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Nutrition Facts
Serving Size 1 (583g) Recipe makes 8 servings
Calories 766
Calories from Fat 408		(53%)
Amount Per Serving		%DV
	Total Fat 45.4g	69%
	Saturated Fat 17.2g	86%
	Monounsaturated Fat 18.4g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.0g
Cholesterol 139mg		46%
Sodium 1447mg		60%
Potassium 1520mg		43%
Total Carbohydrate 46.4g		15%
	Dietary Fiber 5.6g	22%
	Sugars 6.5g
Protein 42.5g		85%
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Slow Cooker Pot Roast

Recipe #397217 | ½ day | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: AmyZoe
Oct 31, 2009

This recipe is on the back of the Lipton Onion Soup Mix, but I'll post the recipe as I made it because in the end it wasn't anything like the original recipe. We cooked this all day in the crock pot, and the gravy tastes delicious with the meat and vegetables.

SERVES 8 -10 (change servings and units)

Ingredients

1 tablespoon oil
3 1/2-4 lbs beef roast, boneless
16 ounces baby carrots
6 potatoes, cut into chunks
2 onions, cut into quarters
2 (1 1/4 ounce) envelopes Lipton Recipe Secrets onion soup mix
1 1/2 cups water
10 3/4 ounces cream of mushroom soup
10 3/4 ounces cream of chicken soup
2 stalks celery, diced (including leaves)
1/8 teaspoon worcestershire ground black pepper or black pepper (to taste)

Directions

1
In a large skillet, heat oil and brown roast.
2
In slow cooker, arrange vegetables (I added the celery later), top with roast.
3
Combine soup mix with 3/4 cup water and add to slow cooker.
4
Add cream of mushroom and cream of chicken soup with remaining water.
5
Season to taste with pepper or other seasonings as desired.
6
Cook in crockpot on low for 8 to 10 hours or on high 4 to 6 hours.
7
Add celery in the last hour or so of cooking.