Slow Cooker Pot Roast with Creamy Veggies

Name: Slow Cooker Pot Roast with Creamy Veggies
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 16 servings
Cuisine: American
Ingredients: 5.5 lb Chuck Roast; 21.5 oz Cream of Mushroom Soup; 1 oz Onion Soup Mix; 2 whole Peeled Whole Potatoes; 2 whole Sliced Carrots; 1 whole Squash; 1.25 cups Water; 1 whole Zucchini

Dinner 🍽️Lunch 🥪 American Low-Carb Comfort-Food Clean Eating

Slow Cooker Pot Roast with Creamy Veggies features fork-tender beef simmered in a rich mushroom sauce that soaks into hearty potatoes, carrots, zucchini, and squash. The blend of onion soup mix and condensed soup creates a savory, velvety gravy perfect for spooning over the vegetables. Ideal for a cozy family dinner or a relaxed weekend meal.

Prep15 mins
Cook3 hrs
Serves16
DifficultyEasy

1

In a slow cooker, mix the soup, water, and onion soup mix. Place the pot roast in the slow cooker and spoon the soup mixture over it. Add the potatoes, carrots, squash, and zucchini. Cover the slow cooker.
2

Cook on High for 3 to 4 hours, or on Low for 5 to 6 hours, until the roast is cooked through. An instant-read thermometer inserted into the center should register 160 degrees F (70 degrees C).