In October of 2017, Mrs. HB and I tried a new pot roast recipe called Mississippi Pot Roast {she’s from Mississippi so I that’s probably why we tried it} and it was hands down the best pot roast recipe either of us had tried… and we’ve both been making it ever since. My version is Mrs. C’s Slow Cooker Pot Roast.
Well, when I posted the recipe for the Mississippi pot roast back in 2017, longtime One Hundred Dollars a Month reader Mrs. C. left a comment with her all time favorite pot roast recipe. And so I jotted it down.
And then forgot about it. Until yesterday.
Mrs. C’s recipe calls for red wine {I don’t drink wine} and cream of mushroom soup {I don’t like mushrooms, let alone cream of mushroom soup} and so I was a little hesitant to give her recipe a try.
Because really, why would you make a recipe when it only has 5 ingredients and you don’t even like 2 of them right off the bat? Who would take a chance like that?
But that Mrs. C is always leaving helpful comments and suggestions and so I thought maybe… maybe I’d like her recipe better than mine.
And so to make a long story short, someone gave us a bottle of wine for Christmas, and I had a can of cream of mushroom soup in the pantry and so I decided to give Mrs. C’s recipe a try.
And HOLY COW MAN… Not only did the house smell wonderful while it was cooking all day, but it was the juiciest, most tender pot roast the HH and I have ever had.
It was so good, we were talking about it when we went to bed last night. And STILL talking about it again this morning while we were making our tea and coffee.
In fact we’re already looking forward to having the leftovers for lunch today. Yes. Mrs. C’s pot roast recipe is THAT GOOD. 🙂
So seriously, you need to try this recipe. Because once you do, I don’t think you’ll make pot roast any other way. I know we won’t. 😉
Thanks for the recipe Mrs. C {and sorry it took me 4+ years to make it}.
~Mavis
Mrs. C’s Slow Cooker Pot Roast
Ingredients
- 1 packet Lipton Onion Soup Mix
- 1 can Campbell’s condensed mushroom soup
- 1 cup red wine
- 1–2 tsp Worcestershire sauce
- a roast {I used a 3 pound roast}
Instructions
Throw all but the roast in the crock pot and mix it up well. Put the roast in the crock pot on top of it, and set to low for about 6-8 hours. Cooking time depends on how big your roast is.
Spoon gravy from the bottom of the crock pot over the top of the roast and serve.
Mrs. C says
Oh, Mavis, I am so glad you tried it! I keep those two pot roast recipes on rotation and they are always a hit. I’ve seen them bring a tear to a grown man’s eye! Happy New Year!
Mary says
Could you substitute anything for the red wine? We don’t drink alcohol, but I would like to try this recipe.
Ruth says
I’ve had success making “wine” by warming the water, stirring in a small amount of sugar and a small amount of vinegar. Taste (important!).
Adjust as needed.
You should be able to come up something that’s wine-like…without the alcohol.
In a recipe like this, wine boosts the flavor with slight acidity and sweetness…hence the small amount of sugar and vinegar.
Diane says
My mom always made it this way but without the wine. It’s delicious!
Anne says
My MIL made this with beef stew meat. It’s a family favorite served on egg noodles. No onion soup involved though. Add a “glug” of soy sauce or Worcestershire.
Nicole says
Would Red Cooking Wine be sufficient?
Susie Janov says
Cooking wine has a lot of salt in it, so it would be pretty salty with the Lipton Onion Soup mix and the condensed soup. I would get an inexpensive bottle of red wine, use the cup needed and then freeze the rest in one-cup portions. Aldi has wine for $2.98.
Jennifer says
For years my mama used just the soup and onion soup mix and I continued the tradition. We were Southern Baptists, so wine was out of the question. Lol!! It’s even better with a pork roast. Also, she would cut up a chicken and put the pieces, soup and soup mix, 2 cups of rice and 4 cups of water in a pot, put it in the oven at 300 degrees and it would take about 2 hours for the chicken and rice to cook.
Debbie says
I do a similar take on this recipe with ground beef for burgers
I use 1 lb ground beef half an envelope of dried onion soup mix and about a tablespoon of Worcestershire sauce
Linda Sand says
I make an upside down version of this. I put the roast in the crockpot then top with onion soup mix then mushroom soup. Nothing else. When done cooking, remove the roast and stir the remaining ingredients to make gravy.
Erin says
Tbis is how I have always made our roasts. Except we use beefy onion lipton packet. It’s got more flavor
Catherine says
I don’t drink wine, but I do by wine from the liquor store in the small individual sized serving bottles, slightly less than a cup but it beats buying a bottle that won’t get used. I have also substituted red wine vinegar, but you need to reduce the amount of vinegar since it’s usually stronger than the wine.
Mel says
I also buy the mini bottles (or just multiply the recipe to use a whole bottle and then freeze the leftovers).
