Slow Cooker Savory Pot Roast

1/2 can condensed cream of mushroom soup
1 dry onion soup and recipe mix
6 small red potatoes, scrubbed and quartered
6 medium carrots, cut in half lengthwise and into 2 inch pieces
1 medium stalk celery, cut in half lengthwise and into 2 inch pieces
1 boneless English roast

Directions:

Stir the mushroom soup, soup mix, potatoes, carrots and celery in a 4 1/2 quart slow cooker. Add the beef and turn to coat. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork tender.
* or on HIGH for 4 to 5 hours

Looks yummy. I really miss using all my recipes that use cans of soup. The gluten free condensed soups are just not the same.

I make this all of the time. It is delicious and the sauce/soup makes great beef and noodles the next day.

Sounds really good.

Sounds good

What is an English roast?

An English roast is the cut....better than a blade roast IMHO, used to get lovely English roasts with little oval bones along one side (years ago) Butcher tells me now they no longer include those bones (which added much to the flavor) He says they don't come like that from the major meat processing plants (using for some other cut I guess).
Anyway..looks like a great recipe..wonder why only 1/2 the can of soup...whole can would make more gravy : 0

What's an English Roast?

beef chuck

This is the way I always make my roast. It's the BEST! Works with a pork roast too.