4-Ingredient Slow Cooker Pot Roast
Just 4 ingredients make this tender slow cooker pot roast with potatoes and flavorful gravy.
Ingredients
- 3 pounds chuck roast
- 1 10.5-ounce can cream of mushroom soup
- 1 10.5-ounce can French onion soup
- 2 1/2 pounds red potatoes, small, scrubbed and peeled, halved
- 1/2 teaspoon freshly ground black pepper
- Kosher salt as needed
Instructions
- Add the beef and potatoes. Place the beef pot roast in the slow cooker and top with the halved potatoes.
- Add the soup. In a bowl, combine the two cans of soup. Whisk to blend and pour over the beef roast and potatoes.
- Slow cook. Cover and cook on low for 7 to 9 hours or until the roast is tender.
- Reduce the liquids. Pour the juices into a saucepan and bring to a boil. Boil for about 4 to 5 minutes, until the liquid is slightly reduced and the flavors have concentrated. Taste for seasoning.
- Optional thickening. To thicken more, combine 1 1/2 tablespoons of flour with about 2 tablespoons of cold water; stir until smooth. Add to the reduced liquids and cook on high until thickened.
Nutrition
Calories: 873kcalCarbohydrates: 50gProtein: 71gFat: 44gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 235mgSodium: 865mgPotassium: 2420mgFiber: 5gSugar: 4gVitamin A: 64IUVitamin C: 24mgCalcium: 86mgIron: 9mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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