2 Can Slow Cooker Pull-Apart Pot Roast

Paula Todora

By
@ptodora

The most tender, pull-apart pot roast from frozen roast and 2 cans of soup! (add spices if you'd like)
Made in the slow cooker, the roast can be put in frozen.


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Comments:

Serves:

8

Prep:

5 Min

Cook:

8 Hr

Method:

Slow Cooker Crock Pot

Ingredients

4-6 lb
pot roast (rump, blade, shoulder, chuck)
1 can(s)
beef broth (15 ounce)
1 can(s)
golden mushroom soup, undiluted (15 ounce)
any spices you wish-salt, pepper, garlic powder, onion powder, etc.

Directions Step-By-Step

1
Turn the slow cooker on low. Add beef broth and either frozen or thawed pot roast. Add any spices you'd like and cover. Cook on low 6-8 hours. (I use a frozen roast and cook it while I sleep)
2
Add undiluted golden mushroom soup and mix with juices in slow cooker. Cover and continue to cook on low 1-2 hours.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Southern