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5-Ingredient Slow Cooker Pot Roast
By:amydoecooking
Ingredients
- 2 to 2 1/2 pounds Yukon gold potatoes, cleaned and halved
- 1 (1-pound) bag baby carrots
- 1 (2 to 3 pound) chuck roast
- 2 (10.75 ounce) cans cream of chicken soup
- 1 packet onion soup mix
- 1 (16.3 ounce) can refrigerated biscuits, such as Pillsbury Grands!® (optional)
CLICK IMAGE BELOW TO WATCH
Directions
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Add potatoes and carrots to a slow cooker and mix together. Set pot roast on top of the vegetables. Empty out cream of chicken soups over the roast and spread evenly so meat is covered. Sprinkle onion soup
mix on top. -
Cook on LOW for 8 to 9 hours.
-
Remove pot roast and trim off any excess fat. Shred meat using 2 forks and return to the slow cooker. Stir everything together, cover, and cook on Low for another 20 minutes while you bake the biscuits according to package directions.