Crock Pot Chuck Roast with Mashed Potatoes
This crock pot chuck roast with mashed potatoes is the perfect comfort food, both filling and satisfying. Everyone will love this roast and come back for seconds.
Servings: 12
Calories: 414kcal
Ingredients
For the Chuck Roast
- 4 lbs chuck roast
- 1 large onion
- 5 cloves garlic, minced
- 1 28 oz can cream of mushroom soup
- 1 packet Lipton® onion dry soup mix
- 1 7 oz can Herdez® Salsa Casera, Hot
- 1 tsp salt
- 1 tsp pepper
For the Mashed Potatoes
- 3 large potatoes, peeled, cubed (Costco® size taters)
- ½ stick of butter
- ½ - ¾ cup evaporated milk
- 4 oz cream cheese
- Salt and pepper to taste
Instructions
For the Chuck Roast
- Turn crock pot to high and place chopped onions on bottom of crock pot.
- Place chuck roast on top of onions.
- Sprinkle garlic, salt and pepper, dry onion soup mix on top of meat.
- Pour salsa and soup over meat.
- Cover and let cook 6-8 hours on high, 10-12 hours on low.
For the Mashed Potatoes
- In a large sauce pan, add potatoes, cover with water.
- Cook potatoes until soft.
- Drain water and put potatoes back in pan.
- Add butter, evaporated milk, and cream cheese.
- Mash potatoes to desired creaminess.
- Add salt and pepper to taste.
Notes
Tips
- Set the crock pot to high while adding the ingredients to heat it up quickly and cut down on cooking time.
- Dice the potatoes into 1-inch cubes so they cook quickly and evenly.
- Drain the potatoes as soon as they're done to avoid sogginess.
- Bring the butter and cream cheese to room temperature before mixing them into the potatoes.
Nutrition
Calories: 414kcal | Carbohydrates: 17g | Protein: 35g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 978mg | Potassium: 927mg | Fiber: 2g | Sugar: 3g | Vitamin A: 266IU | Vitamin C: 12mg | Calcium: 82mg | Iron: 4mg