Try this “fill it and forget it” slow cooker beef roast recipe. Toss everything in the crock pot and let it do the rest of the work. Cook all day for a ready-to-eat dinner!
This recipe makes ten 1-cup servings of roast. It is a good overnight or all-work-day recipe.
Each serving is 8 Smart Points
(See notes at bottom of the recipe for brand and size details that match the video.)
- 1 can Cream of Mushroom Soup
- 1 can Golden Mushroom Soup
- 1 packet Lipton Onion Soup Mix
- 1 packet Hidden Valley butter milk ranch seasoning packet 0 sp
- 1 lb Beef Roast (Trimmed to 1/8″ Fat)
- 1 lb Small New Potatoes (quartered or halved)
- 1 12 oz Mini Carrots
- 1.5 Cup Beef Stock (optional)
- 1 Medium Onion – Diced (optional)
Cut potatoes into bite-size portions
Add everything to crockpot plus (optional) 1 C of the beef stock/broth
Stir a bit to distribute evenly
Cook on low for 8 hours, or high for 5 hours – or until roast is tender.
If you added the beef stock/broth – Mix 2 Tbs cornstarch with remaining 1/2 cup of stock, then stir into the crockpot (while still hot)
Break roast into 10+ chunks
As made on the video (including the stock and cornstarch,) the roast/stew is:
9 SP per serving
Ingredients on video:
10.5oz Can Campbell’s Golden Mushroom Soup
10.5oz Can Campbell’s Cream of Onion Soup
1 lb (cooked weight) Beef Roast
1 bag Cal-Organic mini carrots (12 oz)
1 packet Lipton Recipe Secrets Onion Soup Mix
1 packet Hidden Valley Buttermilk Ranch Mix
1.5 lb Bag of Primate Selection Petite Potatoes (extra SP here)
1-1/2 C beef stock
2 Tbs Cornstarch
2 Replies to “Slow Cooker Beef Roast Recipe”
Can I make this in my slow cooker instead? What temp low or high? How long? I plan on searing it first of course.
The recipe instructions time times are for using a slow cooker. According to Google “low” is typically around 190 degrees.