Crock Pot Pot Roast with Cream of Mushroom Soup
User Reviews
5
Crock Pot Pot Roast with Cream of Mushroom Soup
Description
The pot roast begins by seasoning and browning the beef chuck roast in vegetable oil to build flavor through caramelization. The pan drippings are deglazed with water and combined with condensed cream of mushroom soup, brown sugar, apple cider vinegar, and onion soup mix to create a rich, slightly tangy sauce that enhances the meat and vegetables.
The roast and sauce are transferred to a slow cooker, layered with baby potatoes, carrots, sliced onions, minced garlic, and fresh rosemary and thyme sprigs. Cooking on low for 8-10 hours or high for 4-5 hours tenderizes the meat until it easily shreds with forks. The vegetables become soft and flavorful from the slow cooking liquid.
After cooking, herb stems are discarded and the beef is shredded. The drippings form a sauce, though thin, which can be thickened with a butter and flour roux if desired. The tender shredded beef serves well in sandwiches or with sides, and the leftovers freeze well for various dishes.
Key tips include ensuring the meat is thoroughly cooked for tenderness, avoiding overcooking for dryness, and using the low setting when time permits for best results. The searing step adds important flavor and helps retain juices.
Ingredients
- 1 (3 lb.) beef chuck roast boneless
- kosher salt to taste
- ground black pepper to taste
- 2 tablespoons vegetable oil
- 1 cup water
- 1 (10.5 ounce) condensed cream of mushroom soup from can
- 2 tablespoon brown sugar
- 2 tablespoons apple cider vinegar
- 1 (1 ounce) dry onion soup seasoning mix envelope
- 24 ounces gold potato baby size
- 4 carrot peeled and cut into 2-inch pieces, large
- 1 onion thinly sliced, small
- 4 garlic minced or pressed, cloves
- 2 rosemary sprigs, fresh
- 2 thyme sprigs, fresh
- fresh parsley optional garnish, chopped
Instructions
- Pat beef dry and season with a little bit of kosher salt and black pepper on all sides.
- Heat oil in a large pot or Dutch oven over medium-high heat. Place beef in the pot and sear for about 5-7 minutes on each side, or until browned all over. Transfer beef to the slow cooker. Note: if you slow cooker has a browning/searing function, you do this directly in the slow cooker.
- Pour the water into the Dutch oven; turn the heat down to medium. Using a wooden spoon, scrape up any browned bits from the bottom of the pot. These bits add a lot of flavor to the pot roast! Remove from the heat. Whisk in the cream of mushroom soup, brown sugar, vinegar, and onion soup mix. Pour this mixture over the beef in the slow cooker.
- Arrange the potatoes, carrots, onion, garlic, rosemary, and thyme on top of and around the roast. Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
- Discard the herb stems. Shred the beef with two forks (it should practically fall apart when it’s done). Discard any big fatty pieces. Stir the shredded beef into the juices in the pot with the vegetables. Serve, and garnish with chopped fresh parsley.
Notes
- Sear the roast before slow cooking to develop a browned crust and enhance flavor.
- The cooking liquid drippings are thin; make a gravy by whisking butter and flour into the strained juices and cooking until thickened.
- Use the low slow cooker setting for the most tender meat, but the high setting works for faster cooking.
- Undercooking causes toughness, and overcooking can dry out the pot roast; adjust time accordingly.
- Leftovers freeze well and can be repurposed in sandwiches, salads, tacos, baked potatoes, quesadillas, or pizza toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 624 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 624kcal | 31% |
| Carbohydrates | 38g | 13% |
| Protein | 48g | 96% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 2g | 100% |
| Cholesterol | 158mg | 53% |
| Sodium | 767mg | 32% |
| Potassium | 1765mg | 38% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 6843IU | 137% |
| Vitamin C | 28mg | 31% |
| Calcium | 128mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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