365 Days of Slow Cooking: Day 29: Pot Roast with Creamy Mushroom Sauce

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Tuesday, February 24, 2009

Day 29: Pot Roast with Creamy Mushroom Sauce

2-2 1/2 lb boneless beef chuck roast
1 envelope dry onion soup mix
1-10 3/4 oz can condensed cream of mushroom soup

1. Place roast in slow cooker. Sprinkle with soup mix. Top with mushroom soup.
2. Cover. Cook on high for 1 hour and then on low for 8 hours or until meat is tender.
3. Slice and serve with mashed potatoes.

Review:
This really tasted good to me. I added a can of mushrooms, because I'm such a fan of them. I also only used half of the dry soup mix as to avoid too much saltiness like in the beef and mushrooms recipe. I used the extra sauce for gravy and it was perfect. Loved this recipe! 4 stars.

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4 comments:

  1. I love this, you take the "what's for dinner?" out of my day!

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  2. Seriously so yummy and super easy. My sisters boyfriend is a professional chef and loved this. Cracks me up because it was that simple. Plan on making it again really soon.

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  3. Anonymous15/2/10 20:37

    Hi, I'm a little confused about this recipe. How much cream of mushroom soup am I supposed to use? It says 10 3/4 cans. Is that a mistake?That seems like a lot.

    ip-m@hotmail.com

    ReplyDelete
  4. sorry, it's supposed to be 10 3/4 oz can...so just one can.

    ReplyDelete