Description
A tender and flavorful slow cooker pot roast made with beef chuck roast, slow-cooked to perfection in a creamy mushroom sauce using cream of mushroom soup. Perfect for an easy, comforting meal.
Ingredients
3 pounds beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 medium onion, sliced
3 cloves garlic, minced
1 can (10.5 ounces) cream of mushroom soup
1 cup beef broth
2 teaspoons Worcestershire sauce
4 medium carrots, peeled and cut into 2-inch pieces
3 medium potatoes, peeled and cut into chunks
2 stalks celery, cut into 2-inch pieces
1 teaspoon dried thyme
1 teaspoon dried rosemary
Instructions
Season the beef chuck roast evenly with salt and black pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 4-5 minutes on each side until browned. Remove from heat.
Place the sliced onion and minced garlic in the bottom of the slow cooker.
Put the seared roast on top of the onions and garlic in the slow cooker.
In a medium bowl, mix together the cream of mushroom soup, beef broth, and Worcestershire sauce until smooth.
Pour the soup mixture over the roast in the slow cooker.
Add the carrots, potatoes, celery, dried thyme, and dried rosemary around the roast.
Cover the slow cooker and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Once cooked, remove the roast and vegetables from the slow cooker. Let the roast rest for 5 minutes before slicing.
Stir the sauce in the slow cooker to combine and serve it over the sliced roast and vegetables.
- Prep Time: 15 minutes
- Cook Time: 8 hours