On the weekends we like to make dinner in a crock pot. That way we can take care of projects around the house and still have a delicious dinner, with no muss no fuss.  We like to use a chuck roast that is well marbled with fat.  This will make a juicy, tender, melt in your mouth roast. And the whole house smells wonderful as this cooks throughout the day. Although no extra liquid is added, there will be 2-3 cups of juice from the roast.  Be sure to save it to serve as a gravy.  We usually serve the gravy as is, but if you prefer a thicker gravy, it is easily thickened with a flour slurry. It all goes together in just a few steps.

20150913_095705    Start by washing & chopping the potatoes & carrots and they go in the bottom of the crock pot.

20150913_095752

The roast goes on top of the veggies.

20150913_095908

Cover the top of the roast with the golden mushroom soup.

       

20150913_095952

Then sprinkle the onion soup mix over the top. Then cover and cook.

20150913_144819

Cook 1 hour on high then 4-5 hours on low.  The house will smell wonderful as this cooks.

20151101_182300

Let the meat rest for about 20 minutes before slicing it.  Serve with the reserved liquid from the crock pot.

Crock Pot Roast
 
Save Print
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 4-5 pound chuck roast
  • 6 red potatoes
  • 4 carrots
  • 1 can golden mushroom soup
  • 1 envelope instant onion soup mix
Instructions
  1. Wash & quarter the potatoes and place in crock pot.
  2. Wash the carrots thoroughly or peel the carrots and cut into 2 inch chunks, then they go into the crock pot.
  3. Place the chuck roast on top of the veggies.
  4. Cover the top of the roast with the golden mushroom soup.
  5. Sprinkle the onion soup mix over the top.
  6. Cook on High for 1 hour then turn to low and cook 4-5 hours.
  7. Remove the meat & veggies to a platter.
  8. Let meat rest about 20 minutes on a platter before slicing it.
  9. Save the remaining juice in the crockpot to serve over the meat.