This easy, popular slow cooker pot roast is made with only 5 ingredients plus the water! Use a good lean beef chuck roast in this recipe, or look for a cut of beef with "pot roast" on the label.
Onion soup flavors the beef perfectly. Just put everything in the crockpot, set it, and forget it!
- 1 beef pot roast of your choice* about 4 to 5 pounds
- Baby carrots, optional
- 1 1/2 to 2 pounds new potatoes, cut into 2-inch chunks, optional
- 2 cans (10 3/4 ounces each) condensed cream of mushroom soup
- 1 envelope (about 1 ounce) Lipton Onion Soup Mix
- 1 1/2 cups water
- Place beef pot roast in the crock pot. Add carrots and new potatoes, if using.
- Combine the condensed soups, onion soup mix, and water; pour over the pot roast and vegetables, if using.
- Cook on low 8 to 10 hrs or until tender. Or cook on HIGH for about 3 to 4 hours.
- If desired, thicken the gravy with about 2 tablespoons of flour or cornstarch which has been mixed with cold water.
*Cuts of meat for pot roasts are often labeled by the grocer, but if not, choose a lean chuck roast, blade roast, 7-bone, rump roast, bottom round, or shoulder roast.
Tip: Because of condensation, the juices are often watered down by the end of the cooking time. When the roast is done, keep it warm and pour juices into a medium saucepan. Bring the juices to a boil and simmer briskly until reduced and concentrated, about 8 to 10 minutes.
To thicken, combine 2 teaspoons of cornstarch or about 1 tablespoon of flour with a few tablespoons of cold water. Mix until smooth and stir into the simmering juices. Serve the sauce with the sliced pot roast.