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Crock Pot Roast and Gravy

4.2
(17)
original
Crock Pot Roast and Gravy
Servings:
4
Ready In:
8 hours 5 minutes
Prep Time:
5 minutes
Cook Time:
0 minutes
Wait Time:
8 hours
Spiciness:
0/5

Ingredients

  • 3 1/2 (pound) boneless beef roast
  • 1 (10.75 ounce can) cream of mushroom soup
  • 1 (1.0 ounce envelope) onion soup mix

Directions

  1. Place roast in crock pot. Pour mushroom soup (do not dilute) in a mixing bowl and stir until smooth. Pour over roast. Sprinkle onion mix over all. Cook on low for 8-10 hours. Serve with carrots, potatoes, rice or noodles.

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving
Calories
564
Total Fat
26g
Saturated Fat
9g
Cholesterol
258mg
Sodium
549mg
Carbohydrate
2g
Dietary Fiber
0g
Sugars
0g
Protein
77g
Vitamin A
0%
Vitamin C
0%
Calcium
3%
Iron
51%
Potassium
1271mg

Comments

  • Anonymous
    Anonymous

    Great recipe. easier than pie.

    about 1 year ago
  • Deana
    Deana

    Simple, easy and quick to assemble. Hadn't thought of using with noodles before, will try that next time.

    9 months ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table)

    @Deana, I suggest using wide egg noodles with this.

    9 months ago
  • Deana
    Deana

    lol, of course I used them on the Chicken Parm trying to fix it. I only have the very thin ones now. Oh well, next time.... thx

    9 months ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table)

    you could use any regular pasta you have on had with this, Deana.

    9 months ago
  • Anonymous
    Anonymous

    add a sprinkle of red pepper

    8 months ago
  • Anonymous
    Anonymous

    This is also a great recipe using deer (venison) or moose meat.

    8 months ago
  • Anonymous
    Anonymous

    Do you slice the meat or do you shred it once it's cooked?????

    8 months ago
  • Anonymous
    Anonymous

    You shred or slice it once it is cooked, just put the whole roast in the crock pot.

    I made this and used the onion and mushroom soup mix, then added some fresh mushrooms to cook along... mmmmm!!

    8 months ago
  • Darlene
    Darlene

    The recipe should say mix onion soup mix with cream of mushroom soup.

    8 months ago
  • Anonymous
    Anonymous

    Great

    7 months ago
  • Chrystyna
    Chrystyna

    Anyone try putting potatoes and carrots in slow cooker with everything to cook

    5 months ago
  • Anonymous
    Anonymous

    yes

    5 months ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    @Chrystyna- Yes, potatoes, carrots and onions can be placed in the crock-pot with the meat and soup and cooked all together!

    5 months ago
  • Chrystyna
    Chrystyna

    Great, thank you!

    5 months ago
  • Anonymous
    Anonymous

    Do you add the potatoes and carrots at the same time you start the crock pot and beef???

    5 months ago
  • Anonymous
    Anonymous

    it's according to how long you are going to cook it...the longer you cook it, the better, IMHO, if it is 4 to 6 hours, yes add them when you start...anything over that, add them when there is at lest 2 hours left to cook, that also depends on how small tou cut the veggies...if you don't cut them up, put them in when you start

    5 months ago
  • Chrystyna
    Chrystyna

    I made it yesterday and cooked it for about 9 hours - I actually just threw the potatoes and carrots in at the start and it came out amazing! I am shocked by what a great gravy such simple ingredients created. I'm a newbie to the crock pot - I made Guinness Beef Stew in it and that's about it. But the ease of this recipe makes me very excited to try many new things. Thanks to everyone for all the help and ideas!

    5 months ago
  • Anonymous
    Anonymous

    a whole new world has just opened up for you Chrystyna

    5 months ago
  • Anonymous
    Anonymous

    mary tousley, thank you for the answer to the time to put the vegies in, I am going to try it today.

