This simple pot roast makes its own gravy in the slow cooker. As a single parent to girls, I am always trying to get the food groups into my abbreviated meals. I threw in potatoes, carrots, yellow squash, and zucchini to add to the original base recipe. They love stew, so this leads them in that direction, but is still a roast. It was a hit. I hope you enjoy it!

Recipe Summary

prep:
15 mins
cook:
3 hrs
total:
3 hrs 15 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.

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  • Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.

Nutrition Facts

402 calories; protein 57.1g 114% DV; carbohydrates 9.9g 3% DV; fat 13.4g 21% DV; cholesterol 140.3mg 47% DV; sodium 480mg 19% DV. Full Nutrition

Reviews (111)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/17/2016
I seasoned the meat with Lawry's Seasoned Salt and fresh cracked pepper. I used beef broth instead of water, mixed it with the cream of mushroom soup and the dry onion soup mix and cooked on high for 2 hours. I then added potatoes, carrots, onions and celery and cooked another 1.5 hours. Meat was very tender and the veggies cooked perfectly. Read More
(91)

Most helpful critical review

Rating: 1 stars
09/11/2016
Any recipe that is based on canned cream soup should be relegated to the back of a soup can not posted with a list of otherwise well-made scratch recipes. Read More
(24)
148 Ratings
  • 5 star values: 83
  • 4 star values: 42
  • 3 star values: 14
  • 2 star values: 3
  • 1 star values: 6
Rating: 4 stars
03/17/2016
I seasoned the meat with Lawry's Seasoned Salt and fresh cracked pepper. I used beef broth instead of water, mixed it with the cream of mushroom soup and the dry onion soup mix and cooked on high for 2 hours. I then added potatoes, carrots, onions and celery and cooked another 1.5 hours. Meat was very tender and the veggies cooked perfectly. Read More
(91)
Rating: 4 stars
09/12/2016
I have been making this recipe over the past 55 years it isn't my favorite but it is certainly my husbands favorite. When we were newly wed we had little to spend on the weekly grocery bill and at that time a chuck roast was a very cheap cut of meat to buy it was on a par with ground beef. The dish certainly wowed him at the time it has always stuck in his mind as one of his favorites so every now and then I fix it. One reviewer mentioned the high salt content of mushroom soup well.....one very well known soup company (starts with a C) makes a sodium free mushroom soup it's rather bland for me but I use it anyway and just salt my dinner after it's plated. Read More
(35)
Rating: 4 stars
09/23/2016
I started using dry onion soup mix and cream of mushroom soup on pot roast, when I was first married, early 70's. It's a great combo. We like big chunks of carrot, onion, potato and celery, but I've also added other veggies, parsnips, turnips and sweet potatoes. I don't think zucchini would hold up , it would get mushy. Also, the amount of potatoes and carrots might work for a 2# roast, but not a 5# roast. Read More
(34)
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Rating: 1 stars
09/11/2016
Any recipe that is based on canned cream soup should be relegated to the back of a soup can not posted with a list of otherwise well-made scratch recipes. Read More
(24)
Rating: 5 stars
11/14/2015
Wonderful. I added 2 large chopped sweet onions one small can low salt tomato paste and used 2tsp chopped garlic. Mix the liquids and dry mix together put the meat on top spooned sauce over meat then added the veggies. Used eye round. Took longer than 5 hours I suppose because the pot was very full. But flavor was awesome. Read More
(19)
Rating: 5 stars
09/11/2016
I've been making this since 1979. My recipe calls for everything yours does except I use a whole small bottle of A1 steak sauce. This recipe makes its own gravy. I make mash potatoes and use the sauce as gravy. Take the cut up potatoes out. Always been a favorite in my household. Made it for friends over the years. They keep coming back for more. Read More
(19)
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Rating: 5 stars
09/17/2016
The only change I made was adding the yellow and green zucchini after roast had been in crock pot for 2 hrs.--this made the zucchini more firm. My son is a big eater and loves left-overs so this only lasted a couple of days. If my husband was still alive (he passed away a yr ago) it would have been gone the same day--this was a great Sunday dinner. JuneBee--Trenton NJ Read More
(16)
Rating: 5 stars
09/23/2018
I make something similar. Because I suffered from overkill on zucchini during the 10 year I lived in an Italian neighborhood I do NOT include zucchini. And instead of combining all the liquids specified I use ONE Undiluted can of cream of mushroom soup upon which I set the roast surrounded by the veggies plus a few sticks of celery and a quartered onion; I then pour over the roast and veggies One Undiluted can of French onion soup and then sprinkle the dry contents of one envelope of dry onion soup/dip mix. It gets raves. Read More
(10)
Rating: 4 stars
09/11/2016
I love this dish I'm a single dude that loves to cook and my crockpot is my bf.... Beef chicken pork..and wild game. Not tried fish yet... Fresh spices and veggies seal the deal.... Huge Read More
(9)