Roast Beef With French Onion Campbell Soup Recipe
Sort by: Most Helpful
Most Helpful Most Positive Least Positive Newest
12/02/2008
Campbell's - I have cooked many of your recipes before with varying rates of success and although this was good and savory - it still needs a liquid ingredient. An expert cook may know this but a novice may not. I started this recipe at 8am INCLUDING an added 1/2c beef broth (using 1/2c water and 1 tsp beef boullion) and turned my crockpot on low. Around noonish - I checked it and it was looking pretty dry. In my haste - I added (apprx) another cup of water - I literally filled a drinking cup with water and poured/stirred it in - so I'm guessing it was close to a cup measurement. It was still awesome and your house smells delicious. Other than the liquid addition (and going reduced sodium but not reduced fat soups) I didn't change a thing. A very easy "winter" dish to make!
12/02/2008
Yummy! This was very good and tender (and easy). I added beef broth, a large onion, some celery and garlic. My family ate this with gusto.
01/11/2009
I have been making this exact recipe for years, and so did my mom before me. It was a favorite of my brother and I growing up. Althought others have suggested adding some form of liquid to the meat there is no need to do so. As long as you cook on low your meat will come out perfectly tender 6 to 8 hours later. I have cooked smaller roasts for slightly less time, and much larger roasts for a few hours longer, adding an extra can of soup or the larger roasts. The only change we make is that we don't pour the mixture in then coat the meat with it. We do as follows: 1. Line baking dish with aluminum foil (make it lon enough to wrap around the meat) or one of those reynolds oven bags 2. place the meat in the baking dish 3. spread the cream of mushroom soup over the top of the meat and down the sides 4. sprinkle onion soup mix over top 5. add veggies around meat 6. wrap and tent the meat with the aluminum foil or close the oven bag 7. Cook at 275 for 6 to 8 hours ENJOY!!!! If done correctly the meat comes out so tender it melts in your mouth and it makes its own gravy. My brother and I called this stringy meat when we were little because it literally falls apart and almost looks stringy.
01/19/2009
I have been making this recipe for years. Before bed I prepare it. Line a small roast pan with foli ( enough to cover everything) add your meat, potatoes, carrots along side of meat. Mix onion soup with cream of mushroom soup and pour over everything, In the morning before I go to work I pop it into a 275 degree oven and slow cook for 6-8 hour. When I get home from work, make a few rolls and your meal is ready. Perfect gravy, perfect meat & veggies. Simple and easy. Great to make a beef pot pie with any leftovers, just slice everything and add to pastry.Bake at 400 for 20-30 minutes.
01/08/2009
My kids LOVED this recipe! And believe me they are not easy to please. I added two cans of the mushroom soup because one did not even coat the meat. I also only cooked on low for 6 hours because it was cooked by then. If I had cooked the full 8 hours it would have been overcooked. Will definitely make this again!
12/02/2008
Campbell's - I have cooked many of your recipes before with varying rates of success and although this was good and savory - it still needs a liquid ingredient. An expert cook may know this but a novice may not. I started this recipe at 8am INCLUDING an added 1/2c beef broth (using 1/2c water and 1 tsp beef boullion) and turned my crockpot on low. Around noonish - I checked it and it was looking pretty dry. In my haste - I added (apprx) another cup of water - I literally filled a drinking cup with water and poured/stirred it in - so I'm guessing it was close to a cup measurement. It was still awesome and your house smells delicious. Other than the liquid addition (and going reduced sodium but not reduced fat soups) I didn't change a thing. A very easy "winter" dish to make!
01/29/2009
I'M A FIRST TIMER AND SURPRISED MYSELF WHEN I MADE THIS IN MY NEW SLOW COOKER. MEAT CAME OUT FORK TENDER,ALSO ADDED AN YELLOW ONOIN FOR FLAVOR.WILL USE THIS RECIPE AGAIN.
10/09/2009
For those of you who read Cooks Magazine, it's a mistake to include the vegetables with the beef in a slow cooker recipe. They end up as mush after a 5-8 hour cycle. The solution is to toss the veggies in a little olive olive with herbs and fresh garlic. Put them in a foil package on top of the beef. This prevents them from becoming soft which would normally happen if they soaked in the juices from the beef. In other words, perfect roast and veggies!
