This Magic Slow Cooker Pot Roast is just that. Like magic! I wondered and wondered what to name this recipe. I have tried several slow cooker pot roast recipes. Most involve quite a bit of preparation to combat the slow cooker’s tendency to create semi-blandness that is to say the least, under-whelming. This recipe is almost like magic, because this roast turns out amazing with almost no effort!
I used to think that the slow cooker was an easy way to great food. Just throw in all the ingredients and whaa laa! As I’ve become more educated in the world of culinary arts, I have realized that in order to get food that tastes really good from a slow cooker, most of the time there is some effort required in the preparation of ingredients beforehand. I have learned that no matter the recipe for pot roast, searing or browning the outside of the roast before slow cooking is necessary for outstanding flavor. The same goes for this recipe as well. But what’s nice about this recipe is that’s about it. Just a couple of store bought ingredients mixed together to create superior flavor!
It’s just a matter of mixing a can of cream of mushroom soup with a package of dry onion soup mix to create a gravy for your roast to cook in. At the end of the day you have an amazingly delicious meal waiting for you. Don’t you love recipes like that? With three young kids to take care of, I sure do!
The veggies in this recipe are optional, but I like to throw them in so that I have a complete meal ready at the end of the day. For these photos, I used a bag of mixed potatoes, and a bag of colored carrots, both purchased at Trader Joe’s. They can cook right in the gravy. I like to saute up some sliced mushrooms just’ cuz I think the little bits of mushroom in the can are kind of chinsy. But again, even the sauteed mushrooms are optional if you want to skip out on those:0) It will taste just as good. Anyway, try this recipe, I bet it will become your new favorite for Sunday dinner after church!
Yields 8
Just Cream of Mushroom soup, dry onion soup mix, a beef roast and some salt and pepper produce the easiest and most delicious roast ever.
20 minPrep Time
8 hrCook Time
8 hr, 20 Total Time
Save RecipeIngredients
- 1 lb. carrots, peeled (optional)
- 1 cup sliced white mushrooms
- 1 tablespoon butter
- 1/2 cup water
- 1 can cream of mushroom soup
- 1 packet of dry onion soup mix
- 1 tbsp vegetable oil
- 1 4 to 6 lbs beef roast
- salt and pepper
Instructions
- In a small mixing bowl, whisk cream of mushroom soup and onion soup mix packet with 3/4 cup water. Set aside.
- In a small bowl, mix 1 and 1/2 tablespoons salt and two teaspoons of pepper. Set aside.
- In a large skillet (preferably not nonstick) set to medium heat, saute mushrooms with 1 tbsp. butter until browned and soft. Empty into the soup mixture.
- Place one tablespoon of vegetable oil into the skillet used for the mushrooms and set to medium high heat.
- Pat roast dry with paper towels. Rub the salt and pepper into all sides of the roast. Place roast in skillet and sear all sides (deeply brown) about 2 minutes per side.
- Place roast into slow cooker (add veggies on sides if using) and pour soup mix over the top. Set your slow cooker to low, 8 to 10 hours.
- When slow cooker is done, remove roast and tent with foil to rest for about 15 minutes. Season vegetables with salt and pepper and serve with roast and gravy.
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