Crock Pot Pot Roast with Cream of Mushroom Soup
This easy and delicious Crock Pot pot roast with cream of mushroom soup warms your heart and satisfies your cravings while saving you time in the kitchen.
Ingredients
Main Ingredients
- 3-4 pounds chuck roast A well-marbled cut offers the best flavor and tenderness.
- 1 can (10.5 oz) cream of mushroom soup This adds richness and depth to the dish.
- 1 cup beef broth Consider low-sodium if preferred.
- 1 large onion, diced Sweet yellow onions work beautifully here.
- 3-4 medium carrots, chopped Their natural sweetness balances the savory flavors.
- 3-4 medium potatoes, cubed Use Yukon Gold or red potatoes for their creamy texture.
- 2-3 cloves garlic, minced Fresh garlic adds a touch of savoriness.
- 1 teaspoon thyme Fresh or dried, it elevates the herbal notes in your roast.
- to taste salt and pepper Essential for enhancing all the flavors.
Substitution Suggestions
- gluten-free cream of mushroom soup For those looking for alternatives.
- brisket As a substitute for the chuck roast.
Instructions
Preparation
- Start by prepping your vegetables: chop the carrots, onions, and potatoes, and mince your garlic.
Searing
- In a skillet over medium heat, sear your chuck roast on all sides for about 3-4 minutes per side until browned.
Layering
- Place the diced onions, carrots, and potatoes at the bottom of your Crock Pot.
- Add the seared roast on top of the vegetables.
Making the Sauce
- In a bowl, mix the cream of mushroom soup, beef broth, minced garlic, thyme, salt, and pepper.
- Pour this mixture over the roast, ensuring it’s well-coated.
Cooking
- Cover your Crock Pot and cook on low for 8 hours or high for 4 hours.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Let the roast cool completely before refrigerating.