Slow Cooker Pot Roast

Dish Description
My teens aren’t crazy about roasts, but this is one that they love! It does have a touch of sweetness to the gravy, so it might not be for you if you are a lover of spicy foods.
  • 1 (3 1/2) pound boneless beef chuck roast
  • 1 (14.5 ounce) can cream of mushroom soup
  • 1 (14.5 ounce) can beef gravy ( such as Campbell’s® Franco-American®)
  • 1/2 cup brown sugar
  • 1 (1 ounce) package dry onion soup mix
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons all-purpose flour, or as needed
  • 3 carrots chopped
  • 1lb potatoes
  • 1/4 cup Parsely (Garnish)

  • Put roast in a slow cooker.  Add in carrots and potatoes.
  • Stir cream of mushroom soup, beef gravy, brown sugar, dry onion soup mix, vinegar, soy sauce, Worcestershire sauce, salt, and pepper together in a bowl; pour over the roast.
  • Cook on High for 6 to 7 hours or on Low for 12 to 14 hours.
  • Remove roast and vegetables to a platter. Ladle liquid from the slow cooker into a saucepan and bring to a boil. Sprinkle flour into the liquid and stir; cook until the liquid thickens into a gravy, about 5 minutes. Serve gravy with the roast and veggies. Garnish with parsley before serving.