    5 months ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    Great comments and feedback y'all! Here are a few 'guidelines' for cooking vegetables in the crock-pot (for any recipe). Root vegetables, potatoes, carrots, parsnips, etc.; can be cooked on low for 8 hours or on high for 4 hours (the same length of time as the meat). However, tender vegetables, broccoli, zucchini, fresh herbs, etc.; should be added during the last 45 minutes to 1 hour of cooking, or they will become mushy and over cooked.

    5 months ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    @Chrystyna- We have a ton of crock-pot recipes here on the Food on the Table website! Click on the following link to see some of these recipes: (http://www.foodonthetable.com/search?q=crock-pot)

    5 months ago
  • Anonymous
    Anonymous

    thank you Heather....i needed that...I am the caregiver for my precious lady of 46 years, she has alzheimer's a,d I am trying to make good wholesome meals, and I found out the slow cooker can help even an idiot like me, to be able to put a meal on the table that actually tastes really good...but I need these recipes....thanks...

    5 months ago
  • Anonymous
    Anonymous

    Excellent recipe!!! I added the cream of mushroom soup with roasted garlic along with the other ingredients because I had a huge roast and served it with mashed potatoes!!! There wasn't any left!!!!!

    4 months ago
  • Anonymous
    Anonymous

    What can you use instead of cream of mushroom soup? I hate mushrooms and cream of mushroom soup:(

    4 months ago
  • Anonymous
    Anonymous

    some one help anonymous...out....I nee to know also

    4 months ago
  • Weezy
    Weezy

    When I don't have any Cream of Mushroom soup,I use either Cream of Broccoli or,Cream of Asparagus Soups. I have even used Chicken with Rice Soup.(In fact my hubby loved the Veggie Soup,for the gravy.He said it was one of the best gravies I have made in a long time).

    4 months ago
  • Anonymous
    Anonymous

    thank you, weezy

    4 months ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    Hi Anonymous! As Weezy suggested, you could use other cream based soups, Cream of Celery or Cream of Onion would also work well in this recipe. If you don't want to use creamed soup at all, you could make your own and flavor it how you wish. Here are some links to recipes and tips for making your own version of canned cream soup: (http://www.foodonthetable.com/recipes/384460-cream-of-soup-substitute-mix) and (http://www.foodonthetable.com/discussion/586-easy-condensed-soup-substitution). Another option would be to omit the creamed soup all together and add 1 cup water or beef broth, use 1 (10.75 ounce) can Beef Consommé or French Onion Soup or 1 cup jarred beef gravy.

    4 months ago
  • Anonymous
    Anonymous

    Chef Heather...would u still use onion soup mix if u used French Onion Soup? Seems bit over on onion, and salt content. I cooked for 4years for my mother with heart trouble and stayed away from super salty items. Even counting sodium on cans was an issue...?

    3 months ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    @Anonymous- No, you would not need to use the dry onion soup mix if you used the cream of onion soup or French onion soup. Unless you are a huge fan of onion and like things extra onion-y. : ) And, yes, a lot of these soups do contain added sodium, however, many brands these days offer lower sodium options or you can make your own version using the tips and recipes in my comment above as well as a recipe found in the comments of this recipe: (http://www.foodonthetable.com/recipes/22819-ground-turkey-stroganoff)

    3 months ago
  • Anonymous
    Anonymous

    Thanks Chef Heather...I appreciate you responding so quickly these busy days! I've become 'over-sodium conscious' as has my. 23 yr old daughter, who helped me shop and read labels. We bout tend to cook with low sodium choices although it's not required of us. Extra onion can help offset minimal salt as well as other herbs and freshly ground pepper. I'm thoroughly enjoying this app, thank you guys for your hard work! I wish I had your help when my 3 children were young!

    3 months ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    Your quite welcome Anonymous! Glad to hear you are enjoying the site. If you ever have any questions regarding the recipes here on Food on the Table, general cooking questions or need help navigating the site; please leave a comment and we will try and answer as quickly as possible.

    3 months ago
  • Anonymous
    Anonymous

    crock

    15 days ago

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