Type what you have

Ingredients

• ✓ pot roast
• cream of mushroom soup
• water
• onion soup mix

Instructions

1. 1 Mix condensed soup, water, and dry onion soup mix in a slow cooker. Place pot roast in the slow cooker and coat with soup mixture.
2. 2 Cook on Low for 8 to 9 hours or High for 3 to 4 hours.

By Brenda Arnold

Ingredients

• ✓ pot roast
• cream of mushroom soup
• water
• onion soup mix
• potato
• carrot
• yellow squash
• zucchini

Instructions

1. 1 Combine soup, water, and onion soup mix in a slow cooker. Add pot roast to the slow cooker; spoon soup mixture over top. Add potatoes, carrots, squash, and zucchini. Cover the slow cooker.
2. 2 Cook on High until the roast is cooked through, 3 to 4 hours (or on Low for 5 to 6 hours). An instant-read thermometer inserted into center should read 160 degrees F (70 degrees C).

By The Boss Of Sauce TBOS

Ingredients

• ✓ pot roast
• pie pastry
• butter
• all-purpose flour
• beef broth
• hot pepper sauce
• salt
• black pepper
• potato
• carrot
• onion
• pea
• corn

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick the bottom and sides with a fork.
2. 2 Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower the temperature to 375 degrees F (190 degrees C).
3. 3 Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth and continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.
4. 4 Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the top crust under the bottom crust and press together to seal. Cut several slits in the top crust to allow steam to escape.
5. 5 Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.

By Valerie

Ingredients

• ✓ pot roast
• beef chuck roast
• salt
• black pepper
• beef broth
• water
• onion
• garlic
• carrot
• rosemary
• potato
• yukon gold potato
• evaporated milk
• butter
• salt

Instructions

1. 1 Season beef chuck roast with salt and black pepper; sear in a large, deep skillet or Dutch oven over medium heat until browned, about 10 minutes per side.
2. 2 Pour beef broth and water into the skillet with roast. Arrange onion wedges and garlic cloves around beef; spread carrots atop and place sprig of rosemary atop carrots. Turn heat to medium-low and simmer until tender, about 6 hours.
3. 3 Cover potatoes with water in a large pot and bring to a boil; reduce heat to low and simmer until tender, about 30 minutes. Drain. Mash potatoes with butter and 1/2 of the evaporated milk until smooth; slowly mash remaining evaporated milk into potatoes to achieve the desired consistency. Season with salt.
4. 4 Remove 1 or 2 cloves of garlic from the skillet and mash cloves on top of roast; serve with mashed potatoes.

By cmm511

Ingredients

• ✓ pot roast
• butter
• carrot
• onion
• celery
• water
• milk
• scalloped potato

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking dish.
2. 2 Melt 1/2 tablespoon butter in a skillet over medium-high heat. Add carrots, onion, and celery; cook until tender, 5 to 8 minutes. Stir in shredded pot roast; set aside.
3. 3 Stir together boiling water and remaining 1 tablespoon butter in a large bowl until butter is melted. Mix in milk, potatoes, and the envelope of sauce mix from the box. Add pot roast mixture and stir until combined. Pour into the prepared baking dish.
4. 4 Bake in the preheated oven until potatoes are fork-tender, 30 to 40 minutes. Remove from the oven and let sauce thicken for 5 minutes before serving.

By Yoly

Ingredients

• ✓ pot roast
• feta cheese
• pie crust
• corn
• pea
• salt
• turmeric
• black pepper
• ginger
• curry powder
• cinnamon
• cumin
• brown gravy mix
• garlic
• yellow onion
• water
• sweet potato

Instructions

1. 1 Put sweet potato into a saucepan with enough water to cover completely; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Combine water, onion, and garlic in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until onion softens, about 5 minutes.
4. 4 Stir gravy mix, cumin, cinnamon, curry powder, ginger, black pepper, turmeric, and salt into the water; add leftover pot roast, sweet potatoes, peas, and corn. Cook the mixture, stirring occasionally, until heated through, about 5 minutes; pour into the frozen pie crust. Sprinkle feta cheese over the filling.
5. 5 Bake in preheated oven until crust is golden brown around edges, about 25 minutes.

By ArmyWO