You guys, this could not be more of an accurate statement…
…please take a look at the 10 day forecast here in my hometown…
…I mean for the love, pick a season already, Texas!
Sigh.
Since the Lord has clearly decided today will be winter, I decided it was the perfect time to re-post my most “wintery” recipe…
It’s easy. It’s delicious. It will make your home smell insanely good.
When I wanted a great roast recipe that would take no time at all to prep, who did I call? My mother-in-law…because she knows roast.
Now, my mother-in-law likes to add carrots and new potatoes the last hour or so, but we like to serve ours alongside a baked potato and a salad. Either way? Delish!
I’m telling you…you will be making this one on REPEAT!
From my (currently) wintery kitchen to yours, happy roasting! xx
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Best Slow Cooker Roast
- Yield: 4 to 6 1x
Description
My mother-in-law’s original recipe is the perfect weeknight winter recipe!
Ingredients
- 1 (3 to 4 pound rump roast)
- Extra Virgin Olive Oil (EVOO)
- salt and pepper (I prefer Kosher or sea salt)
- 2 (10 oz) cans cream of mushroom soup (we use gluten-free)
- 1 packet of Lipton’s Beefy Onion soup mix (two packets come in a box)
- about 1½ cups of beef stock
Instructions
- In a big pot over medium-high heat, add in a big drizzle of EVOO and brown up both sides of your roast. Sprinkle a liberal amount of both salt and pepper on each side as you brown (no more than 4 minutes per side).
- Once both sides are browned, add the roast to your slow cooker and then add in your cream of mushroom soups, one packet of onion soup mix (just the dry packet, not prepared) and your beef stock. Cover and cook on HIGH 8 to 10 hours.
- When you’re ready to eat, remove the roast from the slow cooker and allow it to rest 5 to 10 minutes before slicing and serving.
Your family is going to love, love, love this recipe! Huge hit at my house!!
Dawn Scheurich says
I just made this yesterday as we were having a snowstorm here in SW MO! It’s the best roast recipe and my grandson’s favorite meal that I fix!
Mix and Match Mama says
Yay!!! I hope you guys are having another cozy snow day today too!
Betsy says
I have a question. Is there another soup I could use? Not a fan of cream of mushroom.
Mix and Match Mama says
You can add some beef stock in there and just use that. I would add about 2½ cups of stock instead of the soup.
Deb says
We are making your chicken corn chowder today while we watch the snow coming down!
Mix and Match Mama says
I forget about that one!! Great choice!!
Deb says
Going to try this recipe – I do something similar with Lipton onion soup mix and tomato paste, wine, but haven’t tried the cream of mushroom soup and it sounds like a great addition.
Lois A. Hilty says
Am wondering why you’re using GF soup now since you’d said gluten doesn’t affect Kensington. Or did I misunderstand you? Thanks.
Mix and Match Mama says
That Progresso Mushroom Soup is really really good. G-free or not, you should try that one next time. The consistency is very “homemade”.
Paula Hobbs says
I did my online Walmart delivery as soon as I saw this post yesterday. Prepped it as soon as I got home and it’s currently on warm standby in the crockpot for dinner tonight! I can’t lie – I did a small taste test this morning and it’s chef’s kiss!! 🙂
Lisa Smith says
Is this supposed to cook on HIGH?
Mix and Match Mama says
I cook it on high. I cook my pork on high often too. I find it gets more tender that way as it slow cooks.