- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 c. beef broth
- 2 - 4oz. cans mushrooms
- flour
- olive oil
- salt, pepper & garlic powder to taste
- 4-5 lb. round roast / pot roast
Once you fix the Yummiest Pot Roast your family is going to love you! It is by far the best Roast I have ever made, you will see what I mean when you make this too!
1. Heat olive oil in skillet.
2. Rub roast with salt, pepper, and garlic powder to season.
3. Next, rub roast with flour – this will help thicken the gravy in the crock pot as it cooks.
4. Brown the roast on all sides in the heated skillet.
5. While roast is browning place the remaining ingredients in the crock pot.
6. Transfer browned roast to the crock pot and spoon sauce on top of meat.
7. Cover. Cook on LOW for 4 hours then increase time to HIGH for 2-3 hours or until meat is tender.
8. Serve with mashed potatoes or your favorite vegetables.
Note: If you would like to add vegetables to your roast wait until the last 3 hours of cooking. Some good options are carrots, potatoes, onions, or fresh greenbeans. Yummy!!!
Happy Crocking!
For over 400 more recipes, click here to get our eBook!
Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
can you skip the browning of the roast step?
The browning step seals in the flavor and prevents the roast from becoming ‘chewie’. If you skip it, the roast will taste more like a boiled roast and Julia will turn over in her grave.
Just got this started. I had to change a few things just because I didn’t want to run to the store. I used fresh mushroom and cream of celery instead of cream of Mushroom. I hope it still turns out. This will be the first time I’ve browned the roast ahead
Hi Amy! You will love the flavor since you browned the roast, as it really does give all recipes better flavor when the meat is browned. Let us know how it turns out with your few modifications. That is what is so great about cooking, as you can change things so easily. Happy Crocking!
I always brown my roast before I put them in the crock pot. You are right, it does seal in the flavor and take that “boiled taste” out! This sounds like a great recipe, can’t wait to try it out!
Due to allergies, we are going to switch the cream of mushroom and do cream of onion. And no pepper (allergies again). Will let ya know how it turned out!
I just made a roast similar to this last night and it came out a little dry and chewy.
Any remedies to this? My first pot roast and I thought the crock pot was fool proof. Was embarrassed when I served it to my friend. I trusted the meat guy at the store. Anything I should be looking for in meat selection?
Hello Crissy, I am not sure why your roast was dry, as you say it was similar to the Yummiest Pot Roast, but without knowing exactly what your recipe was, I am not sure what made it different. I have found that you can buy meats that are not so expensive and they are very tender and moist. The key is to make sure the meats are cooking in their on juices… If you feel it doesn’t have enough juice, you can always add beef or chicken broth (depending on what you are cooking) to add to the juices. If you will follow one of our getcrocked.com recipes, please let us know how it turns out. Also every crock pot cooks differently, so this may be another thing to watch. Happy Crocking Crissy!
I am making this tonight! My pot roasts always came out dry in previous attempts to make them. I usually boiled them on top of the stove or baked them in the oven, using brown gravy and a little water and spices. Ive seen several recipes that used cream of mushroom soup and i thought “eww” (i don’t like mushrooms) but decided why not give your recipe a try. I hope it becomes the “yummiest pot roast” i have ever made
def. the yummiest pot roast i have ever made. thanks for the recipe
what kind of gravy like canned beef gravy or n e other ideas ?
Hi Amanda, the gravy is the combination of the onion soup mix, and the cream of mushroom soup. As the roast cooks the flour on the roast will help the mixture thicken. This recipe is very YUMMY!
I have 2 question about this recipe! Can you cook it on low the entire time but increase the time to 8-10 hrs, or do you have to turn it on high after the 4 hours on low ?? And,when I brown the roast, how long should I keep it in the skillet?? (I’ve never browned something before putting it in the crockpot, BUT I think it’s a fantastic idea) Thank you in advance for your time and I am really looking forward to cooking this for my boyfriend this SATURDAY..YUMMO!!
Hi Brady! As a rule of thumb if a recipe calls for you to cook on High for 2-3 hours, you can cook on Low for double the time such as additionally cook the roast for 4-6 hours on Low for the full time. But you should check on the roast when it has cooked on Low for a total of about 8 hours, as sometimes depending on the crock it will be fully cooked by that time especially if you don’t lift the lid on the crock until after the 8 hours of cooking. Also, as soon as the roast is browned transfer to the crock, and follow the directions with the ingredients. Hope this helps, and Happy Crocking Brady!
Thank you for writing me back so quickly on here! I just recently “liked” your website on facebook! LOVE THIS SITE
Thanks again!!!
I am trying this today! However, i do not have the cans of mushrooms. Do i need to substitute for something else?
Cant wait to try it.
If you don’t have the canned mushrooms you can sub 2 cups of chopped fresh mushrooms (1 cup fresh mushrooms for each 4 oz. of canned mushrooms) You can also just omit the mushrooms if you don’t have them. Happy Crocking!
I’m just about to make this for supper tonight but I don’t have any broth on hand
Can I use water instead?
Sarah you can use water, but you will not get the flavor that you would if you used broth! Do you have bouillion cubes? You can dilute them in the water and get the same flavor! Happy Crocking!
This was fantastic I made yesterday…I used a 2 lb roast, 2 cans of broth, 2 cans of soup, 2 cans of mushrooms and did use the whole packet of soup. Cooked on high for 6 hours. Thickened it up a bit at the end with cornstarch/water. Think it was b/c my roast was smaller tahn called for & I still used full amounts on the soup & probably more broth than called for. GREAT recipe and I will make again! Great gravy too!
I have made this twice now, it is indeed the yummiest pot roast I have ever made. The gravy it makes is fantastic and pairs perfect with a heaping spoonful of garlic mashed potatoes. The meat just falls apart. This is a new family and friends favorite. I did it exactly as the recipe specified.