Savory pot roast in a creamy gravy that's just perfect for serving over mashed potatoes or noodles.
Ingredients
- boneless beef chuck roast: 1 piece (5 pound)
- salt and ground black pepper: (to taste)
- condensed golden mushroom soup: 2 cans (10.75 ounce cans)
- mushrooms: 2 cans (8 ounce cans, drained, sliced)
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
- dry onion soup mix: 1 pack (1 ounce pack)
- ½ teaspoons minced garlic: 1 piece
Metric Conversion
Stages of cooking
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Season roast all over with salt and black pepper and place roast in a slow cooker. Whisk golden mushroom soup, sliced mushrooms, cream of mushroom soup, onion soup mix, and garlic together in a bowl; pour over beef roast.
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Cook on Low for 8 to 10 hours.
