Prep: 10 min | Cook: 8 hrs | Total: 8 hrs 10 min | Serving: 10 | Yield: 10 servings
This recipe has always been a part of my life ever since I was a kid. My grandma used to cook this for us every time we visited her. The first time I tasted it, instantly, it became my favorite. Good thing that my grandma taught me how to make this that is why I get to share it with you today! I have listed all the steps and ingredients that you need to follow! Feel free to add your preferred ingredients. I already love this as is over some egg noodles but you can add carrots and potatoes if you prefer. I hope you all love this simple melt-in-your-mouth dish. Enjoy!
1 5 lbs Beef, chuck, and blade roast, separable lean and fat, trimmed to 1/4″ fat, all grades, raw
1 pinch Salt, table
2 10.75oz cans Campbells Condensed Golden Mushroom Soup
2 8oz cans Mushrooms, canned, drained solids
1 10.75oz can Soup, cream of mushroom, canned, condensed, commercial
1 1oz package Soup, LIPTON, RECIPE SECRETS ONION, Mix, Dry
1 ½ teaspoons Garlic, raw
HOW TO MAKE SLOW COOKER CREAMY POT ROAST
Step 1: Prepare the slow cooker and season the roast with salt and pepper to taste.
Step 2: In a large mixing bowl, add in the sliced mushroom, mushroom soup, onion mix soup, cream, of mushroom soup, and garlic. Stir until well mixed.
Step 3: Transfer the mixture into the slow cooker.
Step 4: Cook for about 8 to 10 hours on low heat.
Step 5: Spoon the roast mixture on top of the cooked egg noodles.
Step 6: Serve and enjoy!
1. I cook the roast at a low setting because it makes the flavor more tastier.
2. You can add frozen peas, carrots, and green bell peppers into this soup. It will give more color and flavor to the dish.
Per Serving: 335.6 calories; 107.7 mg cholesterol; 1152.8 mg sodium; 33.4 g protein; 11.1 g carbohydrates
Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!