The Yummiest Crockpot Roast Ever!

When baking, follow directions.  When cooking, go by your own taste.
~Laiko Bahrs

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


  1. 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.
  2. Place the roast in the bottom of the CrockPot.
  3. Take envelope of Lipton’s Onion Mushroom Soup Mix and sprinkle the entire envelope evenly over the top of the roast.
  4. 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).
  5. Cook on HIGH for at LEAST 3 hours (yes, that’s right, high).
  6. 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.
  7. Cover everything in the CrockPot with freshly cracked black pepper.
  8. Cook everything on HIGH for at LEAST 3 more hours (again, yes, high).
  9. Occasionally, you may want to check on the roast, spoon gravy on the top of the veggies, or add more pepper.



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