Perfect Pot Roast
Tender roast simmers in a rich gravy that is full of flavor. This Perfect Pot Roast is great for any weekday or weekend dinner!
Picture this with me, it’s a beautiful fall day with leaves falling from the trees. You’re cozy inside with a cup of hot cocoa reading a book. You get to relax and enjoy a little ‘me’ time because dinner is cooking in the slow cooker. 🙂 The irresistible aroma of the Perfect Pot Roast fills the home with love and the comforting scent of dinner.
This recipe will get you one step closer in making this picturesque moment a reality. This roast is just that; perfect. Tender and juicy rump roast simmered for hours until it practically falls apart on its own.
Perfect Pot Roast is so delicious, and makes for amazing leftovers to eat throughout the week. One of my favorite functions of this recipe is the day after meal! I love to use the leftover meat for French dips. Load this meat up on a hearty bun and top it off with a little of your homemade gravy, and provolone cheese. *chef’s kiss*
HOW LONG DO I NEED TO COOK THE ROAST?
I recommend cooking on low heat for at least 9 to 10 hours. You can also cook on high heat for 6 to 8 hours if you’re in a time pinch.
DO I MAKE THE GRAVY SEPARATE FROM THE ROAST?
The gravy is created as the roast cooks in the slow cooker!
CAN I USE ANOTHER CANNED SOUP INSTEAD OF CREAM OF MUSHROOM?
Of course! Try substituting Cream of Celery or Cream of Potato soup instead.
ENJOY THIS RECIPE? HERE ARE A FEW MORE DELICIOUS ONES!
Oven Roasted Chicken and Veggies – Tender chicken breast roasted with bell peppers, tomatoes, and broccoli.
French Onion Beef Casserole – Sauteed beef crumbled and baked together with noodles and French onion dip.
Baked Burrito Casserole – Layers of baked beans, ground beef, cheese, and sour cream combined with tortillas.
Slow Cooker Sausage and Cheese Tortellini – Hearty sausage with cheese filled pasta simmered to a perfect al dente.
Perfect Pot Roast
Ingredients
- 2 to 3 pounds boneless rump roast
- 2 cans (10 ounces, each) cream of mushroom soup
- 1 packet dried Lipton Onion soup mix
- 1 beef bullion cube
Instructions
- Place all ingredients into a large, greased slow cooker (I use a 7 quart).Cover with lid and cook on low heat for 9 to 10 hours, or on high heat for 6 to 8 hours.Shred roast then serve with the gravy it creates. We like to serve ours over mashed potatoes or on top of toasted hoagie rolls. Enjoy!
Notes
WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌
Do you dissolve the bouillon cube first – beforehand? Or just put it in the crockpot as is?
Just throw it in there. It will dissolve with the soups as it heats up. 🙂
This is my go to pot roast recipe. so easy and simple and delicious! I add thinly sliced mushrooms just cuz we luv’um. I do roasted carrots on the side w/ mashed potatoes but i put chunks of unpeeled yellow potatoes in the crock the last few hours for the hubby as those are his favorite. not sure why this is in all caps… i’m not yelling! but i really love this recipe! ok now i might be yelling! thank you!!!!!
This was the 1st meal I cooked for a guy I was dating in college 50 years ago. After supper, He said he was going to marry me! I laughed at him. He passed away 10 years ago, but he is still the love of my life. When ever I make this roast I think of him.