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Slow-Cooker Easy Pot Roast
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Prep Time:
25 minutes
Total Time:
7 hours 40 minutes
Effortlessly create a delicious slow-cooker pot roast using beef chuck, veggies, and Progresso™ beef broth. Prep in just 25 minutes, let it cook all day, and enjoy a flavorful and tender meal at dinner time.
Ingredients:
  • 1 boneless beef chuck roast (2 1/2 to 3 lb)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 1/2 lb small (1 1/2- to 2-inch) Yukon Gold potatoes
  • 1 1/2 lb carrots, peeled and cut into 1 1/2-inch pieces
  • 4 cloves garlic, finely chopped
  • 1 cup Progresso™ beef broth
  • 2 tablespoons tomato paste
  • 1/4 teaspoon dried thyme leaves
  • 1 can (10 1/2 oz) condensed cream of mushroom soup
  • 1 package (1.1 oz) beefy onion soup mix
  • 3 tablespoons water
  • Chopped fresh parsley, if desired
Instructions:
  • Prepare the slow cooker by spraying it with cooking spray. Place the beef at the bottom. Season with pepper and salt. Add potatoes, carrots, and garlic on top of the beef. In a medium bowl, whisk together broth, tomato paste, thyme, mushroom soup, and onion soup mix until smooth. Pour this mixture over the beef and vegetables in the slow cooker.
  • Cover and cook on Low heat for 7 to 8 hours until the beef is tender. Remove the beef from the slow cooker onto a serving platter. Use a slotted spoon to transfer the vegetables to the same platter as the beef. Keep covered to stay warm.
  • In a small bowl, whisk together cornstarch and water until smooth. Add the mixture to the liquid in the slow cooker, then set the heat to High. Cover and cook for 10 to 12 minutes or until slightly thickened. Serve the gravy with beef and vegetables and garnish with parsley.

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