This soup is kosher for Passover and made with meatballs made of chicken, matzo meal, eggs, and white rice. My personal fave is this!
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 15 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 ¼ cups water
- 1 (1 ounce) package dry onion soup mix
- 5 ½ pounds pot roast
- 2 potatoes, cut into cubes
- 2 carrots, sliced and halved
- 1 yellow squash, sliced
- 1 zucchini, halved lengthwise and sliced
Instructions
- Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.
- Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.
Nutrition Facts
| Calories | 402 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 140 mg |
| Dietary Fiber | 1 g |
| Protein | 57 g |
| Saturated Fat | 5 g |
| Sodium | 480 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I only used 1/2 bag onion soup mix and adjusted the water as I had a smaller roast. I added about 3 cups of blue lake green beans and some jarred sliced mushrooms (next time I will use fresh ‘shrooms). Browning the meat, to me, is essential (on both sides AND edges)! If you put to many veggies in (nearly up to the top) as I tend to do, just take the meat out @ 160 degrees and let the veggies sit in the “gravy” on warm until right for you.
We loved this recipe! I chose beef chuck roast for this recipe. I had baby carrots and red potatoes, so that’s what I used. I used a small bag of fresh baby carrots and 4 red potatoes diced large and not peeled. I added 1 tablespoon of powdered brown gravy mix. I followed the directions exactly, but cooked it on high for 4 hours. the result was meat that melted in your mouth, and vegetables that were soft and not overcooked. Delicious!
A good hardy recipe which my husband & I enjoyed.
The only change I made to this wonderful roast is that instead of water I used Beef Stock
I made it pretty much “as written,” except I added a small rutabaga, a beef rub spice combo and a couple of fresh bay leaves. Because of A VERY busy work day, it cooked for at least 8 hours on low. SO good to come home to. Fall-apart tender. ONLY downside is the high sodium soups.
I thought this was really good but I didn’t put squash or zucchini in mine. I did add celery cause I needed to use it up.
I didn’t make any changes. My family and relatives love it. I’ve made it several times and it always disappears.
I cannot say enough about how delicious this was. I did not use a 5 1/2 lb pot roast but lean 2 3/4 lb roast and there was plenty for 5 great sized meals. Based on other reviews, I left out the zucchini, but added a large sliced sweet onion, minced garlic and used double the carrots (wish I had used more) I also added some extra yellow squash and, instead of the water used 1 1/2 cups of beef broth. I cooked it on low for almost 9 hours (I work) and this was by far the best pot roast dish I have made and everyone who tasted it loved it. I even brought left overs to my office and the staff could not get over how great it smelled. I will make this over and over again!
Absolutely the best roast I ever had. It came out so tender the cream of mushroom made a great gravy
I wish it would have come out more creamy. Maybe less water next time. I did add string beans and whole mushrooms.
Awesomely easy to make and forget! Kudos for posting this one. I had never heard of the onion soup mix and mushroom soup combo. The family gave it 2 thumbs-up so I will be making it again and again.
very good. there were no leftovers
This recipe was bland and would not make again.
No it was great
I used a smaller roast for 2 of us. Then I braised the beef before adding to slow cooker. Added some worsteshire to the meat and replaced squash with mushrooms and celery.
Totally satisfying…..Family loved, A great comfort food staple!
Easy to follow recipe, great meal.
This was so delicious, but I didn’t buy the package of onion soup mix. I just mixed up my own using onion powder, onion salt and soy sauce. That eliminates all the preservatives and other yukky stuff found in those packages of dry soup mixes. It would be even better if you chopped up your own onions. Seriously good recipe otherwise.
I’ve made pot roast for many years, and my husband said this one was the best he’s tasted.
Really aromatic and delicious, but next time I’m adding some seasonings.
I always use Golden Mushroom Soup instead of the Cream of Mushroom. It has a much richer flavor and makes an awesome gravy combined with the Onion Mushroom Dry Soup.