During the summertime months I like to use my slow cooker 2-3 times a week to prepare the family’s dinner. It saves me time during the busy work week and I don’t have to heat up my kitchen on those sweltering hot days. As soon as I get home from work…I have a hot dinner on the table within 30 minutes.
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Beef Roast, Potatoes and Carrots Slow Cooker Recipe
10 1/2 oz. can Condensed Cream of Mushroom Soup
2 to 2 1/2 lb. Boneless Beef Roast
1 small Onion, Finely Chopped
6 large Potatoes, Peeled and Diced
3 large Carrots, Sliced
Water
Salt and Ground Black Pepper
1 Tbsp. Parsley Flakes
Place everything into the slow cooker. Use the empty soup can to add water…just enough to cover the beef roast and veggies. Add a dash of salt and ground black pepper along with the parsley flakes. Stir to make sure everything is combined.
Slow cook on the low setting for 5-7 hours or on the high setting for 4-5 hours. The beef should be tender and falling apart easily when poked with a fork. Serve.
If you have leftovers…let it cool down. Place into a refrigerator safe container with an airtight lid. Refrigerate for up to 3 days. You can freeze it for later use too.
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Sometimes I like using a slow cooker instead of the grill in the summer to get more in depth flavor.
This looks delicious and simple enough to have time to get it going in the morning.
YES sounds so good. Not a carrot fan so I would only use one 🙂
but I love the potatoes and onion with the roast. going to have to buy one and make
I love roast cooked like that. It reminds me of my Mother cooking like that.