Prep Time:
10 Mins
Cook Time:
8 Hours
Makes 6 servings

Remember, don't lift the lid. Each time you do, heat is lost, and you'll need to cook 20 to 30 more minutes.

How to Make It

Step 1

Stir together first 3 ingredients in a 5 1/2-qt. slow cooker.

Step 2

Sprinkle roast evenly with flour, salt, and pepper. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Transfer roast to slow cooker.

Step 3

Cover and cook on LOW 8 hours.

Step 4

Remove roast from slow cooker; slice to serve. Skim fat from gravy in slow cooker, if desired. Whisk gravy; serve over roast.

Ratings & Reviews

AshLynn's Review

October 16, 2013
This was delicious - I didn't realized until after I'd made it that the recipe called for condensed beef broth rather than regular, but the gravy was still very flavorful. Will definitely make this again.

caseyj's Review

February 01, 2012

Rhonda1962's Review

September 12, 2011
TOO DIE FOR!! I used a 3 lb. rump roast & added GARLIC salt & pepper before browning. After mixing soup, broth & soup mix in crockpot I added an 8 oz. pkg. of fresh whole mushrooms sliced thick and 1 med. sweet onion cut in large chunks. Placed the roast on top and added 1/2 to 1 cup (didn't measure) of Riunite Lambrusco red wine. Went the full 8 hours and the aroma in the house was amazing! Whisked a little water & cornstarch with the gravy to thicken & it didn't really even need to be seasoned more. Garlic mashed potatoes-homemade rolls-steamed lemon french green beans & salad. PERFECTION! Will definately make again. Thanks for posting this recipe.

saraarcara's Review

February 04, 2011
SO good. Everything just melts in your mouth. We always just serve with something green because I end up overdoing it a little on the gravy...

snoopy66's Review

October 19, 2010
This was so very easy, moist and delicious. I gave it 4 instead of 5 because I think of 5 as really good restaurant quality meal, but this was still a pot roast. Used sirloin tip instead of eye of round and 1/2 c. regular broth with 1/2 c. red wine in place of condensed broth. Served with garlic mashed potatoes and roasted cauliflower. Made for 4 and there is another meal still left! Great rainy day meal.

pooky136's Review

August 31, 2010
This was a great recipe! My husband & I loved it. I did add baby carrots, small red potatoes, and big chunks of onion in the bottom of the crockpot and then placed the beef on top. I also seared all sides of the meat before adding it to the crockpot.

cookingdad's Review

December 16, 2008
This was awesome!!!!!!!!!!

cyndi2774's Review

December 09, 2008
I usually make everything from scratch, so using soup mix was something new for me. It was easy and delicious though! I did make minor changes, simply because I wanted to use what I had on hand. I used regular cream of mushroom soup and I accidentally bought beefy-onion dry soup mix instead of the onion-mushroom variety. To make up for the lack of garlic, I added 5 whole garlic cloves to the mix, (but you could mince them if you like). For the person who had a tough roast... I bet your cooker was cooking at too low of a temperature. I found that I had to turn my cooker to medium because low was just TOO low. It barely kept the meat warm. Adjust your temperature until you get your meat at a medium simmer and leave the temperature there. (In fact I turned mine on high until it was hot, then adjusted the temp down). My hubby RAVED about this recipe. I am going to add it to our cookbook... which is a RARE honor.

MariaP's Review

November 14, 2008
I followed the recipe exactly. It was dry, tasteless, and caused us to grab our coats and run to the nearest restaurant for an edible dinner. The only positive note is that I was able to chop it finely to serve to our 9 week old kittens.

karin227's Review

November 07, 2008
Easy and the meat was so tender. We served it over pasta and enjoyed it for days!