Gloria's Crock-Pot Roast

10 servings Prep: 15 m Cook: 8 h Total: 8 h 15 m Beginner
5.0/5 (2)
Gloria's Crock-Pot Roast
A dear friend of mine shared this chuck roast recipe with me several years ago, and I have never cooked a roast any other way since. Stuffed with garlic and onions, then slow-cooked with golden mushroom soup, Lipton onion soup mix, carrots, and potatoes, it is so tender it just falls apart. The original recipe called for 1/2 package Lipton Soup Mix - Maw-Maw likes the entire packet!

Ingredients

10 servings
  • 1 large chuck roast stuffed and seasoned
  • 1 can Campbell's Golden Mushroom soup (do not dilute)
  • 1 package Lipton Onion Soup Mix *
  • 1/2 can water
  • 1 large or 2 medium potatoes largely cubed
  • 1 to 2 carrots cubed or 1 cup baby carrots
  • 1/2 tablespoon each onion powder and garlic powder-granules

Step-by-Step Instructions

  1. Place roast in large crock pot.
  2. Pour golden mushroom soup on top of roast. Add onion soup mix to 1/2 can of water. Mix and pour on top of roast. Place carrots and potatoes on top of that. You do not need to stir. Cover and cook on low for about 8-9 hours.
  3. Note - * 1/2 package Lipton Soup Mix may be used for this recipe

Common Problems and Solutions

Q: Why is my roast still tough after 8 hours?

A: Make sure you're cooking on LOW heat, not high. Chuck roast needs the long, slow cooking time to break down the tough connective tissue. If your slow cooker runs hot, it may be done in 7 hours. The roast is ready when it easily falls apart with a fork.

Q: Can I cook this on high to save time?

A: You can cook on high for 4-5 hours, but low and slow gives better texture. The longer cooking time at lower temperature makes the roast more tender and develops better flavor in the gravy.

Q: Why is my gravy too thin?

A: As noted in the recipe, you can thicken the gravy with a cornstarch slurry (1-2 tablespoons cornstarch mixed with equal parts cold water). Stir it into the hot gravy at the end and let it simmer a few minutes until thickened.

Tips and Techniques

  • Start this the night before: Put it in around 10:00pm and by 7:00am it’s done, leaving your morning free to prepare side dishes.
  • The roast makes a lot of flavorful gravy - perfect for serving over rice, mashed potatoes, or with biscuits to soak it up.

Ingredient Substitutions

  • chuck roast: rump roast or bottom round roast
  • Campbell's Golden Mushroom soup: cream of mushroom soup or French onion soup
  • fresh potatoes and carrots: frozen mixed vegetables
  • Lipton Onion Soup Mix: homemade onion soup mix or 1/4 cup dried minced onion + 2 teaspoons beef bouillon

Equipment Needed

  • Large slow cooker (6-quart minimum)
  • Sharp knife for stuffing the roast

Historical Context

Slow cooker pot roasts became a Southern staple in the 1970s and 80s when Crock-Pots made it easy for working families to come home to a ready meal. The addition of Lipton onion soup mix and Campbell’s golden mushroom soup reflects the convenience cooking trends of that era, creating deep flavor without hours of hands-on work.