This simple pot roast makes its own gravy in the slow cooker. As a single parent to girls, I am always trying to get the food groups into my abbreviated meals. I threw in potatoes, carrots, yellow squash, and zucchini to add to the original base recipe. They love stew, so this leads them in that direction, but is still a roast. It was a hit. I hope you enjoy it!
Ingredients
- condensed cream of mushroom soup: 2 cans (10.75 ounce cans)
- ¼ cups water: 1 piece
- dry onion soup mix: 1 pack (1 ounce pack)
- ½ pounds pot roast: 5 piece
- potatoes: 2 piece (cut into cubes)
- carrots, sliced and: 2 piece (halved)
- yellow squash: 1 piece (sliced)
- zucchini, halved lengthwise and: 1 piece (sliced)
Metric Conversion
Stages of cooking
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Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.
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Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.
