dinner · lunch · Unspecified
Awesome Slow Cooker Pot Roast
A roast centered on condensed cream of mushroom soup, dry onion soup mix, water, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 12 servings
- 2 item 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 item 1 (1 ounce) package dry onion soup mix
- 1 cup 1 1/4 cups water
- 1 pound 5 1/2 pounds pot roast
Equipment
Roasting pan
How to make it
- 1
Heat the oven to 425°F and prepare condensed cream of mushroom soup, dry onion soup mix, water, and pot roast as listed.
- 2
Combine condensed cream of mushroom soup, and water and the prepared ingredients into a seasoning mixture; coat dry onion soup mix and pot roast evenly.
- 3
Cook, turning as needed, until browned, tender, and fully cooked.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers until steaming throughout.
Dietary & allergen notes
Suitable for: egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegetarian.
Contains milk. Packaged ingredients can vary, so check labels and cross-contact information.
