Crock pot roast recipes with cream of mushroom soup

Q: Do you completely cover roast with water in crock pot?

It doesnt matter if it is covered or not. The inside of the slow cooker will be warm enough to cook the meat. Braising (not submerged) and simmering (submerged) are two methods which both can lead to good results.

Recipes
Roast Beef

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ingredients
Questions & Replies
RECIPE SUBMITTED BY
Do you have to brown a roast before putting it in the crockpot?
Do veggies go on top or bottom of roast in crock pot?
Do potatoes go on top or bottom of roast in crock pot?
Do you completely cover roast with water in crock pot?

"I found this on the all recipes site. This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did. You'll want the cut to be between 5 and 6 pounds."

Ready In:

8hrs 10mins

Ingredients:

ingredients

2 (10 3/4 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1⁄4 cups water
5 1⁄2 lbs pot roast

directions

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.
Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Questions & Replies

I HAVE A 2 LB ROAST, YOUR RECIPE FEEDS AND ARMY. I AM A SENIOR SINGLE!!!!!!

Reviews

Quick & Easy!! I sub beef broth for the water and use a boneless chuch roast. Baby carrots & whole new potatoes always make it in the pot too. I always have left overs so...I shread the meat into small chunks & the next day put the whole thing, meat, carrots, potatos and some gravy into a pie dish and cover w/1 9" pie shell. Bake for 45 minutes at 375.
This was delicious. I used Epi Curious advice and used the golden mushroom soup. I can't believe the difference in taste between the cream of mushroom and the golden soup. I had never used the golden mushroom soup and it was totally awesome. I also put the carrots and potatoes in when I put in the beef. I cooked it on low for about 8 hours. I added potatoes, onions and carrots when I added the beef roast.The potatoes, onions and carrots came out to a beautiful golden color and the meat was very tender. The vegetables were infused with the wonderful flavor of the gravy. Thanks for sharing.
Wow! Super tasty! I added potatoes & carrots to make up for a super small roast since there is only 2 of us. Also, I added fresh mushrooms. In place of water I used beef broth. The gravy was so good I was eating it with a spoon! Followup: I've made this many times and it is the only way I will cook a pot roast now as it's sooo good. When adding veggies add them from the very beginning. Even with potatoes. They will soak up the broth and end up tasting spectacular. Unless you jab at the potatoes too much they have always kept their form all the way to the end for me even with cuting my potatoes up in large chunks. Also, if available to you try crock pot liners for easy clean up. I find them at the grocery store where the aluminum foil is. Don't skip using the dry onion soup mix. That is key to the wonderful flavor.
I'm making this for the zillionth time! Today, I used the usual Angus Chuck roast with nice marbeling, maybe 3 1/2-4 lbs., 2 cans of COM, 1 package of regular onion soup mix, red wine instead of water, garlic, salt & a bit of pepper on the roast & a pinch of Thyme, as too much will make it all about the Thyme. I also used fresh mushrooms instead of canned. The meat will cook for 8 1/2 hours, always on low. Rice pilaf & a fresh veg like string beans will complete the meal. I love this recipe!
My mother-in-law made this for us 30 years ago and I just had to have it. I was SO surprised how simple it is to make. It is still a family favorite in our home. My recipe calls for 1 can of cream of mushroom, 1 can of golden mushroom along with the small package of dried onion soup mix. The combination of the mushroom soups makes a wonderful sauce! This recipe tends to be high in sodium so look at labels and select the soups with the least amount of sodium.She also coated her roast with Guldens mustard which adds a little zing to the sauce. I have done it both with and without the Guldens and it's great!

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Tweaks

It's me, again. I have a change-up for this recipe. Sometimes, rather than using 2 cans of COM soup, I'll use 1 can of Beefy Mushroom Soup or Golden Mushroom Soup & 1 of COM. You could also use a can of Onion Soup with 1 of COM, then omitting the dry soup mix.
I've made this several times & it was enjoyed! I substitute dry white wine or dry sherry for the water to add more flavor, add a can (or 2 if larger roast) of well-drained mushrooms & use onion mushroom dry soup mix. I have a large crockpot (6 quart or larger) & cook for 8 1/2 hours on low. If I use smaller roasts, I adjust the amount of ingredients accordingly.
This is similar to a pot roast I made many years ago, wrapped in foil and slow cooked in the oven. This recipe lends itself well to that method, only using the crockpot which makes it even easier. First I lined my slow cooker with heavy duty foil, leaving enough overhang to seal after the liquids are added. I used dry red wine instead of water, and microwaved it for about 5 minutes on high to burn off much of the alcohol, then dissolved one can of golden mushroom soup, the dry onion soup mix, and about a teaspoon of Better than Bouillon Au Jus Base, which I then poured on top of the roast and sealed the foil tightly. I slow cooked on high for one hour, then turned it down to low for 7-8 hours.
As some other reviewers did, I cooked my 6 pound roast in the crock pot for 12 hours on low. I also used a can of beef broth in place of the water. About an hour before serving, I took out approximately 1 1/2 cups of the liquid, cooled it down with ice cubes (my mom always said that if you tried to put flour into a hot mixture it would lump up), put in about 1/4 to 1/3 cup of flour, mixed it all together and put it back into the crock pot with the meat. I also added two cans of sliced carrots at that time. When we were ready to be eat, we had a wonderful gravy to eat with our roast and rolls! Thanks so much for this recipe. It is down home cooking at its finest.
Really disappointed in this one. I was so looking forward to a savory pot roast....didn't happen. I used one and one quarter cups of beef broth instead of just water (hoping to up the flavor factor), and I also put the potatoes, quartered, in at the beginning. Other than that, everything stayed the same. The potatoes were not done, not all the way....the gravy was thin and didn't have too much flavor to it, either. This one is going back on the shelf.

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My name is Kaccy. I'm in my mid 30's, live in New Mexico. DH is Mike. I have a 22 yr son, Chris. 17 yr step-son, Dallas and 14 yr step-daughter, Ashley. I am a Christian, like to cook, make candles and other crafts. I love outdoors!!! I'm a Artesia Bulldog Fan!!! and a Bronco's Fan! I waitress and love it. I work at a nice little "brew pub" and just have a blast with my customers.

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Do you have to brown a roast before putting it in the crockpot?

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

Do veggies go on top or bottom of roast in crock pot?

Layer wisely: For even cooking, cut food into uniform-size pieces. Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top.

Do potatoes go on top or bottom of roast in crock pot?

Season one side of roast with salt and pepper and place in hot pan, seasoned side down. Season remainder of roast with salt and pepper and brown on all sides. Place browned pot roast in bottom of slow cooker, top with potatoes then pour cooking sauce over the top. Cook on high 3 1/2 to 4 hours or until tender.

Do you completely cover roast with water in crock pot?

It doesn't matter if it is covered or not. The inside of the slow cooker will be warm enough to cook the meat. Braising (not submerged) and simmering (submerged) are two methods which both can lead to good results.