Ingredients
- 4 pounds chuck roast
- 8 ounces baby carrots you can use larger carrots as well, just peel and cube
- 2 pounds Yukon gold potatoes peel and cube into 1 ½ inch pieces
- 1 onion sliced
- 10.5 ounce Cream of Mushroom Soup Campbells
- 1 ounce Lipton Onion Soup Mix 1 packet
- 1 cup water can use beef broth if preferred
Instructions
- Preheat oven to 325°.
- Peel and slice onion.1 onion
- Cube carrots or cut in half lengthwise if using baby carrots.8 ounces baby carrots
- Peel and cube potatoes.2 pounds Yukon gold potatoes
- Layer onion slices on the bottom of a Dutch oven or casserole with lid. Top with carrots and chuck roast. Add cubed potatoes around the roast.4 pounds chuck roast
- Whisk together Lipton soup mix, water, and one can of Cream of mushroom soup. Pour over the top of the roast and vegetables.10.5 ounce Cream of Mushroom Soup, 1 ounce Lipton Onion Soup Mix, 1 cup water
- Cover with lid and bake for 3 hours.
Notes
Slow Cooker Pot Roast Recipe - Crock Pot Pot Roast
Follow all of the steps above placing the ingredients in bottom of the slow cooker. Cover the crock pot and let it work its magic over the next 8-10 hours on low or 5 to 6 hours on high. I prefer the 8-10 hour method because it yields the best pot roast even if it takes a little more cooking time!As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
Nutrition
Serving: 1g | Calories: 542kcal | Carbohydrates: 29g | Protein: 47g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 158mg | Sodium: 622mg | Potassium: 1577mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3942IU | Vitamin C: 24mg | Calcium: 100mg | Iron: 6mg
Servings: 8 servings
Calories: 542kcal
Cost: 25.00