FAVORITE POT ROAST RECIPE – MADE IN THE CROCK POT
WHAT YOU NEED TO MAKE THE POT ROAST IN THE CROCK POT
*Not a fan of canned soups and packaged dry onion soup mixes? I share links below to easy recipes to make your own homemade condensed cream of mushroom soup and dry onion soup mix.
HOW TO MAKE POT ROAST IN THE CROCK POT
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-sized 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.
*Be sure to read tips about browning the roast and adding red wine – both are optional but add extra layers of flavor and make this awesome pot roast recipe even better!
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FAN FAVORITE SLOW COOKER RECIPES (RAVE REVIEWS)
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Please Note – This is NOT a sponsored post. I have no affiliation with any of the products used in this recipe.
Favorite Pot Roast Recipe Made in the Crock Pot/Slow Cooker
Ingredients
- 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)
- 1 packet onion soup mix (Lipton or store brand – 1 ounce packet (or make homemade dry onion soup mix)
- 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)
Directions
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-sized bowl, mix soups (canned 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!
Tips
Browning the roast before placing in the crock pot adds wonderful flavor. Also, if you have 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!
Cheers!
Make it Happen
Hi,
Can the same measurements be used for a 2.5lb roast??
Thank you!!
Anonymous
I add can of mushrooms and use can of french onion soup and can of cr of mushroom soup. For those that don't want the mushroom…just use french onion. I did once when I was out of the mushroom soup and didn't want to run to the store. Was awesome.
Jane Greenway
This is always a hit at our house. Only changes are: I add sliced mushrooms and only use Campbell's GOLDEN MUSHROOM soup
Anonymous
Going to make this tomorrow so excited to try it
alexis
This is in the crock pot right now! I followed this recipe exactly about a month ago and it was a hit!This should be everyone's pot roast recipe! So much flavor!
http://www.leximichelleblog.com
Anonymous
Does it need to be thawed out?
Anonymous
What can be used in place of the mushroom?
marysweetlittlebluebird
Urania, here is the link to the Horseradish Cheese Spread – it's a family favorite! I was born eating this spread! https://sweetlittlebluebird.com/2012/11/horseradish-cheese-recipe-grandpa.html
Sunshine Lady
Have you tried with other cheeses? Not a huge Velveeta fan.
Sunshine Lady
Have you tried with other cheeses? Not a huge Velveeta fan.
Anonymous
Can't click on link to spread
Anonymous
I have made this alot and it is delicious!! I usually use a 3 lb chuck roast, 1 can of cream of mushroom soup, 1/2 cup water, 1/2 cup red wine, I also use a packet of brown gravy mix, makes the gravy a little bit thicker. It is so good!!
Mrs. Hall
I made this tonight for dinner and it was delicious!! I added carrots & sweet potatoes which worked well. Thanks for the recipe it's a keeper!
Emily A
I ran out of cream of mushroom soup once but used cream of celery…delicious! This became the go to for my family…
I have also used started using beefy onion dry soup mix, no need to add broth. I've added mushrooms &/or onions…
My husband complains that it never tastes the same way twice…but always good!
Skat
I made this with Campbell's Cream of Onion soup and it was delicious! I highly recommend trying it!
Anonymous
Do they still make golden mushroom soup? That's how my mom made it when I was younger, and even though I don't like mushrooms, I loooved this roast.
Anonymous
I have made this recipe for a least 20 years. I use a 3 lb roast, 1 can of mushroom soup and 1 pkg dried onion soup. I put several whole carrots under the roast in an oblong slow cooker. I do not add water.
jasmine
I’ve been making this for years. I add potatoes and carrots. It is incredible! I do not add water as it makes the gravy too watery and dilutes the flavor of the gravy.
Anonymous
A 5-6 lb. roast is too much for my husband and I. How would the cooking time be adjusted for a 2 lb. roast?
Anonymous
I made this and it was amazing! Lots of flavour. I had it on low all day while I was at work. Made a paste of flour/water and whisked into the sauce on high for the gravy!
Shelly Paige
I'm not a fan of cream of mushroom soup (really not a fan of mushrooms) but sometimes Cream of mushroom soup works perfectly with a recipe. I can't think of any other of Cream of soup to use……so, I'm going use the Mushrooms soup and happy my hubby happy……he loves mushrooms! Thanks for sharing this recipe, Mary!
