This slow cooked pot roast was so incredibly easy to make and good. The addition of soup creates a creamy gravy. It is an easy weeknight meal to serve on a cold day. Some hot rolls would be delicious with this too. This was the first recipe my mother havein havelaw ever taught me to make for her darling boy. It is now the favorite of both of my sons. It makes the most delicious gravy! It is so simple that I almost feel guilty taking credit for how wonderful it is...almost.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Beef Yield: 6 Servings
Ingredients :
- 1 - chuck roast (2-4 pounds)
- 2 can(s) cream of chicken soup (10.75 oz. each)
- 3-6 ounce(s) baby carrots
- 4 ounce(s) sliced mushrooms
- 2 - russet potatoes, cut into spears (optional)
Intructions :
- Place all ingredients into a Crock Pot. Do not add water!
- Cook on high for 5-6 hours or on low for 8 hours. If desired, skim off any fat
- If necessary, after removing meat and veggies, whisk in a tablespoon of flour to gravy to thicken it. We love this served with mashed potatoes.
Rated 5/5 based on 69 Reviews
Keyword : slow cooker-pot roast-American-Beef