As the name suggests this is the typical pot roast people make in the slow cooker. How can you not? It’s amazingly easy and so good. If you are running low on time you can toss everything into the crockpot but I suggest browning the meat first to seal in some of the juices.
This has your full meal all in one pot but I like to serve it with side salads and maybe a dinner roll. If there’s any leftovers it’s easy to turn into a small stew.
- 4 lb. beef roast
- 1 can cream of mushroom soup
- 1 pkg dry onion soup mix
- ½ cup water
- 6 small red potatoes, scrubbed
- 3 large carrots, peeled and cut into 3 inch chunks
- salt and pepper
- oil for frying
- Put oil in cast iron skillet, salt and pepper roast, and brown over medium heat, turning to brown all sides of roast.
- Remove roast to platter and turn heat to low under skillet.
- In same skillet mix together soup, dry onion soup mix, and water and stir to mix and get browned bits off bottom.
- Pour ½ mixture from skillet into crockpot, then lay roast in.
- Pour remaining mixture from skillet over the top of roast.
- Arrange potatoes and carrots around the roast in crockpot.
- Cover and cook on low for 6 to 8 hours or until roast falls apart and potatoes are tender.
Photo credit: janineomg
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