Our delicious Slow Cooker Pot Roast recipe is so tender, cooked in a gravy sauce with carrots and potatoes, for an easy one-pot meal.
Slow Cooker Pot Roast easy enough for a weeknight.
Slow Cooker Pot Roast easy enough for a weeknight.Really though, this slow cooker roast beef only takes 15 minutes to prep and the crockpot does the work (or refer to my notes to make it in the oven or instant pot). This is my Mother-in-Law’s recipe, and she used canned soups (which are convenient), but I’ve linked to my recipes for homemade cream of chicken soup and onion soup mix, to make this slow cooker pot roast completely from scratch, if you have time!
It’s the most cozy meal with added carrots, potatoes, and other veggies, or serve over a bed of mashed potatoes, and our favorite homemade rolls on the side.
And if you love slow cooker recipes try my Beef Stew, Slow Cooker Chicken Tacos, Beef Noodle Soup, or Slow Cooker Ribs!
How to make Slow Cooker Roast:
Sear Beef: Season roast generously with salt and pepper on all sides. In a large skillet over medium-high heat, heat oil until hot then sear the meat until it’s browned on all sides. Transfer roast to a slow cooker (or dutch oven or instant pot).
Sauce: In a bowl, combine cream of soup mixture (or my homemade cream of soup recipe) and dry onion soup (here’s my homemade onion soup mix). Pour over the chuck roast.
Cook: Cover slow cooker and cook on LOW for 8-10 hours. If you want to add potatoes and carrots or other veggies, add them 1.5-2 hours before the timer is up.
Alternate Pot Roast Cooking Methods:
- Instant Pot Pot Roast: Slice the roast in half then season generously on all sides with salt and pepper. Sear roast on all sides on the sauté setting, until browned. Deglaze the pot with 1 cup beef broth. Pour sauce over roast. Secure lid and cook on high pressure for 60-80 minutes or until tender (depending on size of roast). Natural release for 15 minutes.
- Oven Baked Pot Roast: Sear roast in dutch oven pot. Add 2 ½ cups beef broth. Pour sauce on top. Cover and bake at 350°F for 4 hours, or until meat is tender.
Make Ahead and Freezing Instructions:
To Make Ahead: You can prep this easy pot roast recipe (but not cook it) 1-2 days in advance, depending on the freshness of your meat. Assemble everything in the pot then cover and refrigerate until ready to cook.
To Freeze: Transfer any leftover pot roast to a freezer safe container or bag and place in the freezer for up to 2 months. Let thaw in the refrigerator overnight before reheating.
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Recipe
Slow Cooker Pot Roast
Equipment
Ingredients
- 4-5 pounds beef chuck roast , prime or choice grade
- salt and freshly ground black pepper
- 3 Tablespoons oil , vegetable or canola oil
- 1 envelope dry onion soup mix , or use my homemade dry onion soup mix
- 2 cans cream of soup (mushroom or chicken) , or make a double batch of my homemade cream of chicken soup recipe
Optional add-ins:
- carrots, red or yukon gold potatoes, pearl onions, mushrooms, parsnips, celery.
Instructions
- Prep and Sear Meat: Season meat with salt and pepper, generously, on all sides. Heat a large skillet over medium-high heat. Once the skillet is hot, add the oil. Once the oil is hot, add the meat. Sear on medium-high heat for a few minutes on each side, until all sides are well browned.
- Add to slow cooker: Lightly grease a slow cooker with non-stick cooking spray. Place meat in the bottom of the slow cooker.
- Mix sauce: Stir together the cream of soup mixture and dry onion soup seasoning in a bowl. Pour mixture over the meat in the slow cooker.
- Slow Cook: Cover and cook on LOW for 8-10 hours. Check to see if the roast is done by poking it with a fork; it should shred easily. If it's tough, cook longer.
- If adding veggies, add them 1.5 – 2 hours before the timer is up.
Notes
Nutrition
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I originally shared this recipe December 2017. Updated September 2021 and December 2024.
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Thank you for a delicious recipe!! This is only the 2nd pot roast I’ve ever made, and I have to say, this will definitely be my go-to recipe! I was careful with the salt before searing the roast, and I think that paid off because the seasoning was perfect.
I for got to add, I sprinkle the contents on the top of the seared roast, in the dutch oven then just dump both cans on top of that.
I have been making this for 50+ years. In my dutch oven, baked covered. I made one change years ago and used 1 can cream of mushroom and 1 can Golden cream of mushroom. So very rich.
If I just have an instant pot but want to slow cook, can I just follow the slow cooker instructions exactly, or do I need to make adjustments?
Yum!
When making it in the instapot , when to add the vegetables? I let it go for 60 min then quick release. Add the veggies then 20 more minutes with the 15 min natural release. Turns out great. This is a really excellent pot roast.