This pot roast is a snap to fix; just drop the ingredients in the slow cooker, set it, and walk away for awhile. Use the drippings to make a delicious gravy if you'd like.
A pot roast is the perfect cut of beef for the slow cooker. A tough, inexpensive chuck roast is the best choice for long, slow cooking. Use a roast cut from the chuck or make the dish with a boneless or bone-in short ribs or rump roast.
This slow cooker pot roast takes all day to cook, but only 3 or 4 minutes to prepare. Condensed French onion soup makes this pot roast quick to fix and the crock pot makes it a breeze to cook.
This is a fantastic meal to fix for a busy day meal. All you need is a side dish or two, or serve the beef on sandwich buns.
- 3 to 4 pounds top round roast or lean chuck
- 1 can (10 1/2 ounces) condensed French onion soup
- 8 ounces sliced mushrooms
- 2 tablespoons all-purpose flour
- 2 to 3 tablespoons cold water
- salt and pepper, to taste
- Cut the roast into 4 to 6 large chunks and place them in the slow cooker. Add the French onion soup and mushrooms. Cover and cook on LOW for 8 to 10 hours, or until very tender. Or, cook on HIGH for 4 to 5 hours.
- If desired, make a flavorful gravy with the juices. Remove the beef and mushrooms to a platter or bowl with a slotted spoon; keep warm. Transfer juices to a saucepan. Skim excess fat, if desired. Simmer the juices for 5 minutes to reduce slightly and concentrate the flavors.
- Mix 2 tablespoons of flour with cold water to make a smooth mixture; stir into the juices. Continue cooking until the sauce is thickened and bubbly. Taste and add salt and pepper, as needed.
- Serve the gravy with the sliced or shredded beef and mushrooms.
- Serve it with potatoes and vegetables or on toasted sandwich buns with coleslaw and fries or chips.
Serves 4 to 6.
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