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Creamy Slow-Cooked Pot Roast
Creamy Slow-Cooked Pot Roast features fall-apart chuck roast bathed in a rich mushroom-onion gravy with hints of garlic. The sauce is velvety and deeply beefy, ideal for serving over mashed potatoes, egg noodles, or rice on cozy weeknights or relaxed Sunday dinners.
- Prep10 mins
- Cook8 hrs
- Serves10
- DifficultyEasy
- 1
Season the roast all over with salt and black pepper, then place the roast in a slow cooker.
- 2
Whisk the golden mushroom soup, sliced mushrooms, cream of mushroom soup, onion soup mix, and garlic in a bowl, then pour the mixture over the beef roast.
- 3
Cook on Low for 8 to 10 hours.
- Calories 388.31 kcal Moderate
- Protein 51.0 g Good Source
- Carbs 10.8 g Moderate
- Total Fat 15.58 g Moderate
- Saturated Fat 3.53 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 149.7 mg High
- Sodium 999.77 mg High
- Fiber 1.25 g Low Source
- Sugar 1.43 g Low Source
- Added Sugar 0.04 g Low Source
- Calcium 47.51 mg Low Source
- Iron 5.7 mg Good Source
- Potassium 180.71 mg Low Source
- Vitamin A 0.04 mcg_rae Low Source
- Vitamin C 0.15 mg Low Source
- Vitamin D 0.22 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Garlic 🧄
- Onions 🧅