I have made this recipe at least 15 times. What I have found that the best cut of meat to use is a tri-tip roast. There is no need to brown the meat but I do recommend trimming off as much fat as possible. One problem I had was that there was always too much gravy leftover. I have recently discovered that this recipe comes out just as spectacular using one can of soup and half a can of water. Do use the regular amount of onion soup mix. It should be cooked to perfection in about six hours. I also have a suggestion on the type of slow cooker used. I first tried making this recipe in a small Nesco but it was not able to keep the roast completely immersed in the soup mixture. I use a Rival. It is 7 inches wide and about 5 inches deep. This is the most typical slow cooker around. Finally a word on adding vegetables. I tried adding carrots and potatoes to this recipe and for some reason, the gravy was not very flavorful. For this reason, I just leave them out. Good luck!
This is a very easy recipe for a delicious pot roast. It makes its own gravy. It’s designed especially for the working person who does not have time to cook all day, but it tastes as you did. You’ll want the cut to be between 5 and 6 pounds.”
2 (10.75 ounces) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
In a slow cooker, mix cream of mushroom soup, dry onion soup mix, and water. Place pot roast in the slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.