EASY SLOW COOKER POT ROAST

This recipe has been on my website since the beginning of time. It was time to FINALLY make it readable and make a video for it. I’ve been making this recipe for years and tweaked it to perfection.

RECIPE:

INGREDIENTS:
4 lbs. Beef Chuck roast
10.5 ounce can Campbell’s cream of bacon soup (or mushroom) do not add water
10.5 ounce can Campbell’s French onion soup do not add water
¼ cup cornstarch
2 pounds red potatoes (or russets) cut into 2 inch chunks
4 carrots, peeled and cut into 2 inch chunks
1 large white onion diced
salt and pepper to taste

SLOW COOKER SIZE:
6-quart or larger

INSTRUCTIONS:
Add 2/3 of the vegetables to the bottom of the slow cooker (the potatoes, onions and carrots).
Add the roast on top of those veggies. I do not brown my roast in a skillet, but you can at this point if desired.
Add the remaining vegetables around the pot roast.
Whisk together soups and cornstarch in a medium bowl, pour over roast.
Place the lid on the slow cooker. Cover and cook on LOW for 9-10 hours. Do not open the lid during the cooking time. This can be done on high for 6 hours on high but I recommend low and slow.
When the cooking time is done, I like to degrease the top of the gravy before serving. I do this by taking paper towels and laying over the grease. Pull up quickly and just the grease will be on the paper towel.
Shred or slice the pot roast.
Add salt and pepper to the gravy to taste.
Serve the pot roast with the veggies and drizzle over the gravy. Enjoy!

PRINTABLE RECIPE AND NUTRITIONAL INFO: https://www.themagicalslowcooker.com/slow-cooker-pot-roast/

PIN FOR LATER: https://www.pinterest.com/pin/322992604525639938/

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