Slow Cooker Pot Roast

Tender slow cooker pot roast made with beef chuck roast, onion soup mix, and creamy mushroom sauce. This easy crockpot recipe cooks low and slow for juicy beef, flavorful gravy, and perfectly cooked vegetables. A classic comfort food dinner that’s simple to prepare and perfect for family meals or Sunday dinner.

Ingredients

• 4–5 pounds beef chuck roast (prime or choice grade)
• Salt and freshly ground black pepper
• 3 tablespoons vegetable or canola oil
• 1 envelope dry onion soup mix (or homemade onion soup mix)
• 2 cans cream of mushroom soup or cream of chicken soup (or homemade equivalent)

Optional add-ins:

• Carrots
• Red or Yukon gold potatoes
• Pearl onions
• Mushrooms
• Parsnips
• Celery

Instructions

1. Prepare and sear the meat: Season the roast generously with salt and black pepper on all sides. Heat a large skillet over medium-high heat, then add oil. Once hot, sear the roast for several minutes per side until evenly browned.
2. Transfer to slow cooker: Lightly grease the slow cooker with non-stick spray. Place the seared roast inside.
3. Mix the sauce: In a medium bowl, stir together the cream of soup and dry onion soup mix. Pour the mixture over the roast in the slow cooker.
4. Slow cook: Cover and cook on LOW for 8–10 hours, until the roast is fork-tender and shreds easily. If it’s still tough, continue cooking.
5. Add vegetables (optional): For tender vegetables, add them to the slow cooker about 1 ½ to 2 hours before cooking is finished.

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Tips

• Always sear the roast before slow cooking—it adds depth of flavor.
• Cook on low heat for best results; high heat may dry out the meat.
• Let the roast rest for a few minutes before shredding to keep it juicy.
• Cut vegetables into large chunks so they don’t overcook and fall apart.

Variations and Substitutions

• Meat: Swap chuck roast for brisket or bottom round.
• Soup base: Replace cream of mushroom with cream of celery or cream of onion for a different flavor.
• Seasoning: Add garlic, fresh herbs (rosemary, thyme), or Worcestershire sauce for extra depth.
• Vegetables: Try sweet potatoes, turnips, or leeks in place of traditional root vegetables.
• Gluten-free option: Use gluten-free cream soup and seasoning mix.

FAQs

Can I cook this on HIGH instead of LOW?
Yes, but cooking on LOW (8–10 hours) yields the most tender roast. On HIGH, cook for 4–5 hours.

Should I cut the roast into smaller pieces first?
Not necessary, but cutting it can help it cook faster and absorb more flavor.

Can I make this ahead of time?
Yes, pot roast reheats beautifully. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Serving Suggestions

• Serve with mashed potatoes, rice, or egg noodles to soak up the rich gravy.
• Pair with roasted or steamed vegetables for a balanced meal.
• Add crusty bread on the side to mop up the flavorful sauce.

Why You’ll Love This Recipe

• Classic comfort food made with minimal effort.
• Slow cooking ensures tender, juicy beef every time.
• One-pot recipe with meat, vegetables, and gravy.
• Versatile and easy to customize with different flavors.