Crock Pot Pot Roast
- 5 to 6 pound pot roast
- 2 (10.75 ounce) cans condensed cream of mushroom soup or make homemade condensed cream of mushroom soup, using equivalent amount- head here)
- 1 packet onion soup mix (Lipton or store brand – 1 ounce packet)
- 1 1/4 cups of water (water can be substituted with beef broth. You can also add a little red wine. My favorite is 1 cup water and 1/4 cup red wine)
- salt & pepper to taste (or use your favorite go-to seasonings)
Lightly spray crock pot with non-stick cooking spray. Place roast in crock pot and season with salt and pepper or your favorite seasonings. In a medium size bowl, mix soups (can and dried) and water and pour mixture evenly over roast. Cook on low for 8 hours or on high for 4 to 5 hours. Each crock pot cooks differently so you may need to adjust cooking times. Serve with your favorite potatoes and veggies. The gravy from the roast is wonderful with mashed potatoes. Enjoy!
Browning the roast before placing in the crock pot adds wonderful flavor. Also, if you had red wine, I highly recommend replacing 1/4 of cup of water with wine – it’s wonderful!
For leftover roast beef sandwiches, try my Grandpa Kelly’s Famous Horseradish Cheese Spread recipe! Just 4 ingredients, simple to make, so good.
Thanks for stopping by!