"This roast is made in the slow cooker with the potatoes and carrots. Very easy and delicious." — JAQUE
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1 (3 pound)
bottom round roast
ground black pepper to taste
garlic powder to taste
2 (10.75 ounce) cans
condensed cream of mushroom soup
1 (1 ounce) package
dry onion soup mix
carrots, peeled and sliced into 1 inch pieces
new potatoes, halved
This one is a winner! Browning the meat before putting it in the slowcooker adds a lot of flavor, and it prevents the meat from totally shrivelling up. Also, I mixed the soups in the pan I browned the meat in to get more flavor (and I didn't want to waste the meat juices). Even my super-picky husband gobbled it down!
I gave this only three stars because the meat was a little tough and the veggies were a little under done. I let this cook for 9 hours so I don't know what went wrong. I prefer the recipe on this website titled "Pot Roast in Foil". That was so much better.
Overall tasty! Here are some mods I made. I used sirloin tip roast b/c it was on sale. After I seared the meat, I couldn't let all the yummy bits on the bottom of the pot go to waste, so I deglazed the pan using some red wine and added that to the mix. I also added mushrooms & celery and a 1/2 cup of red wine. I also used 1 can of Roasted Garlic Mushroom soup and 1 can of lower fat regular Mushroom soup. The meat came out so incredibly fork tender! Like with other reviewers, I ended up with lots of juice. Served it over wide egg noodles. One word=HEARTY!
This had a simple, yet very full and delicious flavor. This is a great recipie to use with a lean meat becaue the meat truely is a tender as butter when you're done. The vegetables were delicious too. I added a little bit of water in the beginning because the soup looked to thick, but it watered down the gravy a little. This recipie is perfect the way it is, don't change a thing!
this was by far the easiest and most delicious recipie I've ever made. It took about a half an hour to throw together in the morning, kept it off until I was ready to walk out the door, fliped it to low, and 8 hours later we had a delicious pot roast. I made egg noodles and mashed potatoes to go with it, but the potatoes weren't necesary. between the veggies, noodles and meat, we were to stuffed for the potatoes. I added a few diced mushrooms to the gravy, added red wine to the gravy like someone had suggested, I didn't put potatoes in because I made mashed potatoes, but I added 2 red onions, parsnips and Carrots. This was DELICIOUS and I can't recommend this recipe enough!!!!
Easy and satisfying. I used chuck, skipped the browning (the sauce and long cook time seemed like it would make this unnecessary, and it was), and added fresh mushrooms. The gravy was very soupy, and there was a lot of it, so at the end I took the meat and veggies out, stirred in about 3 or 4 Tbs cornstarch mixed with a little cold water, and that thickened it into a perfect, thick gravy. Which we sopped up with crusty french rolls. This was delicious!
This is my first attempt at a pot roast and I am SO impressed! Here's what I did: I rubbed the roast with garlic powder, used 2 cans of Campbell's cream of mushroom with roasted garlic, one packet of Lipton's beefy onion soup mix, used the stated amount of veggies, and cooked in my crock on high for 5 hours. The end result was outstanding. The veggies were tender crisp, and the roast was tender and delicious. What a gravy this one makes! Thank you thank you thank you!
I had never used a round roast until I made this recipe. It was fantastic. Even better as leftovers. I added 1 tsp. fresh garlic; 1 small can of beef broth and 2 tsp. Emeril's spices for flavor. I did not want a thick gravy and it was perfect. I added 2 onions cut in quarters and 1 bag of mini carrots with about 3 hours left of cooking to avoid the mush factor. The potatoes I put in 1 hour after meat was cooking. I recommend the searing. It made it very flavorable. I cooked it for about 7 hours and it was plenty. It is a great crockpot recipe and a wonderful Sunday night dinner! Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Kathy's Roast and Vegetables
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 112
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