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Ingredients
1 (4 lb) Beef chuck roast
1 (10 1/2 oz) Can cream of bacon soup (or mushroom), do not add water
1 (10 1/2 oz) Can French onion soup, do not add water
1/4 cup cornstarch
2 Pounds red potatoes (or russets), cut into 2" chunks
4 Carrots peeled & cut into 2" chunks
1 Large white onion, diced
Salt & pepper to taste
Instructions
Add 2/3 of the potatoes, onion and carrots to the bottom of the crockpot.
Add the roast on top of the veggies. I do not brown my roast in a skillet, but you can at this point if desired.
Add the remaining vegetables around the pot roast.
Whisk together soups and cornstarch in a medium bowl, pour over roast.
Place the lid on the slow cooker. Cover and cook on LOW for 9 - 10 hours. Do not open the lid during the cooking time.
When the cooking time is done, I like to degrease the top of the gravy before serving. I do this by taking paper towels and laying over the grease. Pull up quickly and just the grease will be on the paper towel.
Shred or slice the pot roast.
Add salt and pepper to the gravy to taste.
Serve the pot roast with the veggies and drizzle grave over top.