Awesome Slow Cooker Pot Roast

Quick & Easy!! I sub beef broth for the water and use a boneless chuch roast. Baby carrots & whole new potatoes always make it in the pot too. I always have left overs so...I shread the meat into small chunks & the next day put the whole thing, meat, carrots, potatos and some gravy into a pie dish and cover w/1 9" pie shell. Bake for 45 minutes at 375.

This was delicious. I used Epi Curious advice and used the golden mushroom soup. I can't believe the difference in taste between the cream of mushroom and the golden soup. I had never used the golden mushroom soup and it was totally awesome. I also put the carrots and potatoes in when I put in the beef. I cooked it on low for about 8 hours. I added potatoes, onions and carrots when I added the beef roast.The potatoes, onions and carrots came out to a beautiful golden color and the meat was very tender. The vegetables were infused with the wonderful flavor of the gravy. Thanks for sharing.

Wow! Super tasty! I added potatoes & carrots to make up for a super small roast since there is only 2 of us. Also, I added fresh mushrooms. In place of water I used beef broth. The gravy was so good I was eating it with a spoon! Followup: I've made this many times and it is the only way I will cook a pot roast now as it's sooo good. When adding veggies add them from the very beginning. Even with potatoes. They will soak up the broth and end up tasting spectacular. Unless you jab at the potatoes too much they have always kept their form all the way to the end for me even with cuting my potatoes up in large chunks. Also, if available to you try crock pot liners for easy clean up. I find them at the grocery store where the aluminum foil is. Don't skip using the dry onion soup mix. That is key to the wonderful flavor.

I'm making this for the zillionth time! Today, I used the usual Angus Chuck roast with nice marbeling, maybe 3 1/2-4 lbs., 2 cans of COM, 1 package of regular onion soup mix, red wine instead of water, garlic, salt & a bit of pepper on the roast & a pinch of Thyme, as too much will make it all about the Thyme. I also used fresh mushrooms instead of canned. The meat will cook for 8 1/2 hours, always on low. Rice pilaf & a fresh veg like string beans will complete the meal. I love this recipe!

My mother-in-law made this for us 30 years ago and I just had to have it. I was SO surprised how simple it is to make. It is still a family favorite in our home. My recipe calls for 1 can of cream of mushroom, 1 can of golden mushroom along with the small package of dried onion soup mix. The combination of the mushroom soups makes a wonderful sauce! This recipe tends to be high in sodium so look at labels and select the soups with the least amount of sodium.She also coated her roast with Guldens mustard which adds a little zing to the sauce. I have done it both with and without the Guldens and it's great!