01/05/2009
Personally a bit salty for my taste, so I may consider adding 1/2 or 3/4 of the onion mix pouch next time. Otherwise it made a great tender pot roast - didn't even really need a knife because it was just breaking apart (that's a good thing!)
01/12/2009
Needs more seasoning - maybe a rub on the roast.
02/16/2010
Great roast! meat was very tender and had a lot of flavor with some modifications. I made a rub for the roast then seared it. added two cans of cream of mushroom and placed vegetables and potatoes on top of roast in tin foil so that they wouldn't get mushy. About an hour before the roast was done I placed them in with roast. I then ate myself into a catatonic state. YUM!!!
06/01/2012
Fantastic! I made this for my hubby's birthday dinner, the only things I did that weren't mentioned in the recipe: 1. Trim the fat from the roast 2. Liberally coat the roast with salt and pepper 3. Sear the roast until golden brown on each side (look literally 7 min altogether on medium-high heat) and that's it, I followed the recipe exactly after that and it turned out moist and tender, the potatoes and carrots were tender as well. I am not a very good cook, and I rarely attempt red meat, but it was a huge hit and super easy, will revisit!
02/27/2009
Can you use another kind of soup. Do not like mushroom soup
03/02/2009
I was concerned about dish being too salty from the onion soup mix and/or 'uninteresting' due to cream of mushroom soup (ho-hum): It was neither. This dish is Very Tasty! I omitted potatoes, used regular cream of mushroom soup, and reduced sodium onion soup mix. Cooked 2.5 pounds chuck roast on low for 6.5 hours but it was fall apart tender 5 hours into cooking (in a 4.5 qt cooker). I added big baby carrots 4 hours into cooking, wedge cut onions 5 hours in, then sliced fresh mushrooms 30 minutes before serving. Veggies were perfecty cooked and not mushy. Thickened sauce w/cornstarch on the stove top. About an inch of the roast was exposed above soup mixture--probably because I omitted potatoes. However it didn't matter because I flipped the roast 4 hours into cooking. I did not add any liquid.
12/21/2008
very good, but i added celery and some water to the recipe; turned out fantastic
12/28/2008
My husband loved this one--the gravy that it makes is the best part.
01/24/2011
Wow... way too salty. Think I'll stick to my crock pot roast with fresh onions and spices without all that salt. And I like salt.
02/24/2012
Delicious! I've made lots of briskets, but I've never made a post roast before. I had a 3 pound chuck roast and looked at a lot of recipes before deciding on this one. I used small gold potatoes instead of red, and I added a large onion and a few stalks of celery. I browned the meat first in some flour with garlic powder, onion powder, salt, and pepper. I thought about adding a can of beef broth because I didn't think the soup would be enough, but I'm glad I didn't. It was so good, I don't think I'll look any further to replace this recipe. I'll definitely make it again!
02/07/2009
I also have been making this recipe for years, and have never needed to add extra liquid. I do, however, double the soups - the sauce/gravy it makes is delicious.
02/02/2011
I was stuck indoors due to snowy weather and without onion soup mix so I used: 1/4 cup dried onion flakes 2 tablespoons low-sodium beef bouillon granules 1/4 teaspoon onion powder 1/4 teaspoon parsley flakes 1/8 teaspoon celery seed 1/8 teaspoon paprika 1/8 teaspoon pepper Alond with a can of beef broth, one onion halved, and water as it cooked to keep it moist.
01/31/2011
Before I put the roast in the slow cooker, I browned each side of the roast in a pan full of a little hot oil, this keeps the roast moist. Best way to make a roast.
01/19/2010
Like other reviewers I changed this a little. I don't like mushrooms so I used cream of celery coup. I skipped the carrots. I also added an 18 oz. can of ready to serve french onion soup. My roast was very tender and tasty but a little dry. I cooked for 7.5 hrs. on low. I think next time I will try 6.5 hrs.
11/07/2011
This was pretty good. I added some fresh thyme and chopped garlic and cooked it in a slow cooker bag. I followed the recipe and added only the can of soup, but if I make this again, I would add about 1/2 a can of water or beef stock just so there is some moisture to make the roast fall-apart tender.
