Pot Roast Cream of Mushroom:

This is a classic and wonderful recipe. The only thing missing is the package of french onion soup sprinkled over the top of the roast / soup. It really adds a ton of flavor. Excellent, tried and true, recipe!

While this will never replace my favorite recipes for browning and braising a pot roast in my mother's old cast iron Dutch oven, there can be no doubt that it's the easiest pot roast I've ever made in terms of shopping, prep work, cooking and cleaning up. The result was very tender and quite tasty. I think I would brown the roast first were I ever to make this again. Be sure to remove excess fat ahead of time and degrease the gravy before serving.

I had a chuck roast that I didn't know what to do with, and placed a small onion, couple handfuls of baby carrots, the roast, salt and pepper and the soup in a crock pot. I cooked it on high for 10 hours until it pulled apart. Served it with the soupy gravy over mashed potatoes....mmmmmm. Quick and easy!

I love this dish because it takes no effort and my husband thinks I have been slaving over the stove all day. I have made this dish at least four times now and it is definately a keeper.

Dear Alan, Paulette here from CA and I've made that recipe except the exceptions I made to it are: I take 1 chopped onion and about a pound of baby carrots, About 2 sliced red potatoes Put on the bottom of a medium sized crock pot. Then, on top of the vegetables, put about 3 pounds of chopped chuck roast or rump roast, then Pour over all 1 10 oz. can of reduced fat cream of mushroom soup. You can use 2 cans of the soup depending on how much gravy you want and how many vegetables you used. Cook on medium high on the crock pot for 8 hours. Serve with buttered noodles. This dish is a winner. Paulette Le Pore Motzko