The pot roast is slow cooked to perfection with two kinds of condensed soup. Condensed soups are concentrated enough to keep their flavor over the long cooking period, and the flavor of the meat is amazing! The meat becomes so tender you can shred it with a fork and the gravy is delicious. This is really great to use the leftovers on buns for po' boys too!
- 1 rump roast (about 4 pounds)
- 1 can (10 3/4 oz.) condensed cream of mushroom soup
- 1 can (approx. 10 1/2 oz) condensed French onion soup
Place all ingredients in the Crock Pot.
Cover and cook on low for 8 to 10 hours.