Things You'll Need:
- 5 or 6 quart crockpot
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Step 1
Ingredients:
1 can beef broth (10.5 oz)
1 pack dry onion soup mix
2.5-5 lbs of beef chuck roast (trimmed of fat)
2 cans (10.5 oz each) of condensed cream of mushroom soup
1 large onion
4-5 carrots (washed and peeled with vegetable peeler)
Other vegetables if desired -
Step 2
Trim the beef chuck roast of fat and cut into large chunks.
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Step 3
In the crockpot, mix the dry onion soup mix with the beef broth and 1/2 cup of water.
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Step 4
Place the chunks of beef chuck roast into the crock pot so that it sits in the liquid mixture.
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Step 5
Open the cans of condensed cream of mushroom soup and pour it over the meat in the crockpot. Spread it over the meat evenly but do not mix with the onion soup mix and beef broth below (it will mix by itself as the juices cook).
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Step 6
Turn the crockpot onto high heat and let it cook for 4 hours. Afterwards, turn the crockpot to low heat and cook for 3 hours. At this point, the gravy should turn into a light brown gravy color as the juices from the meat mix with the rest of the ingredients.
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Step 7
After 7 hours of cooking (4 hours on high and 3 hours on low in the step above), slice the onion and carrots and any other vegetables that are desired and place them into the crock pot and cover with the soup.
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Step 8
Allow the pot roast to cook on low for 1 more hour (bringing it to a total of 8 hours of cook time) and serve.
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Step 9
You can use the gravy from the pot roast to serve over mashed potatoes as it makes a delicious and thick gravy full of flavor.
