Mystery Pot Roast
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1 Can - Campbell's Golden Mushroom Soup
1 Can - Campbell's Cheddar Cheese Soup
1 Can - Campbell's Onion Soup
5 Lb. - Bolar Roast or Other Type of Beef for Pot Roast
1-2 T. - Cornstarch or flour
1/2 Cup - Water
Line your crockpot with a plastic liner (this is for quicker cleanup!)
Place all the soups into a bowl. Add one can of water. Mix well. Pour into crockpot. Add meat and keep the fat side facing up.
Cover and cook on low for 6-8 hours. When tender, remove meat to a platter and cover. Raise control of crockpot to high. Mix 2 Tbsp. cornstarch with 1/2 cup water until dissolved. Pour into gravy and stir. Bring to boil and stir well.
Slice meat and put onto platter. Pour gravy into serving bowl.
I usually add fresh baby carrots at the three hour mark and cook them with the meat.
When I first saw the recipe I was wondering how the gravy would taste with all the different soups. I was surprised at how good it tasted. This makes a lot of gravy. I freeze the gravy in small containers so that I have it available when I need beef gravy.