stars! I used beef broth instead of water, added onions, potatoes and carrots, and mushrooms, studded the roast w/ sliced garlic, and rubbed it with black pepper and garlic powder before putting in the crock-pot. Came out so tender and tasty! I don't even care that much for beef and I loved this! Whenever hubby wants comfort food, this is what we make!
This was easy to make, and the flavor was very good. My whole family liked this a lot. I will definitely make this again!
I made this with a 3 lb beef chuck roast, 1/2 cup of water, 1 envelope onion soup mix and 1 can of golden mushroom soup. I also added 6 medium sized potatoes and 4 carrots. I usually make pot roast with just the onion soup mix and water. Our family liked the flavor of this variation and the gravy did not come out too thin - I think because I only used a 1/2 cup of water.
This is good and very easy to make. I did omit the water since others stated the gravy was watery. We all enjoyed this.
I am only giving this a 3 because I expected it to make a nice gravy but it actually came out really watery. Followed recipe exactly. The flavor was what you would expect from cream of mushroom soup and instant french onion soup. Super super tender, falling apart when I touched it with fork which was nice. Comfort food at its finest. Served over mashed potatoes.
I use golden mushroom instead of cream of mushroom...have been making this for years and it's always a family favorite. Makes wonderful gravy! I throw the potatoes and carrots in at the beginning, with the roast, and it is perfectly done and all in the crock pot. Can't beat this for simplicity and taste!
I have made this recipe with Campbell's Golden Mushroom soup and a can of sliced mushrooms. A quick gravy to serve over noodles or mashed potatoes. Quick, easy and a nice meal for your family.
SO GOOD!!!! I've been searching for a go-to pot roast recipe since I started cooking 30 years ago-- I finally found it. If you're a gravy fan you'll love this one. Could not be simpler to make or more delicious to eat. I used a can of Campbell's low-sodium Cream of Mushroom, a can of Campbell's Golden Mushroom, and a packet of Lipton's Beefy Onion dried soup mix. I didn't add any water (in my experience with the slow cooker, the beef will render enough liquid on its own). The gravy turned out perfect, a beautiful flavor, texture, and color, not too thick, not too runny. Absolute heaven ladled over mashed potatoes.