This recipe for pot roast is the absolute easiest and best. In fact, I was so excited about finding the recipe from Campbell Kitchen’s, I made this recipe the very first post of this blog… it is now long buried deep in the archives….. I made it again last night and decided to re-post it.
Originally I found the recipe on the back of the recipe book was a Campbell’s Slow Cooker Savory Pot Roast Recipe from the Campbell’s Kitchens. Frankly, I was skeptical when I read the ingredients but the picture looked good and I figured I would give it a try. Boy, am I glad I did.
It came out perfect. I wasn’t so sure about the Cream of Mushroom soup… but it made perfect gravy. What else I liked about it was that I didn’t have to use any oil to brown the roast… I’m always looking for ways to cut the fat.
I updated the recipe .. the change was to add a cut-up onion.. it isn't entirely necessary.. but I like onion so I added it.
I also changed when to add the vegetables... I now add them an hour before the pot roast is done. They cook perfectly and aren't mushy.
I used small, very small red potatoes, cut in half.....
You can leave out the vegetables entirely if you prefer you vegetables made separately and prefer mashed potatoes over ones made with the pot roast.
If you need to make it before you leave for work... leave the vegetables out... cook the roast on low... when you get home remove the roast and cook the vegetables in the gravy...
By the way, I used two cans of soup instead of one… I feel it made just the right amount of gravy. If I make a bigger roast for company I will use three cans of soup and 2 pouches of dry onion soup and just increase the amount of veggies… you always have to have enough gravy!
Recipe: Easy Crock Pot Pot Roast
You will Need:
2 cans (10 3/4 oz) Campbell’s Condensed Cream of Mushroom Soup – Regular, 9 Fat Free, 25 Less Sodium or Healthy Request – (I used 98% Fat Free...the Campbell's Kitchen recipe uses 1 can ..I like using 2 cans better, the flavor is better)
1 pouch (2 oz) dry onion soup and recipe mix
6 small red potatoes, halved
6 medium carrots, cut into 2” pieces – (I used about half a bag of small Belgian Carrots you find in the produce section of the supermarket)
1 medium onion, cut up
3 to 3 ½ lb boneless beef bottom round roast or chuck roast (I always use boneless beef bottom round)
All you have to do:
Stir soup, onion soup mix, in a 4 ½ qt slow cooker. Add beef and turn to coat. Cover and cook on LOW 8 to 9 hrs or on HIGH 4 to 5 hrs until beef is tender.
An hour before serving, add the vegetables.