This is a fairly straight forward “recipe,” it is really just something I throw together.
Use your favorite cut of beef for pot roast. I usually use a Top Round or Bottom Round, the less tender of a cut, the better. Buy more than you think you will need, because it is even better the next day!
Depending on how much meat you use, you will want to at least double the recipe for Condensed Cream of Mushroom Soup.
For a double batch of the Condensed Mushroom Soup, add
1 packet of Lipton’s Onion Soup Mix (add a second if you want more onion flavor) to the Condensed Mushroom Soup.
UPDATE: Lipton’s Onion Soup Mix is NO LONGER GLUTEN FREE!! An alternative is to try making your own homemade onion soup mix, just be sure that the beef bouillon you use is gluten-free (many brands do contain gluten). If you’d rather avoid using beef bouillon altogether, here’s an alternative homemade bouillon-free onion soup mix recipe from Angela’s Kitchen.
- Brown the beef in canola oil, approximately 7 minutes per side.
- Transfer the beef to a slow cooker.
- In a bowl, add the Onion Soup Mix to the Condensed Mushroom Soup, mix well. Add some water to thin it about a bit, I used 3/4 cup of water. Stir.
- Add soup mix to the slow cooker, cover and set to slow cooker to low for 8 hours or until tender.
I served this with mashed potatoes…
and a Strawberry Jello Salad which I will post the recipe for soon!
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