With just two ingredients and a few minutes prep, you can enjoy fork-tender beef in a rich and savory sauce by letting the slow cooker do all the work. Simply set it and forget it.
cost per recipe: $13.91
The price is determined by the national average.
to 3 pounds boneless beef chuck roast
pouch (13 ounces) Campbell's® Tavern Style Pot Roast
Place the beef into a 6-quart slow cooker. Pour the sauce over the beef.
Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender.
October 22, 2017
We have made this several times. Sure, I could make a sauce of my own by mixing a bunch of ingredients, but this is easier and tastes great. Usually we use a bigger chuck roast (4+ pounds) and two pouches. It is great with mashed potatoes, but one of the benefits of a slow cooker recipe is cooking everything in the same pot. So we cut up some small potatoes and baby carrots and add them for the last four hours so they do not become too soggy. The result is beyond belief good. PRO TIP: Brown the chuck roast thoroughly in hot oil on all sides prior to adding to the slow cooker. Takes about 15 minutes. I do it on a hot plate on the gas grill outside to avoid getting oil droplets and smoke in the kitchen. The Maillard reaction adds a TON of extra flavor making it well worth the little extra effort.
October 19, 2017
I added baby potatoes and chopped carrots to the crockpot at the beginning. I otherwise followed the recipe. Love the flavor this sauce creates. I have several different pot roast recipes for the crockpot, and this is my favorite. I use leftovers for sandwiches and/or stew meat.
October 15, 2017
This is a real winner sauce as every adult at my table cleaned their plates and kept exclaiming how delicious the pot roast and meal were! I used a 3lb boneless Chuck roast that I seasoned with salt, pepper, and Italian seasonings and browned it in a little oil in my instant pot on the "sauté" selection. I pulled the roast out once it browned, about 2 minutes or so per side, and then added in a chopped onion, a package of sliced mushrooms, and about 2 tsps of minced garlic. I let that cook down for a bit and then added about a tablespoon of worcestershire sauce. Then I added about 5 medium sized carrots that I had peeled and cut into chunks. Then I added the Campbell's Tavern Pot Roast Sauce and stirred it all together. I removed about half of the sauce and topped my chuck roast with it and then slid the chuck roast back into my instant pot with the remaining sauce underneath it and the other half on top. I closed the lid and then used the "meat/stew" feature to cook it at high pressure for 35 minutes. I allowed it to stay on "warm" all day until we got ready for dinner. I originally started it at 10am and I love that the instant pot will hold your food at a hot temperature until you are ready to eat it. Once it was close to dinner time I pulled the amazingly tender chuck roast and all of the vegetables out of the instant pot and then used my fat separator to strain out the liquid fat from the gravy part that was left in my pot. I added 1/4 c butter the the pan and turned the instant pot back to the "sauté" function and allowed it to melt, then I added in 1/3 c of flour (which I might note was too much, next time I'm going to do 1/4 c of flour) and whisked it together. Then I poured in the hot liquid that I had strained the fat out of from when the roast cooked and whisked it all together to form a delicious gravy. I will say that I had to use probably a cup of beef bone broth to thin out the gravy as I used too much flour to begin with but I do not think that it took away from the taste of anything. I returned the gravy to the separator simply because it made it easy to serve and less dishes for me to wash. I served it with a side of mashed potatoes, steamed peas, the gravy, and flaky biscuits. It felt like a really special meal and I think I might make it for Christmas or New Years even. The meal went over like gangbusters and I have been informed I need to serve this at least once a month :D I would highly recommend the Campbell's Slow Cooker Tavern Style Pot Roast sauce and I'm eager to try their other sauces now. I think you could achieve the same delicious outcome in a slow cooker as well, though I would do all of the browning and sautéing functions first and then transfer it over to the slow cooker.
August 30, 2017
So let me start by saying I didn't follow the recipe at all. I used a pound and a half of pork loin trimmed and sliced, one small bag of baby carrots, and red petite potatoes quartered. I browned and seasoned the meat and vegetables with Nature's seasoning, onion powder and added some minced garlic. Mixed in the tavern style pot roast sauce and cooked everything in my pressure cooker for 25 minutes, though it probably only needed 20. The sauce is flavorful and did not get overpowered by the ingredients. It came out extremely delicious, my boyfriend and I really enjoyed it.
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