I had a dilema about the name of this post... This is a re-post of my very first post from over 4 years ago. The original post was Easy Crock Pot Pot Roast. It wasn't until I decided to re-post it did I even realize how it sounded... all I could think of was ... A Crock Pot Pot Roast crocked in a crock pot... how many pot roasts do you think you can crock in a crock pot.... okay... okay... I'm a little tired so bear with me...anyway ... I decided on Easy Slow Cooker Pot Roast this time.
I've made this recipe lots of times since and decided to re-post it. Back in the early days not a lot of people visited the site so this great recipe got lost in the archives.
I still think the recipe is one of the best Pot Roast recipes I have.. if not the best recipe.. and believe me.. I have a lot. It surely is the easiest. It came from the folks at Campbell Kitchens. I saw the recipe in an ad on the back of a magazine... and tried it.. I never looked back.. it's truly great.
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 your 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... slice the meat and put it in an oven safe dish with some gravy and keep it warm in the oven while the vegetables cook.
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 Slow Cooker 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.
Slice the meat and serve on a platter with the vegetables (if you made them with the roast).