This recipe has completely taken over the internet and for good reason too! It’s so easy to make and the flavours that come out of it are simply delicious. It’s quite versatile in terms of what you can serve it with, but it go brilliantly with pasta. Make sure to pile the meat and sauce all over the pasta when you’re serving so it soaks up all those amazing flavours. Best of all, the whole thing is made in one easy step so all you have to do is throw it all in the slow cooker and come back eight hours later for the best meal ever!
- 2 cans condensed cream of mushroom soup
- 1 package dry onion soup mix, approx 30g
- 1 1/4 cups water
- 2.4kg pot roast (beef bolar blade)
1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
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