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Simple Cream Soup Roast

Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 to 4 pounds beef chuck roast
  • 2 cans 10.5 oz each cream of mushroom soup
  • 1 packet 1 oz dry onion soup mix
  • 1 cup beef broth
  • 4 large carrots peeled and cut into chunks
  • 1 pound baby potatoes halved
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

Method
 

  1. Heat vegetable oil in a large skillet over medium-high heat and sear the roast on all sides until browned, about 3-4 minutes per side.
  2. Place the seared roast in the slow cooker and arrange carrots and potatoes around it.
  3. In a bowl, whisk together cream of mushroom soup, onion soup mix, beef broth, black pepper, and garlic powder until well combined.
  4. Pour the soup mixture over the roast and vegetables, making sure everything is coated.
  5. Cover and cook on low for 8 hours or high for 4-5 hours until the beef is fork-tender.
  6. Remove roast and let rest for 10 minutes before slicing, then serve with vegetables and gravy from the slow cooker.