Awesome Slow Cooker Pot Roast Plus Extras

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!

• Preparation Time: 15 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 15 mins
• Calories: 402 Calories

Ingredients

• 1 ¼ cups water
• 1 (1 ounce) package dry onion soup mix
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 yellow squash, sliced
• 5 ½ pounds pot roast
• 1 zucchini, halved lengthwise and sliced
• 2 potatoes, cut into cubes
• 2 carrots, sliced and halved

Recipe Instructions

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.