Sue’s Recipes

Favorite recipes while living in Japan

Awesome pot roast – Day 22

(Sent from R. Brink, found in

It’s been awhile since I’ve made a crockpot recipe this past week that was worth posting– I tried this last night for the first time. It was truly awesome – as good, I think, as my Grandmom Plumb used to make! I used a chuck roast, and cooked it on low through the night until lunchtime, when we served it for house church. There was not a piece left – the older kids kept coming back and taking more. SO- I recommend cooking it on low, for at least ten hours. (I checked after 8 hours and it didn’t seem tender yet). I followed the recipe exactly; some have recommended substituting beef or chicken broth for the water to add more flavor. Also, I mixed some cornstarch in with some water and put it in an hour before serving to thicken up the gravy. It makes a LOT of gravy.


2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.


No comments yet»

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: