Slow Cooker Creamy Vegetable Pot Roast Recipe2022-12-04
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(3 / 5)
3 People rated this recipe
This information is per serving.
Saturated Fat3.6 g
Trans Fat0 g
Unsaturated Fat2.2 g
Slow cooker creamy vegetable pot roast recipe. Chuck roast with vegetables, cream of mushrooms, and spices cooked in a slow cooker. Very easy and delicious!
How to Cook Creamy Vegetable Pot Roast in Slow Cooker
Makes 6 servings
Use a 6-quart (6 L) slow cooker for this delicious recipe.
Ingredients: 4-5 pounds (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 it 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 a cup chopped onion equals 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 the pot roast is fully coated with the creamy mixture.
Close the slow cooker on a 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 the cooked pot roast and transfer it 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
- 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
Place trimmed meat in a slow cooker. Sprinkle with dry onion mix soup and seasoning.
Stir in minced garlic and finely chopped onion. Pour in mushroom soup and mix well.
Cover the slow cooker and cook on low for 6-8 hours, adding carrots and potatoes during the last 4 hours.
Turn off the slow cooker. Transfer pot roast to cutting board and cube it. Transfer shredded meat to serving plates. Pour creamy-vegetable mixture over. Serve hot.