Pot Roast

5 from 1 vote

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Prep Time 10

Cook Time 8

Total Time 8 10

Course dinner

Cuisine American

Servings

Calories 285 kcal

Equipment

Ingredients

3-5 lb roast pikes peak
.8 oz brown gravy mix
10.5 oz cream of mushroom low sodium
1 lb potatoes cut
10 oz carrots
6 0z celery

Instructions

In slow cooker add roast pour brown gravy packet over the top
On a cutting board cut up potatoes, carrots (I used baby carrots- so no need to cut), and celery
Once veggies are all cut up add directly on top of the meat.
Then add cream of mushroom soup to the top of meat and veggies.
Place lid on slow cooker and cook on low for 8 hours
Once down meat should be tender, mix veggies and gravy around the meat and it is ready to serve

Video

Notes

Love these dump and go slow cooker meals. If you prefer you can add veggies in about 5 hours prior to meat being done and they won't be as done.

This meal is perfect with a side salad and dinner roll

Nutrition

Serving: 1cupCalories: 285kcalCarbohydrates: 16gProtein: 40gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 99mgSodium: 2852mgPotassium: 877mgFiber: 2gSugar: 2gVitamin A: 5925IUVitamin C: 90mgCalcium: 497mgIron: 4mg

Keyword pot roast

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