4-Ingredient Slow Cooker Pot Roast
Just 4 ingredients make this tender slow cooker pot roast with potatoes and flavorful gravy.
Ingredients
- 1 lean chuck roast, about 3 pounds
- 1 can, 10 3/4 ounces condensed cream of mushroom soup
- 1 can, 10 3/4 ounces condensed French onion soup
- 2 1/2 pounds small red potatoes, 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.
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