If you love an easy and delicious recipe, then you don’t want to miss this Golden Crock Pot Roast. Your friends and family will love the wonderful flavor of the roast and the gravy!
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Aunt Lou here.
We found an awesome deal on beef chuck roasts. And things are chaotic around here (as I am sure they are in your world too!), so an easy recipe is a must! When I saw this Golden Crock Pot Roast in Gooseberry Patch’s Weeknight Dinners, I couldn’t wait to try it! Once we tried it, I couldn’t wait to share it with you! Yum!
Golden Crock Pot Roast
Note: Scroll to the bottom for the printable recipe.
Ingredients for Golden Crock Pot Roast
- 2-3 lb beef chuck roast
- 10.75 oz can golden mushroom soup
- 1 sweet onion, thinly sliced
How to Make Golden Roast in a Crock Pot
- Put your roast in the bottom of your 4 quart crock pot
- Pour your soup on top of your roast
- Place your onion slices on top
- Cover and cook on low for 6-8 hours
- Serve with your gravy over top of your beef
Golden Crock Pot Roast Notes
- If you are looking for a more slice-able roast, you will probably want to start checking the internal temperature of your roast around the 6 hour mark. However, if you are in the mood for something more fork-tender/fall apart, then you will want to let it cook for longer.
- When cooking a delicious roast like this, I highly recommend that you keep your slow cooker on low. Cooking it low and slow is going to give you the delicious tenderness that we all think of when you think of a roast.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Golden Crock Pot Roast
Golden Crock Pot Roast
If you love an easy and delicious recipe, then you don't want to miss this Golden Crock Pot Roast. Your friends and family will love the wonderful flavor of the roast and the gravy!
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Servings: 6 people
Ingredients
- 2.5 lb beef chuck roast
- 10.75 oz can golden mushroom soup
- 1 sweet onion thinly sliced
Instructions
- Put your roast in the bottom of your 4 quart crock pot
- Pour your soup on top of your roast
- Place your onion slices on top
- Cover and cook on low for 6-8 hours
- Serve with your gravy over top of your beef
Notes
- If you are looking for a more slice-able roast, you will probably want to start checking the internal temperature of your roast around the 6 hour mark. However, if you are in the mood for something more fork-tender/fall apart, then you will want to let it cook for longer.
- When cooking a delicious roast like this, I highly recommend that you keep your slow cooker on low. Cooking it low and slow is going to give you the delicious tenderness that we all think of when you think of a roast.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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I’d forgotten all about this recipe!! I too started making it back in the 80’s when golden mushroom soup first came on the market. I was a newly-wed and we both worked long hours. I was always looking for new easy recipes that could be close to ready when we got home. I found the original recipe in a Family Circle magazine ad for the “new” golden mushroom soup. It was a bit different but the premise was the same … soup, dry onion soup mix & 1/2 can of water (sometimes even a bay leaf) poured over a roast and cooked to perfection by dinner time. Sometimes I threw in carrots & potatoes as well and had the complete meal waiting. Of course that was also in the days when a tough old chuck roast was reasonably priced. It’s been a long time since I’ve even seen golden mushroom soup on my store shelves where I live. Just found it on Amazon this morning & have 4 cans on its way tomorrow. Thanks again for the reminder. Use your site all the time.
That’s really cool Tillie! I love hearing stories like this! I hope you find lots of recipes to love here!
Aunt Lou
This is a wonderful roast. I have been making this since the 1980s. A lady from texas gave me this recipies. Makes wonderful sandwiches also.
Easy wholesome food!