Slow Cooker Pot Roast With Tomatoes
This is an easy, everyday pot roast for a delicious family meal that is prepared in a slow cooker with tomatoes, mushrooms, and French onion soup.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1boneless chuck pot roast (about 3 pounds)
- Steak seasoning blend (to taste or salt and pepper to taste)
- 2tablespoons olive oil
- 1medium onion (peeled and sliced)
- 8ounces mushrooms (cleaned and sliced)
- 1can condensed French onion soup (undiluted)
- 1teaspoon Worcestershire sauce
- 2tablespoons ketchup
- 1(14.5-ounce) can diced tomatoes (undrained)
Instructions
Step 1
Gather the ingredients.Step 2
Rub the roast all over with the steak seasoning blend or salt and pepper.Step 3
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides, about 2 to 3 minutes per side.Step 4
Transfer the roast to the crockery insert of the slow cooker.Step 5
In the same skillet, sauté the onion and mushrooms over medium heat until the onions are lightly browned.Step 6
Add the soup, ketchup, Worcestershire sauce, and diced tomatoes and their liquid, and bring to a boil. Pour over the roast in the slow cooker.Step 7
Cook on HIGH for 1 hour.Step 8
Turn to LOW and continue cooking for 7 to 8 hours, or until tender.Step 9
Remove from the slow cooker and serve with boiled or mashed potatoes, using the pan juices as an unthickened sauce. If you desire, you can transfer the pan juices to a saucepan and stir in 1 tablespoon cornstarch that has been mixed with 2 tablespoons water until smooth. Whisk until the pan juices have thickened to make a thicker gravy.