Go Back
Print
Crockpot Pot Roast with carrots and mushrooms

Crockpot Pot Roast

Prep Time 5 minutes
Cook Time 10 hours

Ingredients

  • 3-6 lb. boneless rump roast
  • 1 can Campbell's French Onion soup
  • 1 can beef consommé or beef broth
  • 1 envelope Lipton onion soup powder mix
  • Pinch Rosemary dried or fresh (optional)
  • Pinch Thyme dried or fresh (optional)
  • 1-3 baking potatoes peeled and cut into 2-3" cubes
  • 1 carton of mushrooms optional
  • 1 bag of baby carrots optional
  • 1 onion sliced (optional)

Instructions

  1. Add roast to crockpot.
  2. Pour French Onion soup and beef consommé on top over roast.
  3. Sprinkle Lipton powdered soup mix over roast.
  4. Add rosemary and thyme to the sides of the roast (if using).
  5. Wash, peel and cut potatoes.
  6. Place icubed potatoes, mushrooms, carrots and onion on top (to avoid mushy carrots, add them halfway through cooking time if you will be at home or place in a foil tent and place on top of roast at beginning of cooking time).
  7. Cook on low 8-10 hours until meat is fork tender and falling apart.

Recipe Notes

(*Helpful hint - if you are only in need of a 3-4 lb. roast and can't find one in the refrigerated section, take the largest one to the butcher's window and ask them to cut it in half for you. They will be more than happy to do so, and it will really help to save money on that shopping trip!)
I buy the pre-sliced onions sold in the refrigerated produce aisle. The cost is only slightly more, but is worth its weight in the tears, hard work and time it takes to cut up an onion!