Slow Cooker Creamy Vegetable Pot Roast Recipe

  • Yield : 6 serving plates
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

Slow cooker creamy vegetable pot roast recipe. Chuck roast with vegetables, cream of mushrooms, and spices cooked in a slow cooker. This classic pot roast recipe adapted from  https://onepotrecipes.com/easy-slow-cooker-pot-roast-recipe/

How to Cook Creamy Vegetable Pot Roast in Slow Cooker

Makes 6 servings

Use 6-quart (6 L) slow cooker for this delicious recipe.

Ingredients: 4-5 pound (1.9-2.4 kg) chuck roast, 1 package dry onion soup mix, salt and freshly ground black pepper, to taste, 1½ teaspoons (7.5 ml) paprika, 1 tablespoon (15 ml) Italian seasoning, 1½ tablespoons (22½ ml) minced garlic, 1/2 cup (125 ml) yellow onion, peeled and finely chopped, 2 cans (14½ oz (435 ml) each) low-sodium cream of mushroom soup, 3-4 medium carrots, 2-3 large potatoes

Instructions: Trim the chuck roast and place in a slow cooker.

Peel and mince garlic (3 garlic cloves equal 3 garlic cloves), then peel and finely chopped yellow onion ( please note-1 cup chopped onion equal one medium onion). Peel and cut into circles carrots. Peel and cube potatoes.

Sprinkle dry onion soup mix, salt, black pepper, paprika, Italian seasoning, minced garlic, and chopped onions over the meat in the slow cooker. Pour in cream of mushroom soup and mix well, making sure pot roast is fully coated with creamy mixture.

Close the slow cooker on low-heat setting for 6-8 hours or until meat is tender, adding potatoes and carrots during the last 4 hours to prevent them from becoming too soft.

Turn off the slow cooker and open the lid. using tongs, remove cooked pot roast and transfer to a cutting board. Shred with two forks, then transfer to serving plates. Pour creamy vegetable mixture over. Serve hot. More delicious Slow Cooker Recipes

Slow Cooker Creamy Vegetable Pot Roast Recipe

Ingredients

  • 4-5 pound chuck roast, trimmed
  • 1 package dry onion soup mix
  • salt and black pepper to taste
  • 1½ teaspoons paprika
  • 1 tablespoon Italian seasoning
  • 1½ tablespoons finely minced garlic
  • 1/2 cup finely chopped yellow onion
  • 2 cans cream of mushroom soup
  • 3-4 carrots, chunked
  • 2-3 potatoes, cubed

Method

Step 1

Place trimmed meat in a slow cooker. Sprinkle with dry onion mix soup and seasoning.

Step 2

Stir in minced garlic and finely chopped onion. Pour in mushroom soup and mix well.

Step 3

Cover the slow cooker and cook on low for 6-8 hours, addingcarrots and potatoes during last 4 hours.

Step 4

Turn off the slow cooker. Transfer pot roast to cutting board and shred. Transfer shredded meat to serving plates. Pour creamy-vegetable mixture over. Serve hot.

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Nutritional Info

This information is per serving.

  • Calories

    690
  • Fat

    16 g
  • Cholesterol

    213 mg
  • Sodium

    1530 mg
  • Fiber

    3 g
  • Protein

    65 g
  • Carbohydrate

    23 g

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