I love this tried-and-true favorite family recipe for a pot roast you can put in the Crock-Pot in the morning and have it ready to serve when you get home. This will take two Crock-Pots to serve a crowd of 12-16. We haven’t tried this in an Instant Pot pressure cooker yet, but it would probably work.
10 pounds chuck or cross-cut roast
4 cans cream of mushroom soup
2-3 packages of Lipton Onion Soup Mix
1. Place 5-6 pounds of roast in each Crock-Pot.
2. Pour 2 cans of cream of mushroom soup on top.
3. Sprinkle 1-1 1/2 packets of soup mix on top.
4. Cook on low for 8-10 hours until the meat falls apart. This will make a delicious, thick brown gravy. You can add potatoes and carrots to the pot for a complete meal.