Yankee Pot Roast
Yankee Pot Roast
Servings
Ingredients
- 2 tablespoons olive oil
- 4 to 5 pound boneless beef chuck roast
- 1 tablespoon garlic salt
- 1 teaspoon black pepper
- 2 cans (10.75 ounces each) cream of mushroom soup
- 1 cup water
- 2 cups beef stock
- 2 tablespoons tomato paste
- 6 to 8 medium sized potatoes - quartered 2 cups peeled baby carrots
- 4 stalks celery - cut into 2-inch pieces
- 2 large onions - quartered
Instructions
- Heat oil in a large skillet.
- Season roast with garlic salt and pepper.
- Brown roast for a few minutes on each side.
- Place roast in the slow cooker.
- In a bowl, whisk together soup, water, stock, and tomato paste.
- Pour the mixture over the roast.
- Cover and cook on low for 6 to 8 hours or until the roast gets really tender.
- Add potatoes, carrots, celery, and onions.
- Lift roast so vegetables are covered in the gravy.
- Cook on high for another hour or until veggies are tender.
- Remove roast and vegetables to a platter.
- Serve the gravy over the roast and vegetables.
Nutrition
Calories: 760kcal | Carbohydrates: 34g | Protein: 44g | Fat: 49g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 22g | Trans Fat: 3g | Cholesterol: 161mg | Sodium: 1205mg | Potassium: 1547mg | Fiber: 5g | Sugar: 4g | Vitamin A: 156IU | Vitamin C: 36mg | Calcium: 85mg | Iron: 6mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
This is fantastic! My friends loved it. I had some left over and made some pot roast sandwiches for them before they left, they asked for more. Thank you for the recipe
Thank for sharing Craig! I’m so glad you liked it! -Amy
Family love it usually mix soup and liquid as much as I can before I put back in oven and does not get lumpy. Very flavorful love to try ur reciepes
Thanks Barb! There’s nothing better than a good pot roast! -Amy
I’m a little confused about this scrumptious looking recipe…I’m assuming the soup, water, stock and tomato paste go over the roast and all cook together…then, when you put the veggies in the gravy do you add the roast back on top and cook on high for another hour? Thanks for your help and all your delicious recipes…
Hi Ginger. Thanks for sharing! I tweaked the recipe a bit. Yes, the soup mixture gets dumped over the roast and then you turn on your slow cooker. You add the veggies after the roast has cooked for about 6 hours.