Rating: 4.47 stars
16 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

A wonderful roast beef slow cooker recipe that makes it own delicious gravy while the beef and veggies are cooking. Try also with dry onion-and-mushroom soup mix in place of the onion for added flavor. Feel free to change the vegetables to make the dish to the liking of you and your family. You can add sliced mushrooms, sliced sweet onion or pearl onions, whatever strikes your fancy. I found a good ratio is 3 cubed potatoes and about 2 handfuls of additional vegetables.

Recipe Summary test

prep:
15 mins
cook:
8 hrs 10 mins
total:
8 hrs 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • Heat olive oil in a skillet over medium-high heat. Sear roast in hot oil until browned completely, about 2 minutes per side.

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  • Spread potatoes into the bottom of the slow cooker. Layer baby carrots atop the potatoes and green beans atop the carrots. Place the roast atop the layers of vegetables.

  • Mix cream of mushroom soup, water, and dry onion soup mix together in a bowl; pour over the roast and vegetables.

  • Cook on Low 8 to 10 hours.

Nutrition Facts

599 calories; protein 32.5g; carbohydrates 43.1g; fat 33.2g; cholesterol 103.2mg; sodium 1214.2mg. Full Nutrition
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