Hearty meals are always a win in my book, but especially when I’m pregnant. I mean, please tell me I’m not the only one who eats a regular meal, and then is starving 45 minutes later. I am all about the protein and veggies lately because they actually fill me up. I made this roast a few weeks ago for our annual family Valentine’s day dinner and was totally reminded how much I love it. Any meal that takes less than five minutes to prep, can feed an army, tastes delicious, and the kids will eat is a major win in my book. I love my slow cooker, and this crock pot roast is definitely a family favorite.
Slow Cooker Pot Roast
- 2 lb chuck roast
- 1.5 lbs golden potatoes pre-washed
- 1.5 cups baby carrots
- 1 yellow onion
- 21 oz cream of mushroom soup (2 small cans)
- 1 packet Lipton onion soup mix
- salt and pepper
- Put your roast in the center of the crock pot and surround with carrots and potatoes (I just add them until the crock pot is getting full).
- Quarter your onion and toss in with other veggies.
- In a separate bowl, combine your cream of mushroom soup, two cans of water, and onion soup mix and whisk until combined.
- Pour gravy mixture over roast and veggies in crock pot.
- Season with salt and pepper.
- Cook on high for 5-7 hours or on low for 8-10 hours (or until roast shreds easily with fork).
I also love that this can be a one pot meal, no need to add or prep anything else. But, if I am wanting to stretch it out or we have a bunch of company, I always pull out some rhodes rolls (love those things) and throw a salad together.
Well there you go, easy, hearty, and delicious!