Ready in 45 minutes
Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
*Or on HIGH for 4 to 5 hours.
Serving Suggestion: Serve with buttermilk biscuits and steamed broccoli spears. For dessert serve turtle or blonde brownies.
Prep: 10 minutes
Cook: 8 hours
dslakoff 1m agoVery good, I added more liquid into the crock pot because I worry about meat drying out. I like this recipe, but I don't find it better tasting than easier crock pot recipes (the ones that just use chicken broth). I will save this one for winter nights
rangel53 4m agoChanged onions to pearl ones and put all my ingredients into my presser cooker 30 min. Second time making it. It's a keeper.
BreMichelle91 1y agoI enjoyed making this! & it definitely turned out good
bal1219 1y agoyum
sandyiniowa 1y agoExcellent. Instead of onion soup I just added two onions.
jojounvmes 1y agoTried this and my family loved it. So good. Will definitely make this again
Golizliz 2y agoDelicious! One of my fave pot roast recipes.
rockin68 2y agoVery easy to make and an excellent meal!
5arewe 2y agothis made a yummy roast
kimo219 2y agoFirst of all, this was my first pot roast ever so I was extremely nervous. I made it for my hubby's birthday. I changed a few things. I chose the rump roast with bone. I added 3 cans of cream of mushroom instead of one. I wanted to make sure it was flavorful and moist. I added the veggies in the last 2 hours of cooking. Lots of mushrooms, more red potatoes than recipe called for, one diced yellow onion, and a whole bag of baby carrots. The meat was so tender it was falling off the bone. I have to say it was the best pot roast I have ever had and my hubby who's a cook and tough critic strongly agreed! We are having leftovers today :-)