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Crock Pot Mushroom Roast

Hey friends!

 I've got a new recipe for you! It's called a Crock Pot Mushroom Roast, but really the only thing mushroom is the Campbell's Cream of Mushroom soup that you use. It also has carrots, red potatoes, and onion soup mix. Yum!

(Scroll to bottom to see recipe without pictures.)
I don't remember where I got the recipe from, but I have been making it for a few years, and it has become one of my husband's favorites. He requests it pretty often in the fall and winter months. Now that it's officially fall, this is the PERFECT dinner for those chilly evenings. (Not that it's chilly here in Arkansas yet. I mean, when I made this the other weekend it was 90 degrees outside.) Just pop a few dinner rolls in the oven right before serving, and you've got yourself an easy, warm, hearty meal great for any night of the week! Enjoy!

Crock Pot Mushroom Roast

Ingredients:
3 pound roast (chuck or rump)
3 cups of baby carrots
4-5 small red potatoes (quartered)
1 can of cream of mushroom soup
1 packet of dry onion soup mix


Directions:
1.) Mix all ingredients, except roast, in crock pot until well combined.

2.) Push mixed ingredients to sides of crock pot and add roast to center.


3.) Cover and cook on LOW for 7 hours (can also be cooked on HIGH for less time, but I recommend LOW temperature for a more tender roast).






Enjoy!

*********************************

Crock Pot Mushroom Roast

Ingredients:
3 pound roast (chuck or rump)
3 cups of baby carrots
4-5 small red potatoes
1 can of cream of mushroom soup
1 packet of dry onion soup mix

 Directions:
1.) Mix all ingredients, except roast, in crock pot until well combined.
2.) Push mixed ingredients to sides of crock pot and add roast to center.
3.) Cover and cook on LOW for 7 hours (can also be cooked on HIGH for less time, but I recommend LOW temperature for a more tender roast).


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