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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
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 ¼ cups water
- 1 (1 ounce) package dry onion soup mix
- 5 ½ pounds pot roast
- 2 potatoes, cut into cubes
- 2 carrots, sliced and halved
- 1 yellow squash, sliced
- 1 zucchini, halved lengthwise and sliced
Directions
Step 1
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.
Step 2
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 402 | |
| % Daily Value * | |
| Total Fat13g | 17% |
| Saturated Fat5g | 23% |
| Cholesterol140mg | 47% |
| Sodium480mg | 21% |
| Total Carbohydrate10g | 4% |
| Dietary Fiber1g | 5% |
| Total Sugars1g | |
| Protein57g | |
| Vitamin C8mg | 42% |
| Calcium25mg | 2% |
| Iron6mg | 33% |
| Potassium724mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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