Slow Cooker Pot Roast Recipe

Name: Slow Cooker Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil; 3 12-4 lbs beef roast, boneless; 16 ounces baby carrots; 6 potatoes, cut into chunks; 2 onions, cut into quarters; 2 (1 1/4 ounce) envelopes Lipton Recipe Secrets onion soup mix; 1 ½ cups water; 10 34 ounces cream of mushroom soup; 10 34 ounces cream of chicken soup; 2 stalks celery, diced (including leaves); ⅛ teaspoon worcestershire ground black pepper (to taste) or ⅛ teaspoon black pepper (to taste)

Servings: persons

1 tablespoon oil
3 12-4 lbs beef roast, boneless
16 ounces baby carrots
6 potatoes, cut into chunks
2 onions, cut into quarters
2 (1 1/4 ounce) envelopes Lipton Recipe Secrets onion soup mix
1 ½ cups water
10 34 ounces cream of mushroom soup
10 34 ounces cream of chicken soup
2 stalks celery, diced (including leaves)
⅛ teaspoon worcestershire ground black pepper (to taste) or ⅛ teaspoon black pepper (to taste)

1
In a large skillet, heat oil and brown roast.
2
In slow cooker, arrange vegetables (I added the celery later), top with roast.
3
Combine soup mix with 3/4 cup water and add to slow cooker.
4
Add cream of mushroom and cream of chicken soup with remaining water.
5
Season to taste with pepper or other seasonings as desired.
6
Cook in crockpot on low for 8 to 10 hours or on high 4 to 6 hours.
7
Add celery in the last hour or so of cooking.

898

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon oil, 3 12-4 lbs beef roast, boneless, 16 ounces baby carrots, 6 potatoes, cut into chunks, and more.

Yes, Slow Cooker Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Pot Roast

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