Description
This simple pot roast makes its own gravy in the slow cooker. As a single parent to girls, I am always trying to get the food groups into my abbreviated meals. I threw in potatoes, carrots, yellow squash, and zucchini to add to the original base recipe. They love stew, so this leads them in that direction, but is still a roast. It was a hit. I hope you enjoy it!
Ingredients
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 ¼ cups water
- 1 (1 ounce) package dry onion soup mix
- 5 ½ pounds pot roast
- 2 potatoes, cut into cubes
- 2 carrots, sliced and halved
- 1 yellow squash, sliced
- 1 zucchini, halved lengthwise and sliced
Instructions
- Stir cream of mushroom soup
- water
- and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes
- carrots
- yellow squash
- and zucchini.
- Cook on High until the beef is cooked through
- 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Servings: 16