Chuck Roast 2

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Cook Time 8 hrs
Temp Low

The best ever, my hubby and kids love it. So easy to make. Sometimes I will leave the potatoes out and make mashed potatoes. The gravy this makes is wonderful. Enjoy!

Ingredients

  • 3 Pounds Chuck roast
  • 2 Cans Low sodium cream of mushroom soup
  • 1 Package French onion soup mix
  • 2 Packages Baby carrots
  • 3-4 Potatoes, quartered

Directions

  1. Step One

    Mix the 2 cans of soup with the French onion soup mix.

  2. Step Two

    Put potatoes and carrots in bottom of slow cooker.

  3. Step Three

    Pit chuck roast on top and pour the soup mixture on top.

  4. Step Four

    Cook on low heat for 8 hours or high for 6 hours.

Crockin' Reviews Add Review
  1. Jennifer

    This is our favorite way to make it too! I can get away with throwing in a little bit of Texas Pete, and when it’s just hubby and me eating, I can get away with a *lot* of Texas Pete! Oh-my-goodness! It’s so good!

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  2. Molly

    This one is a keeper! My kids usually do not eat roast, and while they are still not sold on the veggies, they all ate the meat with no complaints. I made a few minor changes the first time around – used venison roast, only one can of cream of mushroom soup (I wanted more onion flavor and less of the mushroom) and a small amount of water. Turned out great!! Am going to try the leftover meat in a stroganoff sauce over noodles too! TY!

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