02/02/2011
Definitely a winner. My mom has made this version of post roast my whole life. I was a little nervous about making it for visitors myself the first time--but it turned out wonderfully--you can't ruin it! I received so many compliments that night. DELICIOUS!
11/16/2011
SO good. I doubled the mushroom soup, added a whole onion instead of the dried soup package, and put the potatoes and carrots in tin foil instead of just in with the meat and soup. The vegetables did not come out mushy and there was plenty of gravy. Not too salty either. Will make this again!
10/08/2009
I have been making this for years, and it is a Sunday dinner favorite with my family. I have cooked it on low for 8 hours and on high for 4 hours. I think the high on 4 hours works better. The meat tends to get overdone when cooked on the low setting. I also brown the roast first.
01/23/2012
I am a food SNOB. If I wasn't sick I would not have considered this recipe because it has pre-packaged stuff. But the roast had to be made and this was as low effort as I could find. Picky husband even liked it. He considered it equal to the one I make with red wine and veal stock, etc and I am sad that I've ever gone to all that effort if this suffices. (And I'm pretty sure that french onion soup mix had to be several years old).
12/25/2011
I followed the recipe for this exactly listed on the instructions. The only thing that was quite accurate was the size of the slow cooker needed, I have a 4 qt slow cooker and the roast itself would barely fit (2.81 lbs), let alone the carrots and potatoes. I had to end up using a 7 qt slow cooker, and by the time this was cooked there was not much room to spare. Also I quartered the potatoes rather than halved them. Made this for Christmas diner and my girlfriend, sister and niece loved it!
12/11/2010
I absolutely loved this recipe. I added a can of beef broth and two gloves of garlic per other raters' opinions. Also added a halved cooking onion. Followed directions and it does not need to be seared first.
02/05/2009
CAMPBELLS FOR THE WIN!
10/10/2009
Too much sodium
10/01/2010
Awesome and super easy!
03/23/2011
Perfect comfort food! Love that it makes its own delicious gravy.
08/31/2010
Turned out great. I cooked it on low for 7 hours. It could have cooked a little longer to make it more tender but it was still great. I used a chuck roast. Followed recipe. It is salty, but I love salty food.
01/06/2011
This tasted amazing! The only thing I did differently is used the pot roast seasoning packet you can find at the store.
02/16/2011
Easy, delicious and tender. I omitted the carrots and potatoes.
05/16/2011
perfect! My roast was frozen, but was perfectly cooked and delicious that evening! SOOO easyF!
02/05/2009
This recipe is okay .I use golden mushroom soup in place of cream of mushroom to give it a non soup taste.That roast makes a 5 star taste with that simple alteration
02/17/2009
This was really good and really easy to make. The one fault I had with it (and it was my own) was I added some water to thin the soup.. and it was just too much. Oops! I think next time I will stick to a 1:1 ratio of soup to water. But other then that excellent! I used Campbell's cream of mushroom w/ roasted garlic as the soup! No left overs. And this is the first pot roast I have ever made!!
10/18/2010
came out great although I did make a couple changes bc I didnt have all ingredients on hand, such as I used spinach dip mix instead of onion dip mix and then added dried onion. Came out great. The whole family loved it!
12/04/2011
This gravy was amazing! I am really impressed and will be making this again. I do have to mention that I added beef boullian mix to the gravy, and it came out a little to salty to me. Next time I will just stick to the recipe with no additions.
03/05/2009
This was a big hit with the family. Based on reviews that said it needed liquid I added 1/2 cup of veg stock. That was NOT needed. There was way too much juice in the bottom of the crock pot after. Next time I will follow the recipe exactly.
09/12/2011
Good base recipe. I have never tried cream of mushroom for a roast. You really cant tell its cream of mushroom soup. I marinated the roast overnight in red wine, the seasoning, garlic, and some herbes de provence. Browned it in very hot oil first thing in the morning. When I added everything to the crockpot I also added the marinade for added flavor. It ended up thinning out the gravy so next time I will coat the roast in flour after marinading but before browning. This was my first time browning a roast before putting it in the slow cooker. It makes a difference if you have the time! Cooked it on high 2 hrs then low 4 hrs. I am going to add the leftover meat to spaghetti sauce.
