Description
This Perfect Pot Roast recipe features tender, flavorful beef cooked low and slow in a slow cooker with creamy mushroom soup, Lipton onion soup mix, and a beef bouillon cube. The result is a juicy, shreddable pot roast with rich gravy, perfect served over mashed potatoes or toasted hoagie rolls. Easy to prepare and ideal for comforting family meals.
Ingredients
Scale
Beef
- 2 to 3 pounds boneless rump roast
Seasonings and Sauces
- 2 cans (10 ounces each) cream of mushroom soup
- 1 packet dried Lipton Onion soup mix
- 1 beef bouillon cube
Instructions
- Prepare the slow cooker: Grease a 7-quart slow cooker to prevent sticking and make cleanup easier.
- Add ingredients: Place the boneless rump roast in the slow cooker. Pour the two cans of cream of mushroom soup over the roast. Sprinkle the dried Lipton onion soup mix evenly on top, and crumble the beef bouillon cube over all.
- Cook the roast: Cover the slow cooker with its lid. Cook on low heat for 9 to 10 hours or on high heat for 6 to 8 hours until the meat is tender and shreds easily.
- Shred and serve: Remove the roast from the slow cooker and shred it using forks. Return the shredded meat to the slow cooker to soak in the flavorful gravy. Serve the pot roast hot over mashed potatoes or on top of toasted hoagie rolls, enjoying the rich gravy with every bite.
Notes
- For best flavor, use a 7-quart slow cooker to allow plenty of room for the roast and sauce.
- You can adjust cooking times based on your slow cooker’s performance; low and slow yields tenderest meat.
- Shredded pot roast is delicious served with mashed potatoes, inside sandwiches, or alongside steamed vegetables.
- Use fresh or dried herbs to customize the flavor further if desired, such as rosemary or thyme.
