Easy Crock Pot Pot Roast with Gravy

NO. 2 PENCIL(5)
Melody: "I made this for my husband and he really liked it…" Read More
6Ingredients
55Minutes
750Calories

Ingredients

US|METRIC
  • 3 pounds chuck roast
  • 2 cans cream of mushroom soup
  • 1 packet onion soup mix
  • salt
  • pepper
  • garlic powder
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    NutritionView More

    750Calories
    Sodium56% DV1340mg
    Fat82% DV53g
    Protein106% DV54g
    Carbs4% DV11g
    Fiber4% DV1g
    Calories750Calories from Fat480
    % DAILY VALUE
    Total Fat53g82%
    Saturated Fat20g100%
    Trans Fat
    Cholesterol180mg60%
    Sodium1340mg56%
    Potassium930mg27%
    Protein54g106%
    Calories from Fat480
    % DAILY VALUE
    Total Carbohydrate11g4%
    Dietary Fiber1g4%
    Sugars2g4%
    Vitamin A0%
    Vitamin C2%
    Calcium8%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Melody 4 months ago
    I made this for my husband and he really liked it! The meat was very tender. I placed the meat on top of mashed potatoes and poured some of the gravy on top with corn on the cob on the side.
    Becky B. 2 years ago
    My kids came over for family night, they said this was the best roast I ever made!. My foodie friend is going to try it based on their comments.
    Mike Van Loo 2 years ago
    This turned out great whole family enjoyed it. Reminded me of eating Sunday dinner at moms. Will definitely make this again.
    Sue C. 4 years ago
    Fantastic. Used an inside round roast, and seared it first in a little olive oil and butter to give that nice rich brown flavor. Gravy - although not thick - was delicious. Was working that day - so it cooked a full 10 hours on low. Family loved it - declared it one of the best roasts ever. Can't ask for more than that.
    Traci H. 4 years ago
    This recipe was AMAZING. I had my crockpot on a timer only to find out the timer wasn't functioning properly. So my roast cooked for TEN HOURS!!. The meat was still tender and not try. The gravy was fantastic. The meat I used was a chuck but from a new butcher who didn't hang the meat long enough. So the meat was extra tough. This is a perfect cooking method for super tough meat.

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