11/22/2010
Loved it! I used the dry onion and mushroom soup and left out the veggies. When the roast was done, I cooked wide egg noodles, pulled the meat apart, and mixed it all together for a beef and noodle fest! My kids loved it!
11/11/2010
this was my favourite thing i've ever made in my slow cooker!! so tender and flavourful! the only change i made was after the meat and veg were done, i put them in a casserole with a lid to keep warm, then i felt the gravy needed a beef bouillon cube for flavour and some corn starch in water to thicken it up. so awesome and it made a ton of gravy - enough for leftovers the next night!!
10/08/2009
I came across this recipe one day the only thing I do different is I bake the potatoes and carrots seperate, I will never make roast any other way then this one, the roast stays nice and juicy and you dont have to make gravy. Even my picky 12 year old eats this!
07/11/2014
I made this yesterday. Was in the crockpot all day while I was at work. The whole house smelled AMAZING when I walked in from work. The meat was so tender you could use a fork to cut through it. The seasoning was great with the Campbell's soup and dry onion soup mix. I even added a small amount of Worcestershire sauce to the meat for some extra zing. It was great!
02/06/2009
The pot roast was delicious! I added fresh mushrooms and onions, which really added some flavor. I also seasoned the meat with seasoning salt before putting it in the crock pot.
10/23/2009
We followed it exactly and it was great. Will be used again and again.
01/14/2010
I added some extra veggies for me. But my teenagers (I feed 3) devoured them along with the meat. I left this in the crockpot with a note NOT to touch it. I wanted the meat to steam. I thought they were going to eat me when I walked in from work. They decided it was cruel and unusual punishment to make them smell it all day and not be able to eat it. LOL Once I gave the OK...4lbs of beef was gone in a flash. I was worried about not adding liquid, but I had a whole pot of wonderful veggie and beef juice. A keeper in my house. THANKS
10/08/2009
I've been making a recipe like this for years but mine calls for Golden Mushroom instead of regular Mushroom and a can of French Onion soup instead of the dry onion soup mix. I always had a lot of gravy ... in fact more than enough to sop up with biscuits. I think the next time I make this I'll try regular Mushroom soup and the dry onion but I'll probably add a little water to the recipe. This makes the house smell sooooo wonderful. Yum!
04/14/2011
This recipe was so easy, I did add some water to it, and it turned out great. My family loved it.
11/08/2011
This was absolutely fantastic! I didn't need the veggies since I had alternative plans but I did slice up a medium onion and cooked on high for 5 1/2 hours and it was so moist and the gravy was delicious!!!! I highly recommend this recipe!
01/24/2012
This has turned out extremely well for me. The inexpensive beef bottom round roast is hard to get tender(it is, after all, the least tender of all roast cuts, also mediocre flavor), yet I was able to do it with this recipe. I did add some liquid ( this is necessary) and kept turning the roast over every few hours and basting it (for about 10) on low, because low and slow is the best way to get a tough cut tender. It was delicious and extremely tender, better than a more expensive cut of meat to my surprise!
03/25/2012
4 stars
10/08/2009
This is almost my Jewish Mother's recipe and by definition, Jewish mother's MUST make a great pot roast!. She uses Campbell's Golden Mushroom soup, a package of dry onion soup mix and 1 can of water. Then add whatever veggies/potatoes you have on hand. I usually use a rump roast. Sear the meat 1st on the cook top in a bit of oil and then bake it in a covered casserole for 3 hours at 325 degrees. It is always delicious.
10/15/2010
This Pot Roast was deeelish! I added some celery and onion. I will be making this again!
01/11/2011
This was delicious! For you people who think it's a fatty cut of meat, try trimming the fat off the meat before putting in the oven.
03/21/2011
This is an old recipe and it works! Really good....I use about a quarter package of the onion soup mix since I find it too strong. It can be made with or without the vegetables........easy and delicious.
11/28/2010
Used this recipe for a small moose roast. The only thing I changed was to cut down the amount of onion soup mix that I added, and used the onion/ garlic mix instead. Delicious and tender. Great recipe!
