This slow cooker pot roast is SUPER easy and with just 15 minutes of hands-on time, it practically cooks itself! Use 5-minute homemade cream of mushroom soup and serve with a simple salad with homemade Italian dressing and dinner is DONE!
This DELICIOUS slow cooker pot roast recipe keeps showing up on our weekly menu.
- Hands-off. You dump everything in the pot and cook it.
- Cheap. Chuck roasts, potatoes and carrots are some of the cheapest real foods at the store.
- Great as leftovers.
- 15 Minutes of hands-on (i.e. dumping everything in the pot).
- Really, really good.
- Tastes like Mom’s cooking.
- Comfort food, made easy.
- Freezer-friendly (both for a future freezer meal, or as leftovers)
Here’s What You Need
Beef. Chuck roast works the best. (See note below on beef)
Carrots. You can use baby carrots, or you can make this with big carrots cut into 1” pieces.
Potatoes. Use baby potatoes or russet potatoes, quartered.
Cream of Mushroom Soup. I highly recommend homemade cream of mushroom soup, which literally takes LITERALLY 5 MINUTES and tastes a million times better than any canned soup ever will. If you’re pressed for time, make it the night before.
Dry Onion Soup Mix. Again, I highly recommend making dry onion soup mix yourself. It takes 2 minutes and WAY healthier than the store-bought packets.
Notes on Ingredients
- Don’t Like Carrots? Try parsnips, turnips, daikon radish, rutabaga, yams and/or sweet potatoes.
- Don’t like cream of mushroom soup? Make cream of celery soup instead OR make cream of beef (substituting beef stock for chicken stock). If you’re going store-bought, you need one can.
- Don’t want to make dry onion soup mix? Store-bought is fine, you need one packet.
Quick Note On The Beef
Grass-fed beef is very important to my family, so we joined Butcher Box a few years ago and LOVE having quality meat shipped to our front door every month. They offer subscriptions to grass-fed beef, organic chicken, heritage-breed pork and wild-caught seafood, and you can choose what cuts you want AND how often you want your box delivered. Obviously you’ll want to choose beef for this slow cooker pot roast!
If you’re never heard of Butcher Box, read my honest review here.
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Step by Step Instructions for the Crockpot
Step 1. Place half the potatoes and carrots on the bottom of the slow cooker.
Note: If you’re in the market for a slow cooker, this one is highly recommended.
Step 2. Next, place the chuck roast on top of the vegetables.
Step 3. Place remaining vegetables on top and around the chuck roast.
Step 4. Pour dry onion soup mix and cream of mushroom soup over the top. (There’s no need to add any water to the slow cooker.)
Step 5. Cover with a lid and cook on low for at least 8 hours, preferably 10.
Note: I strongly recommend not reducing the cooking time. In my testing, I made this both ways – high temp for less hours, and low temp for more hours – and the longer cooking time was significantly more tender and flavorful.
Step 6. Shred meat slightly with two forks, serve hot.
- If you cut the recipe in half, keep the SAME cooking time.
- If you want to use a larger, 6 lb roast, make sure your slow cooker slow cooker is large enough to handle that size roast (like this 8.5 qt slow cooker, or an 8 qt Instant Pot with a slow cooker function). Double everything else and cook for 10 hours!
- Don’t add any milk or water – it’s not needed.
- Make this crock pot pot roast in the Instant Pot using my slow cooker to Instant Pot conversion guide.
- How to Thicken the Gravy: I didn’t include this in the recipe, but you can combine 3 Tbsp beef broth, whisk together and then pour into a saucepan. Bring to a simmer, consistently stirring. You will let this simmer for 30-60 seconds. You now have thick gravy to pour over your slow cooker pot roast!
- If you don’t want to make cream of mushroom soup or dry onion soup mix, store-bought is fine. You need one can of soup, and one packet of seasoning.
No need to brown the roast before putting it in the crockpot.
You do NOT need to add any water to this recipe!
Instant Pot roast is YUMMY…. But it turns out to be less tender when compared to the Crock Pot version.
Any large piece of meat that you use in the crock pot will get more tender the longer it is cooked.
To Serve Slow Cooker Pot Roast
- This recipe feeds my family of 4 and makes at least 2 lunches with the leftovers!
- Use your Instant Pot for steamed broccoli on the side and dinner practically cooked itself! (I know you love your slow cooker, but curious if the Instant Pot is right for you? Read my review.)
- If you don’t have an Instant Pot, sauteed green beans would go great with this pot roast!
- Try my easy dinner rolls or serve with a loaf of simple sourdough bread to pair with this dish. What a feast!
- If you happen to have two crockpots, I definitely recommend slow cooker peach cobbler for dessert.
More Easy Crockpot Recipes
- The Best Slow Cooker Carnitas
- Slow Cooker Pulled Chicken
- White Chicken Chili
- Slow Cooker Mexican Potato Soup
This crock pot pot roast is SUPER easy and with just 15 minutes of hands-on time, it practically cooks itself! Use 5-minute homemade cream of mushroom soup and serve with a simple salad with homemade Italian dressing and dinner is DONE!
- Author: Tiffany
- Prep Time: 15 minutes
- Cook Time: 10 hours
- Total Time: 10 hours 15 minutes
- Yield: Serves 4
- Category: Main meals
- Method: Slow cooker
- Cuisine: American
- Place half the potatoes and carrots on the bottom of the slow cooker.
- Next, place the chuck roast on top of the vegetables.
- Place remaining vegetables on top and around the chuck roast.
- Pour homemade dry onion soup mix and homemade cream of mushroom soup over the top.
- Cover with a lid and cook on low for at least 8 hours, preferably 10.
- Shred meat slightly with two forks, serve hot.
Don’t add any milk or water – it’s not needed.
- Calories: 1137
Keywords: slow cooker pot roast
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