Creamy Slow Cooker Pot Roast
Fork-tender pot roast made in a slow cooker alongside potatoes, carrots, and onions served with a creamy gravy.
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Servings8 servings
Ingredients
- 3 to 4 lb beef roast
- 6 to 8 red potatoes, cubed (about 2 to 3 cups worth)
- 2 to 3 whole carrots, cubed (or 1 lb bag baby carrots; about 2 cups worth)
- ½ white onion, chopped
- 2 cans cream of mushroom soup
- 1 packet onion soup mix
- 1 soup can of water
Instructions
- Start by preparing your vegetables. Wash and cut up the potatoes and carrots into large 2-inch-sized chunks. There is no need to peel unless you prefer them that way. Coarsely chop up the onion into 1-inch-sized pieces.
- Place half of the vegetables into the bottom of the crockpot. Place the beef on top. Add the remaining vegetables to the top, making sure you can still easily close the lid.
- In a medium-sized bowl, whisk together the two cans of soup, the onion soup mix, and one can of water until it is smooth and creamy. Pour this over the top of the roast and vegetables.
- Cover and cook on low for 8 to 10 hours or on high for 4 to 6. (Avoid cooking on high if you can because it can dry out the meat. Low and slow is the key to this pot roast!)
- The roast will be fork-tender when it is fully cooked though. Remove the meat and place on a serving platter or rimmed plate. Place the cooked veggies in another rimmed plate or bowl. Whisk the "gravy" that is left in the slow cooker and pour over the meat and veggies to keep them moist. Serve the beef either sliced or shredded alongside the vegetables. Enjoy!