11/08/2011
This is my favorite way to cook and eat pot roast. It does however need a standard can of beef broth added to the recipe to have enough liquid for the roast to sit in and cook to become fork tender and then it is 5 stars! The gravy this recipe makes is incredible ... rich and delicious. I like a thicker gravy and prefer to thicken mine with a little cornstarch before serving. I used a bottom round roast and like to cut with the grain so it shreds. Leftovers make an excellant open faced hot sandwich.
12/08/2009
it was good ..had good flavor i added 2 cans of cream of mushroom soup..very tasty
08/04/2012
Tasty and simple! This recipe was so easy I almost forgot I had set my slow cooker up with this recipe in the morning. After cooking for 9 hours, the meat was nearly falling apart and both the meat and veggies absorbed the seasoning wonderfully. I will definitely add this to my regular recipe stock.
11/21/2011
This was super easy to make and tasted really great! It's great for people that are picky eaters too.
01/09/2012
Easy to follow and the meat was super tender.
10/30/2014
Love this recipe. Its great just as written, though I do opt for the lower sodium mushroom soup. I have also started adding some red wine and a tsp of herbs de province. Absolutely delish, the gravy is so savory. Boyfriend loves it over egg noodles, string beans on the side. This is a favorite go-to recipe that I've served to company for a home cooked meal.
05/12/2009
This recipe is a great base! I've made it three times so far and it's gotten better every time. This is what I found out: It definitely does need at least a half a can of beef broth to cook in (a whole can works best). I followed another reviewer's advice and used McCormick's Montreal Steak mix on the meat first, and this gave it just the right kick (not spicy, but flavorful). I also followed another reviewer's advice and added small golden potatoes and celery. Another tip would be to buy the low salt version of everything, since the extra salt is not needed. My finicky husband and all my friends love it!
01/09/2011
I threw this in the oven instead of the crockpot. Other than that, I followed the recipe. It was delicious! The whole family loved it.
02/24/2009
Wonderful and unbelievably easy! This was the first roast I've ever made. I did as some other advised in their reviews and added a little extra cream of mushroom soup, over the roast. Also added celery and onion on top of the roast, and used whole baby carrots. Assembled within 15 mins before heading out to work. My boyfriend, the 4 yr old, and 9 yr old all gave this a big thumbs up! My 4 yr old even ate the carrots, which he picks out of EVERYTHING else.
10/24/2010
This was not one of my family favorites. I think it had more to do with the cut of meat. It was very fatty. The ingredients were also lacking something. Maybe onion or garlic.
12/19/2011
Good and easy...pretty basic pot roast....nice creamy gravy. I did not add veggies to this because I made Zucchini and Potato Bake from this site as a side. Thanks!
02/04/2009
This was great, I didn't have the onion soup mix, but was good without it. Next time need two cans of cream of mushroom soup. The carrots were awesome, I used baby carrots.
11/22/2011
Very simple! Good flavor and ingredients I normally have on hand.
11/12/2011
this was pretty good. let it cook for 7 hrs on low and next time will try for 6.5 hours on low because meat gets tough and a little overcooked. 8-9 hrs is too long. no need to add water, you will have plenty of juices as it cooks.
10/29/2012
Delicious!!! We used a 2.3 pound roast, cooked for 6.5 hours on low in the crock pot, and only used HALF a packet of the onion soup mix with half an onion to still get the flavor without the salt. So, so good. We'll definitely eat this again!
02/05/2009
I've used this recipe for a while now, after having been passed it from my mother-in-law. It is fantastic! It is so easy you can actually just dump everything into the slowcooker on your way out the door, and when you get back it's hard to believe how delicious a meal you have for hardly any effort! It's a favorite of my girls and husband, and I get begged to make it at least once a week when it's cold!
11/10/2009
This turned out really good! I added 1 1/2 c. water, can of cream of celery soup, garlic, basil and parsley.
02/09/2009
This is a great recipe. I did not have any cream soup so just omitted this step and it was still awesome! No left overs, that was a great thing!
12/21/2009
We prefer more potatoes, carrots, and onions to make ratio of veggie to meat come out correctly.
02/06/2009
Wow... so much flavor and the tenderness of the meat is perfect. Although since I did not have a slow cooker, I tried cooking it on a pressure cooker, which cooked much faster. Ultimately one of the best Pot Roast. Definitely will consider making this recipe for my family more often. Thank you.
