|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 54g||69%|
|Saturated Fat 22g||108%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 5g||19%|
|Total Sugars 10g|
|Vitamin C 16mg||79%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy slow cooker pot roast needs only five common ingredients plus water—you can even substitute vegetables you have on hand or omit them altogether. Start with a good lean beef chuck roast for this recipe or look for a cut of beef with "pot roast" on the label. Chuck roast, bottom round, and rump roast make the best choices for long, slow braising.
Thanks to the low and slow cooking method and the soup, your roast will emerge tender and moist. There's no need to brown the roast first in this recipe since there's plenty of flavor thanks to the soup and onion soup mix.
Inexpensive cream of mushroom soup and dry onion soup mix add deep flavor to the roast with minimal effort. Just put everything in the crock pot, set it, and forget it—until the aroma alerts you that it's time for dinner.
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"This is truly a one-pot meal. There is no need to sear the beef or sauté vegetables before adding to the crock pot, which means less clean up and a short prep time." —Carrie Parente
3 to 4 pounds lean beef chuck roast
2 cups baby carrots, optional
2 pounds new potatoes, cut into 2-inch chunks, optional
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 1/2 cups water
1 (1-ounce) packet dry onion soup mix
Gather the ingredients.
Center the roast in the pot of your slow cooker. Line the sides with carrots and new potatoes (or omit the vegetables if you choose).
Combine the condensed mushroom soup, water, and onion soup mix.
Pour the soup mixture over the pot roast and vegetables.
Cook on low 8 to 10 hours or until the meat and vegetables turn tender. Or cook on high for about 3 to 4 hours.
Remove the meat and vegetables to a platter and cover to keep warm until serving. If desired, spoon some of the liquid from the bottom of the crock pot onto the meat and vegetables, or use the pan juices to make gravy to serve with the pot roast.
Serve and enjoy.
- Grocers often label cuts of meat for pot roasts, but look for lean chuck roast, blade roast, 7-bone, rump roast, bottom round, or shoulder roast.
- Condensation in the crock pot waters down the juices by the end of the cooking time. If you want to make gravy, pour the liquid into a medium saucepan and bring it to a boil; simmer briskly for 8 to 10 minutes, or until the volume reduces by about half to concentrate the flavors. Thicken the gravy by combining 2 teaspoons of cornstarch or about 1 tablespoon of flour with a few tablespoons of cold water and mixing until smooth. Stir the paste into the simmering juices until thoroughly incorporated and thickened. Serve the gravy with the sliced pot roast.
- Substitute other vegetables for the potatoes and carrots if you wish. Choose options with similar textures such as sweet potatoes, turnips, or butternut squash chunks instead of potatoes; and parsnips, fennel, or celery root (celeriac) in place of carrots. Whatever you choose to use, keep the size of the pieces consistent. You can also add red, yellow, or white onion cut into large wedges.
Why is my pot roast tough?
If cooked in a slow cooker, pot roasts are usually pretty forgiving. Thanks to all of the moisture added in this recipe, the pot roast is more likely to be tough from under-cooking than over-cooking. Before removing from the crock pot, check that your roast is fork-tender.