,
Anonymous
You can use golden mushroom instead. I use golden mushroom and two cans roasted garlic soup. I also baje mine in the oven 350 for 3 1/2 hours. Cover with foil and add 3 soup cans water or more ni need to check
Roast while baking. Just seal well with foil
Anonymous
I always use cream of celery soup. It seams to give it more flavor,but cream of mushroom is good also
Melissa Bo
This sounds delicious! Pinning to try soon!
marysweetlittlebluebird
Hope you make it, Melissa! Thanks for stopping by!
amber438
I added a half cup of merlot. cooking now. will see what happens 🙂
marysweetlittlebluebird
It's going to be so good, Amber!
JANE DOE
I make this with the onion soup, but with a bag of baby carrots and 4-5 quartered little red potatoes. I've always wanted to make it a little thicker, and the mushroom soup will be perfect! Thanks!
Lisa Crosby
Did you cut the potatoes first or did you put them in whole?
Anonymous
I leave mine whole. The potatoes turn out perfect every time! I also use a big white onion also whole. Slice before serving so sweet and tasty! Love this recipe!
Anonymous
Do not add water
Rita Jemeyson
What about cream of celery?
marysweetlittlebluebird
I think cream of celery may work – but this recipe so good with cream of mushroom. If anyone has tried it with cream of celery, I'd love to hear the results.
Diane from Wisconsin
Mary, Thank you for your response! I printed out the recipe and will try it this month. My one and only New Year's Resolution for 2015: cook more for my family! By the way, IF I have red wine? Always have red wine on hand. LOL Thank you! Diane from Wisconsin 🙂
Diane from Wisconsin
Mary, thank you for your response. I printed out the recipe and will try it later this month. My only New Year's resolution for 2015 is to cook more for my family. By the way, IF I have red wine? ALWAYS have red wine available. LOL Thanks again! Diane from Wisconsin 🙂
marysweetlittlebluebird
LOL, me too, Diane, red wine is a staple in my home. I hope you like the recipe! Best wishes!
Anonymous
Could you suggest a cream of soup substitute for the cream of mushroom soup? I have never cared for anything mushroom and would like to make this recipe. Thank you! Diane from Wisconsin
marysweetlittlebluebird
Hi Diane, Hmmm, this recipe is so good with cream of mushroom soup – but if you're not a fan, you won't care for it. Let me see if I can find a good substitute for you, or a recipe that you may like. I'll be back…..
marysweetlittlebluebird
This looks like a good one to try, Diane – No Mushrooms:
http://southernfood.about.com/od/crockpotpotroast/r/bl121c12.htm
If you have red wine, I'd replace some of the water with a 1/4 cup. The juices (gravy) for this recipe will be watery, but there is a simple TIP in the post to thicken it up after the roast is finished cooking.
Anonymous
I'd use cream of chicken in it's place.
Anonymous
I use cream of celery and it's delicious.
Heather @ The Beating Hearth
I think Danni has a great idea there. My menu is planned for this week, but I need something for next!
marysweetlittlebluebird
Yay, Heather! I am making life easy this week. I have two crock pot dinners on the menu that will make 3-4 meals. I'm making the Sweet & Smoky pulled pork tomorrow. Mara actually requested the pot roast for dinner this week and after reading Danni's message, I had to make it!
marysweetlittlebluebird
…and you know I'm smiling ear to ear that you are making the cheese spread for gifts. I know my grandpa is smiling down on you! 🙂
Danni@SiloHillFarm
Looks so yummy Mary and I'm telling you, leftover roast beef sandwiches are the best with your horseradish cheese spread on them! Making some this week again for Christmas gifts! That stuff is the bomb!!
marysweetlittlebluebird
After reading your message about the horseradish cheese spread, Danni – I had to make the roast this week! I have the cheese spread in the fridge and I'll be able to get two dinners from one meal, perfect this busy Christmas week. The roast is in the crock-pot now…can't wait for leftovers to make roast beef sandwiches! Merry Christmas to you, Sam and the family. Hugs to you!
Urania Wynperle
Mary where can I find the recipe for your horseradish cheese spread?
Mary Neumann
https://sweetlittlebluebird.com/horseradish-cheese-recipe-grandpa/