5-Ingredient Dump-and-Go Pot Roast
A 3 lb chuck roast, a packet of onion soup mix, a can of cream of mushroom soup, carrots and potatoes, dumped in and cooked 9 hours on LOW.
5-Ingredient Dump-and-Go Pot Roast
Course: Main CourseDifficulty: Easy8
servings10
minutes9
hoursA 3 lb chuck roast, a packet of onion soup mix, a can of cream of mushroom soup, carrots and potatoes, dumped in and cooked 9 hours on LOW.
Ingredients
3 lb boneless chuck roast
1 packet onion soup mix
1 can (10.5 oz) condensed cream of mushroom soup
4 carrots, cut in 2-inch chunks
1½ lb baby potatoes, left whole
1 large yellow onion, sliced
3 garlic cloves, smashed
½ cup water
1 tsp black pepper
1 tsp dried thyme
2 tbsp chopped parsley
Directions
- Put the potatoes, carrots, onion and garlic on the bottom of the slow cooker.
- Set the roast on top.
- Sprinkle the onion soup mix evenly over the roast.
- Spoon the cream of mushroom soup over the top.
- Add the water around the sides, not over the roast.
- Sprinkle with the pepper and thyme.
- Cover and cook 9 hours on LOW without lifting the lid.
- Test with two forks for a clean separation.
- Break the roast into large pieces and stir the sauce through the vegetables.
- Serve with parsley on top.
Notes
- Use water, not broth, since the soup mix is salty. Leave the roast thawed and the lid closed. The sauce is thick enough to serve over rice.
Why water, not broth, in this Dump-and-Go Pot Roast
The onion soup mix is salty, so adding broth would push the sauce over. Water keeps the balance right. The cream of mushroom soup cooks into a sauce thick enough to serve over rice.
This is a recipe for busy mornings. The packet and soup do the seasoning work, so you only chop and layer. Put the harder vegetables, the potatoes and carrots, around the sides where the heat is strongest, and the onion and garlic on top of the roast. Cover and walk away.
Swaps for the 5-Ingredient Dump-and-Go Pot Roast
Cream of chicken soup can replace mushroom. Fresh thyme can replace dried. Leave the roast thawed and the lid closed. Cooking from frozen makes the cook time unpredictable.
Serving and storing 5-Ingredient Dump-and-Go Pot Roast
Spoon the sauce over rice or mashed potatoes. Leftovers keep 3 to 4 days in the fridge.
The mistake is lifting the lid to look. It adds time every time.
Spoon the extra sauce over the vegetables on the plate.
5-Ingredient Dump-and-Go Pot Roast at a glance
- Prep time: 10 minutes
- Cooking time: 9 hours
- Servings: 8 servings
- Ingredients: 11, led by boneless chuck roast, packet onion soup mix, (10.5 oz) condensed cream of mushroom soup, carrots
Tips for 5-Ingredient Dump-and-Go Pot Roast
Use water, not broth, since the soup mix is salty. Leave the roast thawed and the lid closed. The sauce is thick enough to serve over rice.
5-Ingredient Dump-and-Go Pot Roast FAQ
How long does 5-Ingredient Dump-and-Go Pot Roast take?
5-Ingredient Dump-and-Go Pot Roast takes 9 hours of cooking after 10 minutes of prep.
How many people does 5-Ingredient Dump-and-Go Pot Roast serve?
This recipe makes 8 servings.
What do I need to make 5-Ingredient Dump-and-Go Pot Roast?
11 ingredients, led by boneless chuck roast, packet onion soup mix, (10.5 oz) condensed cream of mushroom soup, carrots. Amounts are in the recipe card above.
