I made that recipe at least fifteen times. What I have found is a tri-tip roast to be the best cut of meat to use. There’s no need to brown the meat, but I recommend that you cut as much fat as you can. One problem I had was that the leftover was still too gravy. I’ve discovered recently that this recipe comes out just as spectacular with one can of soup and half a can of water. Use the regular amount of soup mixed with onions. Cook for 6 hours to achieve the best results. I also have a suggestion regarding the type of slow cooker I use. I tried to make this recipe in a small Nesco first, but it couldn’t keep the roast completely immersed in the soup mixture, I am using a Rival. It is about 5 inches deep and 7 inches wide. It’s the most typical slow cooker there. Last, a word about adding vegetables. I tried to add carrots and potatoes to this recipe, and the gravy wasn’t very flavourful for some reason. I just leave them out.
This Awesome Slow Cooker Pot Roast recipe is ideal in a slow cooker. The combination of the roast with some flavorful vegetables and a couple of on-hand ingredients results in mouthwatering. Mushroom soup cream provides the basis for what becomes a rich and aromatic gravy. Put it together in the morning and simply remove and slice the roast when it is time for dinner, then arrange the sliced roast along with the potatoes and carrots and serve with the delicious gravy!
(2) cans of condensed cream mushroom soup
(1) package of dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
1. Add and mix the cream of mushroom soup, dry onion soup mixture, and water in a slow cooker. Place the slow cooker pot roast and cover with soup mixture.
2. Cook 3 to 4 hours on high heat, or 8 to 9 hours on low heat.
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