I adore using the slow cooker to prepare this simple roast. Any roasting cut, including beef shoulder, should be suitable. Oh, so tender and delicious, and it makes its own gravy! Green beans and mashed potatoes go well together.
| Prep Time: | 15 mins |
| Cook Time: | 8 hrs 15 mins |
| Total Time: | 8 hrs 30 mins |
| Servings: | 8 |
Ingredients
- 1 teaspoon vegetable oil
- 2 pounds boneless beef roast
- salt and pepper to taste
- 1 onion, quartered
- 16 baby carrots
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 (10.5 ounce) can condensed cream of mushroom soup
Instructions
- Heat oil in a large skillet over medium-high heat. Add roast and sauté until well browned on all sides, about 15 minutes. Season with salt and pepper and turn off the heat.
- Place onion, carrots, garlic, and parsley in the bottom of a slow cooker. Place the roast on top, then pour the soup over the roast and vegetables. Cover and cook on Low for 8 to 10 hours, stirring once.
- Transfer roast to a serving platter and arrange vegetables around it. Pour gravy from the slow cooker into a gravy boat.
Nutrition Facts
| Calories | 392 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 138 mg |
| Dietary Fiber | 1 g |
| Protein | 36 g |
| Saturated Fat | 9 g |
| Sodium | 241 mg |
| Sugars | 3 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This one was truly a winner in our house! The addition of the mushroom soup made the taste buds explode. My 14 year old son, who normally only prefers a roast if it’s pork, was actually surprised at how much flavor it had. ONLY thing I added was some thyme.
I added a little bit of Worcestershire sauce to it but that was pretty much it otherwise I stuck to the recipe was wonderful it’s a keeper and I will definitely do it again.
IThis was SO easy and delicious! definitely saving it!
We really enjoyed this thank you!
This was very tasty, added 1 tbsp worchestershire and 1 heaping tsp. Beef better than bouillon, baked on low setting for 8 hours, then thickened the sauce with 1 tbsp cornstarchand water. Next time will try and make stroganoff with it, adding cream cheese and sour cream.
I added approx 12 oz of beef broth and Better Than Bouillon. That greatly improved the texture making it moist. Also GREATLY improved the flavor. I suggest wrapping potatoes and carrots (wrap carrots in bacon and glaze with maple syrup) in the oven. Otherwise everything tastes the same.
Definitely make it again my family said it was amazing especially cause we used everything from our own garden!!!??
I don’t care for Cream of Mushroom soup so I used Cream of Chicken. I used a package of Lipton onion soup base. It turned out very well.
I was not impressed with this recipe. Yes, the meat came out very tender, but it didn’t have much taste. Bland, definitely bland.
Plz HELP I just made this for my family for Christmas(my 1st time) i aadded carrots along with Potatoes an added beef broth to be able to make gravy.. but I can’t seem to find out how to make the gravy.. HELP HELP HELP ME MAKE OUR GRAVY ..THANK U
Delicious!
no cream of mushrooms for me fresh mushrooms in +he las+ 5 or 6 minu+es
I substituted 12 oz of low-sodium beef broth in place of the cream soup and added a tsp of Italian herb seasoning. I used a blade roast and slow-cooked it on high for 2 hrs, then on low for 4 hrs, and it came out very moist and tender. Before serving, I removed the liquid and made a gravy using cornstarch and water, cooking for about 5 min until reduced.
I didn’t sear the roast first and it turned out beautifully. Tender and moist with lots of flavour. Just added a little flour to the gravy at the end to thicken it. Family loved it.
Came out pretty good! Didn’t have all the original recipe ingredients and was tight on cash so made some adjustments along with recommendations from reviews… I used a 2lb shoulder roast: ·1 white onion ·1/2 pack baby carrots ·4 celery ·1 can Campbell’s Garlic Cream of Mushroom ·1 1/2 can beef broth ·1 tbs Worcestershire sauce Chopped up veggies and placed in crockpot. Browned the roast both sides (salt & pepper), warmed up the condensed soup and broth on stove. Placed roast in crockpot on top veggies and poured soup/broth mixture on top…turned on crockpot.
I followed others’ suggestions and added some beef stock and Worcestershire. I added a few turnips and potatoes, and whoever said you should put in extra carrots was right. This is one delicious meal! Thanks!
This was a very tasty dish. I would add a half to full can of beef broth to the vegetables, and add 1 pound of fresh sliced mushrooms. Delicious
great recipe, it came out fantastic!
It was good, I put it in the crockpot on high for 5 hours. I also added a can of beef broth and a couple splashes of worteshire sauce. It was VERY liquidy, I think the liquid tripled. Everyone liked it though! Next time I might strain then thicken it for gravy.
I love love love this recipe been making it for years! My kids beg for it still when they visit. I add celery and small golden potatoes, I also use 2 can garlic mushroom soup on top of the roast makes extra delicious gravy. Always buy a choice high quality Roast .
Really delicious. I used 1 can of Golden Mushroom soup with 8 oz of beef broth and 2 tablespoons of Worchestershire sauce. Added parsnips and celery to the veggies. A 2.5 pound beef shoulder steak was very tender and flavorful after about 7 hours on low. I also just smashed the garlic cloves instead of mincing them.