Deliciously Savvy’s Pot Roast Recipe for The Slow Cooker! DELICIOUS!
Slow Cooker Pot Roast Recipe That Is PERFECT Every Time! Seriously! It turns out delicious and I have serious picky eaters in my house and this is their fave!
I am making this right now and the smell of all of the delicious things going on in that Slow Cooker is killing me! I know it is Labor Day but I love fall and could NOT get this recipe out of my head the last few days…. so we are having this tonight and I wanted to share! Can we say Yummmmm????
Number of servings: 12 at least (It is awesome leftover too!)
1 – 4 or 5 lb roast
1 Bag of White Potatoes (or red skinned)
1 Bag of Carrots (I use the baby carrots)
2 Onions quartered
4 cans Cream Of Mushroom Soup
1/3 of a jar of Wyler’s Beef Bouillon (granules)
salt and pepper to taste & to season roast when browning
First, put a little olive oil in a skillet and brown all sides of the roast… making sure to season it with a little salt and pepper first. Pull the roast and set in your slow cooker (I have a LARGE slowcooker so downsize the size of your roast if needed ~ mine works with up to a 5 lb roast)
Next…. quarter your potatoes after you have peeled them and add to the top of the roast basically filling one side and then on the other side….. add the carrots. Toss quartered onions on top of that. It will be pretty full…. I just kind of push it all down as much around the sides of the roast etc…
Now…. in a mixing bowl, dump the 4 cans of cream of mushroom soup in and then add a 1/3 of the Wyler’s Beef Bouillon Granules in and stir well. Just spread this mixture all over the top of the veggies and roast, close the lid, and set on low for 6 to 8 hours. I start early in the morning… and let it cook all day. It literally falls apart and the soup and veggies create a fabulous gravy! It is a one pot meal.. veggies, gravy and roast included. I always do it large so we have leftovers because it is just as good as the first batch! Enjoy 🙂