How to Cook a Pot Roast in a Slow Cooker Using Cream of Mushroom

by M.T. Wroblewski

Slow cookers can be a godsend any day of the week. But you might feel especially grateful for yours on those crazy-busy days when you rush home and the aroma of pot roast and mushrooms “greets” you at the door. Add some vegetables to the cooker, and the entree becomes a full, hearty meal for the entire family.

Place the rinsed pot roast at the bottom of your slow cooker. You'll need at least a 4-quart cooker to accommodate a 3-pound roast -- a standard size for this cut of beef.

Sprinkle salt and pepper on the beef. Place some bay leaves, if you wish, on top of the roast for flavor.

Round out the meal with about 4 cups of vegetables, give or take, if desired. Choose between red potatoes, carrots -- chopped carrots or whole baby carrots -- chopped red onions, green beans and mushrooms. Use either a small can of mushrooms or a handful of fresh mushrooms to complement the flavor of the cream of mushroom soup.

Combine a can of cream of mushroom soup with a packet of onion or onion-mushroom soup mix in a bowl. Add some milk to make the mixture creamier. Pour the mixture over the roast and vegetables.

Cover the slow cooker and cook the pot roast and vegetables for about 8 hours on the “low” setting or for about 4 hours on the “high” setting. Stir the ingredients about halfway through the cook time.

Test the pot roast with an instant-read thermometer to ensure that it reaches an internal temperature of 145 degrees Fahrenheit in the thickest portion. Remove the bay leaf from the slow cooker before slicing the roast. Put the meat slices on a platter and arrange the vegetables around the meat.

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Items you will need

  • Chuck roast (about 3 pounds)
  • Salt
  • Pepper
  • Bay leaves (optional)
  • Vegetables
  • Cream of mushroom soup, 1 can
  • Bowl
  • Onion or onion-mushroom soup mix (dry)
  • Milk
  • Instant-read thermometer

About the Author

If you can't see the world, then you may as well try to meet (or at least talk to) everyone in it. So goes the hopeful thinking of many journalists, including Mary Wroblewski. This is why you'll see her work in a wide variety of publications, especially those in the business, education, health care and nutrition genres. Mary came of age as a reporter and editor in some of Chicago's scrappiest newsrooms but softened up long enough to write nine children's books as well as one nonfiction tome.

Photo Credits

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