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Rating: 4.4 stars
408 Ratings
  • 5 star values: 238
  • 4 star values: 116
  • 3 star values: 39
  • 2 star values: 9
  • 1 star values: 6

I love to make this very easy roast. It makes its own gravy and is oh, so tender and juicy! Best if served with mashed potatoes and green beans. Any cut of roast should work fine.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.

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  • Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables.

  • Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once.

  • Transfer roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.

Nutrition Facts

577 calories; protein 47.9g; carbohydrates 12.1g; fat 36.2g; cholesterol 145.2mg; sodium 650.4mg. Full Nutrition
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Reviews (299)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/23/2007
I made this twice exactly by recipe. While it is very good, it had an odd taste that a few in the family did not like. I omitted the garlic and changed the soup to cream of celery (added fresh mushrooms with carrots, though), and it was a bit better, but still not perfect. I tried with the celery soup and no garlic, again, BUT added three tblsp. worceshire sauce (4 lb. roast) and THAT was the winning combo! Everytime I made the roast, I added over one lb. of baby carrots and two stalks of celery to bottom of crockpot. After 7 or 8 hours, I added bite-sized cut red potatoes (skin on) on top. Cooked 9 to 10 hours every time for perfect doneness of veggies and meat, as well as moist meat. Cooking on LOW is best. For those who don't like cream soups, replace with a can of beef broth, add the worceshire, and dredge the roast with flour before browning. This will give you a grand, flavorful result, too. Read More
(1208)

Most helpful critical review

Rating: 3 stars
04/13/2011
My family didn't love this - not sure why. I've never cooked with canned soup before - maybe it was that. But it did make a nice although fatty gravy (and my meat was not very fatty). But here's something that may be interesting - because I put 2 roasts in the pot after 9 hours the meat was still chewy. I had sliced up all the meat but after dinner returned all the leftovers to the crock pot with the gravy and cooked another two hours. Then it was nice and tender. So it is possible to return roast to cooking even after it's cooled and improve the texture. Read More
(17)
408 Ratings
  • 5 star values: 238
  • 4 star values: 116
  • 3 star values: 39
  • 2 star values: 9
  • 1 star values: 6
Rating: 4 stars
10/23/2007
I made this twice exactly by recipe. While it is very good, it had an odd taste that a few in the family did not like. I omitted the garlic and changed the soup to cream of celery (added fresh mushrooms with carrots, though), and it was a bit better, but still not perfect. I tried with the celery soup and no garlic, again, BUT added three tblsp. worceshire sauce (4 lb. roast) and THAT was the winning combo! Everytime I made the roast, I added over one lb. of baby carrots and two stalks of celery to bottom of crockpot. After 7 or 8 hours, I added bite-sized cut red potatoes (skin on) on top. Cooked 9 to 10 hours every time for perfect doneness of veggies and meat, as well as moist meat. Cooking on LOW is best. For those who don't like cream soups, replace with a can of beef broth, add the worceshire, and dredge the roast with flour before browning. This will give you a grand, flavorful result, too. Read More
(1208)
Rating: 4 stars
05/22/2008
HELPFUL SUGGESTIONS NOT MENTIONED: If you're cooking this for 8+ hours with a 2lb chuck roast and adding potatoes, celery and carrots, I suggest adding 1C of beef broth or the whole can (2C). A beef bouillon diluted in 1C of hot/boiling water also works. I cooked the garlic in the oil that I browned the meat. Have no idea why 16 was the magic number of carrots for her recipe, but I just put as many as I feel my family will eat. Sometimes we add some onions ...sometimes we don't if our guests don't like them. It makes no difference. I definitely recommend adding a 1.5T of Worcestershire sauce and a bay leaf. I also sprinkle some McCormick's Slow Cookers Hearty Beef Stew seasoning package like other reviewers recommend when making other recipes on this site. Big difference! This finished sooner than I thought (4hrs - 2lb meat), but I continued to cook it until we ate dinner (10-12 hrs), and it just got better with time (but needed more liquid). While there was still gravy in the end, there wasn't that much. I spray PAM along the sides if it looks like it's burning, and it works like a charm! If you use this for beef stroganoff over some noodles, you must add 4oz of cream cheese right before serving for it to truly taste like traditional stroganoff! When I feel like having potatoes on the side, I use the honey potato recipe (1 lb red potatoes quartered, 1T butter, 3T honey, and 1t dry mustard - bake 40 min). My toddlers love this! Read More
(754)
Rating: 5 stars
11/29/2005
I love this recipe and use it every time I make a roast. I use a shoulder roast and add potatoes. It's really good if you use Campbell's Roasted Garlic Cream of Mushroom soup. Adds a little extra flavor. I have also found that the slower and longer you can let it cook the better. I have been rushed before and cooked it on high in my crock pot for less time and the meat comes out tough. This is a great recipe to start early on a Sunday morning for a delicious Sunday dinner! Read More
(351)
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Rating: 4 stars
11/11/2010
Wonderful roast - I didn't bother browning it though. I used a 3lb. roast and put it over a layer of portabella mushrooms. I added 1/4 cup of beef broth and 3 Tbsp. of low sodium soy sauce along with 98% fat free cream of mushroom soup. I also added the garlic and parsley. I left out the carrots and cooked this on low for 8 hours. It was falling apart and delicious! Read More
(192)
Rating: 5 stars
03/27/2006
I made this twice once with a two pound blade roast and the other with a 4 pound cross rib roast - both times I added a few drops of Worchestershire sauce and both times about the best roast we have ever had! Not at all dry and very very tasty. We had the leftovers with gravy on bread so we could enjoy it all over again. I cooked the roasts for about 9 hours. Read More
(129)
Rating: 5 stars
02/02/2008
This is one of my most favorite recipes! It is so very good and DH loves it. I add potatoes to mine and a can of beef broth. I saute the garlic in the oil used to brown the roast and then add the broth and the cream of mushroom soup. It is a family favorite! Read More
(123)
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Rating: 5 stars
05/17/2011
How can you rate a recipe when you change all of the original ingredients? I hate when people do that! Read More
(103)
Rating: 5 stars
01/01/2005
I'm giving this a 5 even though it was a little bland. I was ecstatic when I found a Laura's Lean Beef roast at Target! It was only 2 pounds so I searched for a recipe using a 2 pounder. Definitely use at least double the amount of carrots- I made it as written & wished I had used more. I also would cut down on the onion & maybe use the mushroom soup with either herbs or extra garlic. The cut of meat was totally lean- & fell apart! I took the suggestion of cooking for 7 hours & that was perfect- being that it is such a small roast. Turned out really tender & the amount of gravy was perfect. Thanks Erica! Read More
(91)
Rating: 5 stars
12/05/2007
Purty darn good slow cooked pot roast! Hubby loved it. The second time I made it I used beef stew meat and added a cup of beef broth and a tablespoon of worcestershire sauce. It makes a wonderful beef stew too! Read More
(75)
Rating: 3 stars
04/13/2011
My family didn't love this - not sure why. I've never cooked with canned soup before - maybe it was that. But it did make a nice although fatty gravy (and my meat was not very fatty). But here's something that may be interesting - because I put 2 roasts in the pot after 9 hours the meat was still chewy. I had sliced up all the meat but after dinner returned all the leftovers to the crock pot with the gravy and cooked another two hours. Then it was nice and tender. So it is possible to return roast to cooking even after it's cooled and improve the texture. Read More
(17)