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Tuesday, April 20, 2010

Jennifer's Week Sixteen Recipe - Awesome Slow Cooker Pot Roast

So, Chad and I have been together for 9 years. One of Chad's favorite foods is pot roast. I had never made a pot roast before... until today. I know, what kind of wife am I?! I figured it can't be too hard, but I wanted to do research (quiet, Chris) to make sure the roast didn't dry out. What should I use as a liquid in the slow cooker? So I found this recipe on the ever-handy I used it as a guideline and finally made a pot roast!

Awesome Slow Cooker Pot Roast


  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 (1 ounce) package dry onion soup mix
  • 1 1/4 cups water (I used beef stock)
  • 5 1/2 pounds pot roast (I used a 4 pound chuck roast and that was plenty big!)


  1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
  2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
I seasoned the roast with kosher salt, pepper and rosemary. I then seared it with a bit of olive oil before putting it in the crock pot. After letting it cook for 2 hours on high, I added some onion, baby red potatoes and carrots and turned it down to low for about 4-5 hours.

Would I make it again? Well, Chad has demanded a repeat performance next week.


  1. You know you want to join us!

  2. Research is great! Also, if you want an awesome recipe for mouthwatering ribs in the crockpot, let me know - I'll send you my mom's.