“The beef comes out so tender it about melts in your mouth. The carrots, potatoes and beef absorb the soup mixture so well. You may need to add a little water if you want more gravy or another can of soup. Don't like the vegetables that much, make the roast with out them and serve with steamed veggies and mashed potatoes. Awesome with buttermilk honey biscuits.”
READY IN:
8hrs 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (10 3/4 ounce) can condensed cream of mushroom soup
  • 1 (1 ounce) envelope dry onion or 1 (1 ounce) envelope French onion soup
  • 6 small red potatoes
  • 3 cups cut baby carrots
  • 1 boneless bottom round roast

Directions

  1. Mix together soup, soup mix, potatoes, and carrot in at least a 4qt slow cooker.
  2. Add roast and turn to coat.
  3. Cover and cook on Low for 8-9 hours or until beef is tender enough to cut with a fork.

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