Cooking Time:
6-8 hoursServings:
10
Ingredients
2 (10.75 ounce) cans condensed cream of mushroom soup1 oz. package dry onion soup mix
1 1/4 c. beef broth
2 - 4 oz. 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!
- Heat olive oil in skillet.
- Rub roast with salt, pepper, and garlic powder to season.
- Next, rub roast with flour – this will help thicken the gravy in the crock pot as it cooks.
- Brown the roast on all sides in the heated skillet.
- While roast is browning place the remaining ingredients in the slow cooker.
- Transfer browned roast to the crock pot and spoon sauce on top of meat.
- Cover. Cook on Low for 4 hours then increase time to HIGH for 2-3 hours or until meat is tender.
- 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!
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Love,
Crock Pot Girl
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… Read more »
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… Read more »
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.
I really want to try this but my kids really like some potatoes and carrots with their roast. What do you think about adding peeled/diced veggies?
Absolutely, and I also add potatoes and carrots to mine. Happy Crocking!
how many people does this serve I have 7 people in my family
Hi Donna! It serves 10, you will find the serving sizes in the upper right hand corner. Happy Crocking!
Fantastic pot roast and very easy to make. I used fresh mushrooms and a 2.5 lb roast and followed the recipe exactly. Thank you for the great recipe!
Kelly thank you so much for your feed back! This is one of my favorite recipes… Happy Crocking!
Can you use 1 can of cream of mushroom soup instead of 2? My roast is 3 lbs….
Yes Grace that will be fine. Thanks for the question and Happy Crocking!
Hello I am currently making this roast I didn’t add the dry onion will it still be good? Could I use something else? Didnt want to run to the store.
Krystal, it adds flavor, so if you have dried onions, you could add them to the recipe. Hope this helps!
I added a cup of red wine and used a bottom round roast. It was the most delicious roast I’ve ever made with this recipe! Served to company and they loved it!
Thanks for sharing Sheltie!
Can I use a chuck roast?
You sure can Debbie! 🙂 Happy Crocking!
I have a dumb question in regards to what type of roast to buy. Is it a pork roast or a beef roast? I have never done this before and when I went to the store I was clueless. Any guidance would be great! Thank you!
Brook this recipe is a beef roast, but you can also do a pork roast if you would like! Enjoy and Happy Crocking!
I’ve been making post roast for years and also found out how important it is to brown your roast really good before the crock pot stage. I also like to use Lipton’s onion soup mix instead of the mushroom soup. I just like the hearty taste of mix especially good if you have no broth on hand. It also makes really good gravy because all you need to do is thicken it with a little corn starch.
I have always browned my roasts before cooking in the crockpot. The whole idea of the browning is that you are searing it and locking in the flavor and juices.
I have celiac disease and can not have gluten. Can I use corn starch on my roast before browning? Or skip the flour/cornstarch rub all together and brown the meat without it?
Hello, you certainly can make this roast anyway that is best for you. Please make all the recipes that fit your needs, and make changes that are necessary. Happy Crocking!
For you use a smaller roast beef do you need to adjust the cooking time?
The key to crocking is to crock when the slow cooker is 1/2 to 2/3 full. Therefore, if you have a smaller slow cooker, and it is 1/2 to 2/3 full, the crocking time would remain the same, if not, you would crock it for a less time, and I would use a meat thermometer to make sure it is done. Hope this helps, and Happy Crocking!
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