Easy Slow Cooker Mushroom Pot Roast

 

 

 

 Full disclosure, I’m not really sure of where I found this recipe. There are similar versions of it bouncing around the interwebs with just a slight variation here or there. Some add wine, some add potatoes or carrots, etc.
 With mine, since I was going in a decidedly mushroom direction, I added a jar of my home canned mushrooms. I was originally gonna serve it with mashed potatoes, but I decided to just go with some roasted carrots, potatoes, asparagus, and some pickled beets (which I LOVE). There’s really no wrong way to do it, and it couldn’t be easier to do. If you can open a can of soup, you can make this recipe. It’s that easy!! And if you don’t own a slow cooker, this is the perfect reason to buy one! Your family will love you for it!!!

 

 

 

 

1 4-5 lb chuck roast

1 envelope Lipton onion soup mix

2 (10 oz) cans cream of mushroom soup

 

optional:

1 lb baby carrots

1 lb baby potatoes, halved

canned mushrooms, as much as you like

splash of red wine

Spray inside of your slow cooker with cooking spray. Place the pot roast in the slow cooker. Add remaining ingredients. Cover. Cook on low for 9-10 hours or on high for 4-5 hours. That's all there is to it!

Tips:

To make a thicker gravy, remove the cover for the last hour of cooking. 

Instead of adding potatoes to the crock, serve your roast over a pile of mashed potatoes. YUM.