Slow Cooker Pot Roast
Our easy Slow Cooker Pot Roast recipe is the best, with tender roast beef in gravy, with vegetables. It only takes 15 minutes to prep.
Servings: 6
Calories: 607kcal
Cost: 24
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.
Video
Notes
Canned Soup: I highly recommend my homemade canned cream of chicken soup recipe (double it) and my homemade dry onion soup mix! They are both quick and easy, healthier and will taste better.
Adding Veggies: Add carrot chunks, mushrooms, potatoes (baby gold or red), and white pearl onions the last 1.5-2 hours of cooking. Or, you can serve this yummy pot roast on top of a bed of mashed potatoes.
Make Ahead Instructions: You can prep this whole 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.
Freezing Instructions: Transfer any leftover pot roast to a freezer safe container or bag and place in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.
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 1/2 cups beef broth. Pour sauce on top. Cover and bake at 350°F for 4 hours, or until meat is tender.
Nutrition
Calories: 607kcal | Carbohydrates: 0.1g | Protein: 58g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 260mg | Potassium: 1005mg | Fiber: 0.01g | Sugar: 0.01g | Vitamin A: 40IU | Vitamin C: 0.01mg | Calcium: 52mg | Iron: 6mg
Recipe Link
Recipe Video
