Best-Ever Pot Roast

Traditional pot roast revamped

Yield: 6 servings ( Serving Size: 1 )
Community Recipe from


  • 1/4 cup(s) all-purpose flour
  • 3 pound(s) Eye of Round
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 1 package(s) Lipton Onion Soup Mix
  • 1 cup(s) Reduced-Sodium Beef Broth
  • 1 can(s) Cream of Mushroom Roasted Garlic Soup
  • 1 can(s) water
  • 1 tablespoon(s) Extra Virgin Olive Oil


  1. Mix together flour, salt and pepper. Remove extra fat from Eye of Round and rub with flour, salt, pepper mix. Heat oil in Dutch oven over med-hi heat and brown meat on all sides.

  2. In crockpot, combine soup mix packet, beef broth, cream of mushroom - roasted garlic soup, and can of water. Lay browned meat in liquid and cook on LOW for 6-8 hours.

  3. At end of cooking time, pull out meat and shred. Pair with rice and use juices as gravy. You can also use any leftovers for a great Philly cheese sandwich!
February 2012

This recipe is a personal recipe added by SarahGray515 and has not been tested or endorsed by MyRecipes.

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