Perfect Pot Roast Slow Cooker (Printer-Friendly)
Tender roast simmered in savory gravy, perfect for comforting weeknight or weekend dinners with minimal effort.
# What You’ll Need to Cook:
→ Main
01 -
900 g to 1.4 kg boneless rump roast
02 -
2 cans (284 g each) cream of mushroom soup
03 -
1 packet dried onion soup mix (approx. 35 g)
04 -
1 beef bouillon cube
→ Optional additions
05 -
Fresh carrots, sliced (to be added during the final few hours of cooking)
# Steps to Prepare:
01 -
Lightly grease the interior of a large slow cooker (minimum 6.5 litres capacity) to prevent sticking.
02 -
Place the boneless rump roast into the slow cooker, followed by the cream of mushroom soup, dried onion soup mix, and beef bouillon cube.
03 -
Cover with the lid and cook on low heat for 9 to 10 hours, or on high heat for 6 to 8 hours, until the beef is tender and easily pulls apart.
04 -
Add sliced fresh carrots during the last 2 hours of cooking if desired for added flavour and colour.
05 -
Once cooked, shred the roast using two forks and gently stir to coat with the rich gravy formed in the slow cooker. Serve hot.
# Extra Cooking Tips:
01 -
Leftover roast makes excellent sandwich filling; try serving on toasted rolls with provolone cheese and gravy.