Tried and True Slow Cooker Pot Roast
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Tried and True Slow Cooker Pot Roast will hopefully become a favorite in your family as well.
I have been making this same slow cooker pot roast for over 20 years now (dang, just saying that makes me feel old).
It has been a favorite in my family for years.
And still requested by my adult kids when they come to visit.
I guess the secret is out now on how easy it is to make 😉
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How to Make Tried and True Slow Cooker Pot Roast
It starts by chopping two onions, two large carrots, and some baby portabella mushrooms.
Place the 2 to 3 pound roast (beef or venison) in a crock pot.
Surround it with the veggies and sprinkle with kosher salt and pepper.
In a bowl, whisk together a can of mushroom soup, red wine, garlic paste, worcestershire sauce, and a packet of onion soup mix.
Pour this mixture over top of the roast and veggies.
Then turn the crock pot on low for 6 to 8 hours.
Shred the Tried and True Slow Cooker Pot Roast with two forks in the crock pot before serving.
True story…I made this on an evening that I knew I would be home late. I was at my school’s Trunk or Treat passing out candy to my students.
So, when I got home I started shredding away still dressed in my Incredibles costume.
I’m sure I looked ridiculous plating dinner, also taking pictures, dressed as Elastigirl 🙂
See…
I have made this recipe with chopped potatoes, but my family and I all much prefer serving this roast over top of mashed potatoes…Bob Evans mashed potatoes to be exact.
They are just as delicious as homemade 🙂
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If you like Tried and True Slow Cooker Pot Roast, you might also like…
Crock Pot Chicken Cordon Bleu
French Onion Chicken
Chicken Enchilada Soup
Traeger Smoked Pot Roast
Slow Cooker Chicken and Dumplings
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Best Slow Cooker Comfort Foods
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Tried and True Slow Cooker Pot Roast
My family's favorite pot roast that they've loved for years!
Ingredients
- 2-3 pound beef or venison roast
- 2 yellow onions cut into large chunks
- 2 large carrots cut into slices
- 8 oz whole baby portabella mushrooms
- kosher salt, pepper
- 1 10.5 oz can cream of mushroom soup
- 1 2 oz packet onion dip mix
- 1/2 cup red wine
- 2 Tbsps worcestershire sauce
- 1 Tbsp garlic paste or fresh minced garlic
- 1 32 oz Bob Evans mashed potatoes (family size)
Instructions
-
Place the beef or venison roast in the center of the crock pot. Place the onions, carrots, and mushrooms around the beef roast. Sprinkle with kosher salt and pepper.
-
In a bowl, whisk together the mushroom soup, onion soup mix, red wine, worcestershire sauce, and garlic. Pour over top of the beef roast and vegetables.
-
Cook on low for 6 to 8 hours. Microwave the mashed potatoes according to package directions. Serve over top of the mashed potatoes.
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