01/18/2010
This was my first attempt at pot roast and it turned out perfect! The meat had a wonderful flavor and the vegetables were perfectly cooked. Will be using this recipe again, for sure!
11/27/2011
Easy and awesome
04/22/2009
This is such an easy recipe. It turned out great, the flavor was wonderful. Only change I would make is adding some beef borth.
10/08/2009
I have been making this recipe for years! Everyone loves it. I do change it a bit. I don't put carrots or potatoes in the crock-pot. I add 1/2 cup of white wine to the soup mix which gives it a little more liquid and a wonderful flavor. 1/2 hour before the roast is ready I add 8oz of sliced portobello mushrooms to the pot and when finished serve over egg noodles! Delish!
02/25/2009
This was really good. I substituted garlic mushroom soup mix and didn't quite use the whole packet. All in all, an easy to cook tasty recipe.
07/15/2015
So easy & one of my husband's favorites! I do add about a can of water once I dump the soup to help coat everything.
02/05/2009
I didn't have any potatoes so I threw in two cans of green beans. There were NO leftovers at ALL! Great recipe and very easy.
04/07/2009
WOW! Campbell's you did it again! Another GREAT recipe! My hubby hates mushrooms and onions and he said this was better than mine! LOL. The only thing different I did was sear the meat before I put it in. A++ Recipe! Thanks! (and NO, I didnt add extra liquid and stuff like other people had said to, you don't need it!)
01/12/2010
This is my first time to make pot roast. This recipe was great. I followed recipe and added a few ingredients. (I floured and seasoned all sides and browned in 1/4c. vegetable oil) 1 can beef stock, 2 tablespoons garlic, and then took some of the oil that i browned the roast in and added to my mixture. I was impressed with my own cooking as well as friends and family!!
11/06/2009
First time ever making a pot roast. Followed the recipe along with 1 cup of water added. This was better than any pot roast i have had in 31 years!! My husband loved it, which was a suprise because he is very picky with his meat. I will continue to use this recipe everytime i make the pot roast!!
03/28/2015
Classic pot roast. Simple and tastes great
09/23/2013
Wow, great flavor! I changed the cream of mushroom to a simple cream sauce only because my family doesn't eat mushrooms. I would suggest waiting to put the carrots and potatoes in until later. I put them in at the same time as the meat and they were done within 2 hours, the meat still needed cooking. That's just my opinion. The recipe is wonderful and everyone loved it!
01/21/2015
I broke in my 4-quart crock pot with this recipe and it was absolutely delicious! The roast was a bit over 3 lbs. so I used two cans of Campbell's Cream of Mushroom and 1.5 pouches of the online soup mix for the gravy. I also seared the roast with vegetable oil, salt and seasoned pepper before tossing it in the crock pot. My family raved about the unbelievable flavor and tenderness of the meat. Definitely a "do-over!"
07/30/2009
Very simple, but delicious! There were no left overs...my mom and brother just kept eating and eating. My finacee wants to have it sometime when we have his parents and brothers over too. Great flavor and all without heating up the house.
11/12/2009
Excellent and easy. I added 1/4 cup water - everyone loved it.
11/11/2013
Husband not a fan of pot roast, this recipe wasn't my favorite either
10/17/2009
so tender very good!!!!
01/08/2013
So I changed this up maybe a little. I added a whole onion, a few stalks of celery, a pinch of garlic, a tablespoon of minced fresh parsley & a can worth of low-sodium beef broth (the cream of mushroom can)because my in my experience, slow cookers need liquid to do their job. I didn't use Campbell's brand onion soup mix but what I have on hand. Cooked on high for 4 1/2 hours. I don't generally like pot roast but this was pretty good.... my youngest son absolutely loved this and asked why I don't make pot roast more often. :)
03/02/2009
Very Good! I omitted the carrots and potatoes in the slow cooker as my family isnt big on carrots, and I was also making a potato side dish. The roast was delicious and tender. Huge hit!
Source: https://www.allrecipes.com/recipe/177849/campbells-slow-cooker-savory-pot-roast/
0 Response to "Roast Beef With French Onion Campbell Soup Recipe"
Post a Comment