Diana Rattray is definitely an enthusiastic home prepare and foodie with a love for Southern cooking and Southern food history. Find out more
Updated August 23, 2016.
This straightforward, popular slow oven pot roast is made from only 5 ingredients as well as the water! Make use of a good lean beef chuck roast within this recipe, or locate a cut of beef with "pot roast" around the label.
Onion soup flavors the beef perfectly. Just put all things in the slow cooker, place it, and end up forgetting it!
Ingredients
- one beef pot roast of your liking- about four to five pounds
- baby carrots, optional
- 1 1/2 to two pounds new taters, decline in 2-inch chunks, optional
- 2 cans (10 3/4 ounces each) condensed cream of mushroom soup
- 1 envelope (about 1 ounce) Lipton Onion Soup Mix
- 1 1/2 cups water
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Preparation
Place beef pot roast within the slow cooker. Add carrots and new taters, if using.
Combine the condensed soups, onion soup mix, and water pour within the pot roast and vegetables, if using.
Prepare on low eight to ten hrs or until tender. Or prepare on HIGH for around three or four hrs.
If preferred, thicken the gravy about two tablespoons of flour or corn starch that has been combined with cold water.
* Cuts of meat for pot roasts are frequently labeled through the grocer, but when not, select a lean chuck roast, blade roast, 7-bone, rump roast, bottom round, or shoulder roast.
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Tip. Due to condensation, the juices are frequently watered lower through the finish from the cooking. Once the roast is completed, ensure that it stays warm and pour juices right into a medium saucepan. Bring the juices to some boil and simmer quickly until reduced and concentrated, about eight to ten minutes.
To thicken, combine 2 teaspoons of corn starch or about 1 tablespoon of flour having a couple of tablespoons cold water. Mix until smooth and stir in to the simmering juices. Serve the sauce using the sliced pot roast.
