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Slow Cooker Roast

Slow Cooker Roast

  • Prep

    15 m
  • Cook

    8 h 10 m
  • Ready In

    8 h 25 m
MierGen

MierGen

A wonderful roast beef slow cooker recipe that makes it own delicious gravy while the beef and veggies are cooking. Try also with dry onion-and-mushroom soup mix in place of the onion for added flavor. Feel free to change the vegetables to make the dish to the liking of you and your family. You can add sliced mushrooms, sliced sweet onion or pearl onions, whatever strikes your fancy. I found a good ratio is 3 cubed potatoes and about 2 handfuls of additional vegetables.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 599 kcal
  • 30%
  • Fat:
  • 33.2 g
  • 51%
  • Carbs:
  • 43.1g
  • 14%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 1215 mg
  • 49%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a skillet over medium-high heat. Sear roast in hot oil until browned completely, about 2 minutes per side.
  2. Spread potatoes into the bottom of the slow cooker. Layer baby carrots atop the potatoes and green beans atop the carrots. Place the roast atop the layers of vegetables.
  3. Mix cream of mushroom soup, water, and dry onion soup mix together in a bowl; pour over the roast and vegetables.
  4. Cook on Low 8 to 10 hours.
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11/18/2013

Instead of using cr. of mushroom soup use Golden Mushroom soup and instead of water use a soup can full of ginger ale and you are REALLY gonna like it!

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