Nancy W says
Mavis,
I love your Mississippi Pot Roast but I will have to try this recipe. I use almost the same recipe with stew beef and it’s amazing so why wouldn’t it be as good with Pot roast! I don’t think I’ve ever tried one of your posted recipes that I don’t like!
Sue says
Mavis, could you please clarify what cut of beef you used?
I’m pretty bad on choosing the right cut. I usually end up with one that’s too fatty or so lean it’s like a rock.
Jennifer says
Just wanted to say that I use a chuck roast. The fat that is on it is visible and you can trim it after it cooks. I don’t like lean cuts like London Broil/Top Round or Sirloin Tip because they are just not as tender as a chuck roast.
Mavis Butterfield says
It was a round roast and was $3.99 a pound.
Nancy says
Just bought a bottom round roast on sale for 4.99 lb (prices!!) and am trying this recipe. I haven’t made a roast in a few years..less people to feed and the last time couple times I made a chuck roast it was so fatty and didn’t turn out. Glad to know this works for round roast!
Mrs Hillbilly says
If you browned the pot roast first before putting in crock pot it would be even better I bet !
Vivian says
Do I ever wish that you had posted this recipe a day or two sooner. Given the high cost of beef, I had not bought a pot roast in forever. I hit a buy one, get one free sale so I cooked a pot roast yesterday. I put the onion soup on the top and cooked that baby for 3 hours at 350. Tough as NAILS….wish I had remembered the soup and wine, and longer cooking time! Tonight that sucker is doing a reprise as sort of a stew, with potatoes, carrots, onions and peas in a sort of a gravy. Hope it will be an improvement!
Jenny S. says
Hey! This is “SWEEP STEAK”! It’s from the 1950s or 1960s, when it was sweeping the country! I kind of hate using soup mix and canned soup, but it is definitely delicious!
Good sandwiches the next day, or use in soups.
CHRISTY ROSE says
There are recipes on the internet for making a clone for canned mushroom soup. Also there is one for making your own onion soup mix.
Judy says
Hi Mavis, finally have internet after minus 40C, snowstorms and freezing rain, so this might be long. First, congratulations Mel.
Will definitely try this roast recipe when we do our shopping next week. I buy my cards at thrift stores, usually 10 to 15 cents each and have some really nice retro wedding and baby ones. Yes, I think selling your beach treasures is a great idea. Turning some into wind chimes is sometimes I would definitely buy. I am scaling down our grocery bill so I can get another horse. My old sweet girl passed away last August. So I want another one as well as a companion for my husband’s horse. I’ve implemented many of your grocery food saving tips but do you have any tips for nongrocery items? Laundry soap, cleaners etc. Thinking of making my own. We have seven rescue dogs so won’t skimp on their food but would like ideas for saving money elsewhere. Living on a fixed retirement income. Thoughts on making a small bit of extra income, but clueless as to what it would be. Worked 24 years in healthcare. If anyone else is reading this as well as hopefully you are Mavis would appreciate any thoughts and ideas.
Thank you.
Wynne says
My best pot roast recipe has Worcestershire, too. Good stuff. Glad you enjoyed!
Rosemary Calhoun says
I made this for dinner tonight – it was very good! The roast was tender, and the gravy was awesome! Definitely a keeper!
CHRISTY ROSE says
I tried this and used a new recipe for making my own “canned” mushroom soup to cut down on sodium and icky chemicals. I also put a layer of potatoes and carrots in with the meat so it was sort of a stew, but it was fantastic! Next time, and there WILL be a next time, I will double the sauce recipe. Thanks for an amazing recipe, and so easy!
Mary says
I have Mrs. C’s in the crockpot right now. Spouse brought a roast home yesterday from Freddies (Kroger) marked down from $28 to $8. I had all the ingredients for Mrs. C’s (I buy inexpensive jug wine for cooking: burgundy and chablis). I want to try the Mississippi recipe too but only have the butter, peperoncini and jalapenos for the Mississippi recipe. The only dry soup mix I buy is onion soup. I make ranch from scratch due to allergies. May have to put the other ingredients on the shopping list.
Another great roast recipe that makes great french dip sandwiches is put roast in crockpot, 1/2 cup water in the bottom, squirt couple tablespoons dijon on top of the roast and then sprinkle over an onion soup mix. Cook all day. Slice and serve on rolls with the liquid from the bottom as your au jus. I have been making this for over 30 years. It was adapted some from Mrs. Ringle’s Brisket in the 1986 copy of Once-a-Month Cooking by Wilson and Lagerborg. They don’t use any water and use regular yellow mustard. Freezes well as leftovers.
Shoalbear says
Don’t know about Mississippi, but my mother’s family was from Alabama….I thought this WAS how you cook pot roast. What else would one use? I’ve grown up with the red wine, Lipton soup, cream of mushroom soup mixture as the only way.