- 12
Ingredients
- 2 (10.75 ounce) cans condensed cream of mushroom soup 1 (1 ounce) package dry onion soup mix 1 1/4 cups water 5 1/2 pounds 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.
There is no need to brown the meat but I do recommend triming off as much fat as possible.
this recipe comes out just as spectacular using one can of soup and half a can of water.
Finally a word on adding vegetables. I tried adding carrots and potatoes to this recipe and for some reason the gravy was not very flavorful.
I decided to flour the roast with flour, granulated garlic, salt and pepper. Then I browned it on all sides in a little olive oil. While it was browning on the stove, I added the rest of the ingredients to the slow cooker, I also put in two 4 oz. cans of mushrooms. However, I substituded the water for beef broth (same amount) and when the roast was done browning, I put it in the slow cooker and covered it with the mixture in the slow cooker.
lightly covered with a mixture of flour, garlic salt and dried rosemary and then seared all sides with a bit of unsalted butter. I added baby carrots, sweet onion, small red potatoes and celery. For the gravy I combined 2 cans of 99%fat free cream of mushroom soup, ½ a packet of onion soup mix, 1 tbs of Worcestershire sauce, ¼ cup of red wine and 1 cup of beef broth