Quick & Easy Dinner
Description
This comforting slow-cooker pot roast is the ultimate weeknight solution for busy families. A chuck roast becomes incredibly tender as it simmers in a rich blend of cream of mushroom soup and dry onion soup mix, creating a savory gravy that coats every bite. The frozen stew vegetables absorb the flavorful juices, adding a hearty texture to the meal. It requires minimal prep work, allowing you to toss everything in the crockpot before heading out. By the time you return home, the aroma will be inviting, and dinner will be ready to serve straight from the pot. It is a classic, homestyle meal that delivers maximum flavor with minimal effort, perfect for cold evenings when you crave warmth and satisfaction without spending hours in the kitchen.Ingredients
Directions
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Pat the chuck roast dry with paper towels and place it in the bottom of a slow cooker.
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Sprinkle the dry onion soup mix evenly over the top of the meat.
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Pour the cream of mushroom soup over the roast, spreading it gently to cover the meat.
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Pour 2 1/2 cups of water into the slow cooker to help create the gravy.
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Distribute the frozen stew vegetables evenly on top of the soup and meat.
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Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 6 hours until the beef is fork-tender.
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Serve the roast and vegetables hot, spooning the savory gravy over the top.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 712.7kcal
- % Daily Value *
- Total Fat 31.5g49%
- Saturated Fat 10.6g53%
- Cholesterol 699.9mg234%
- Sodium 323.6mg14%
- Total Carbohydrate 1.6g1%
- Dietary Fiber 0.0g0%
- Sugars 1.6g
- Protein 93.4g187%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer flavor, sear the chuck roast in a hot skillet before placing it in the slow cooker.
If the gravy is too thin after cooking, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir into the pot. Cook on HIGH for an additional 15-20 minutes to thicken.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day.
You can substitute the frozen stew vegetables with fresh potatoes, carrots, and peas if preferred. Add fresh root vegetables at the beginning and peas in the last hour of cooking.
pot roast, slow cooker, crockpot, beef chuck, onion soup mix, mushroom soup, stew vegetables, easy dinner, comfort food, family meal
