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.
- Serves: 8 persons
- 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)
Step 1Gather the ingredients.
Step 2Rub the roast all over with the steak seasoning blend or salt and pepper.
Step 3Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides, about 2 to 3 minutes per side.
Step 4Transfer the roast to the crockery insert of the slow cooker.
Step 5In the same skillet, sauté the onion and mushrooms over medium heat until the onions are lightly browned.
Step 6Add 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 7Cook on HIGH for 1 hour.
Step 8Turn to LOW and continue cooking for 7 to 8 hours, or until tender.
Step 9Remove 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.