This slow cooker pot roast uses a can of mushroom soup and a packet of onion soup mix to make the best retro pot roast you are ever gonna make! My version adds in beef broth because we love a lot of gravy!
Heat a large skillet with a tablespoon of oil. Sear the roast on all sides until browned, then place into the bottom of the slow cooker.
Combine the gravy ingredients and pour over top of the roast. Cover with the lid.
Cook the roast on high for 4 hours, or on low for 6-7 hours.
Remove the lid. Place the vegetables around the roast, place the lid on again and continue cooking for another 2-3 hours on high, and another 3-4 hours on low, until the roast pulls apart and the vegetables are cooked.
Remove the vegetables and place on a platter. Ladle the gravy into a gravy boat.
Remove the roast and pull apart the beef in chunks. Place on a platter alongside the vegetables.
Remove and serve!
Cooking time will depend on the thickness and toughness of your roast, the size of vegetables, how well your slow cooker seals, etc. All times are approximate and just a guideline in this recipe.
You can place all vegetables around the roast at the beginning, pour the soup over top and cook. The vegetables will be softer but you can leave them cooking all day this way.