When baking, follow directions. When cooking, go by your own taste.
This is the best, most juicy roast ever! And it’s absolutely easy to boot!
- A boneless beef chuck roast (whatever size will fit your crockpot)
- 2 cans cream of mushroom soup (I’ve used cream of celery and even cream of chicken in a pinch and it was fine!)
- 1 envelope Lipton’s Onion Mushroom Soup Mix
- 5 or 6 white potatoes, cut in large cubes
- A medium or large size package of baby carrots (depending on how many you want)
- Any other vegetables you might like. (I just use carrots and potatoes)
- Freshly cracked black pepper
- The first thing I do is put a Crockpot liner in (no cleanup!). If you do not have a liner, you’ll want to spray some olive oil or cooking spray along the bottom and sides of the Crockpot.
- Place the roast in the bottom of the CrockPot.
- Take envelope of Lipton’s Onion Mushroom Soup Mix and sprinkle the entire envelope evenly over the top of the roast.
- Spread both cans of Cream of Mushroom Soup evenly over the top of the roast (note: you can’t mess this up…it will all mix together eventually, so don’t worry if you can’t completely cover the roast).
- Cook on HIGH for at LEAST 3 hours (yes, that’s right, high).
- After 3 hours, throw the chopped potatoes and baby carrots directly into the CrockPot. Note: if I am cooking it for longer than six hours total, I don’t throw the veggies in until about 2 1/2 hours before serving… that way, they aren’t complete mush and have a bit of firmness left to them.
- Cover everything in the CrockPot with freshly cracked black pepper.
- Cook everything on HIGH for at LEAST 3 more hours (again, yes, high).
- Occasionally, you may want to check on the roast, spoon gravy on the top of the veggies, or add more pepper.