Ingredients

The following ingredients have 4 Servings
  • 4 lbs. Beef Chuck roast
  • 10.5 ounce can Campbell's cream of mushroom soup (or bacon) (do not add water)
  • 10.5 ounce can Campbell's French onion soup (do not add water)
  • 1/4 cup cornstarch
  • 2 pounds red potatoes (or russets) (cut into 2 inch chunks)
  • 4 carrots (peeled and cut into 2 inch chunks (or 1 pound baby carrots))
  • 1 large white onion (diced)
  • salt and pepper to taste

Instruction

  • Add 2/3 of the vegetables to the bottom of the slow cooker (the potatoes, onions and carrots).
  • Add the roast on top of those 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. This can be done on high for 6 hours on high but I recommend low and slow.
  • 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 over the gravy. Enjoy!