- 3 to 4 pounds lean beef chuck roast
- 2 cups baby carrots, optional
- 2 pounds new potatoes, cut into 2-inch chunks, optional
- 2 (10 3/4-ounce) cans condensed cream of mushroom soup
- 1 1/2 cups water
- 1 (1-ounce) packet dry onion soup mix
Steps to Make It
- Gather the ingredients.
- Center the roast in the pot of your slow cooker. Line the sides with carrots and new potatoes (or omit the vegetables if you choose).
- Combine the condensed mushroom soup, water, and onion soup mix.
- Pour the soup mixture over the pot roast and vegetables.
- Cook on low 8 to 10 hours or until the meat and vegetables turn tender. Or cook on high for about 3 to 4 hours.
- Remove the meat and vegetables to a platter and cover to keep warm until serving. If desired, spoon some of the liquid from the bottom of the crock pot onto the meat and vegetables, or use the pan juices to make gravy to serve with the pot roast.
- Serve and enjoy.
Tips
- Grocers often label cuts of meat for pot roasts, but look for lean chuck roast, blade roast, 7-bone, rump roast, bottom round, or shoulder roast.
- Condensation in the crock pot waters down the juices by the end of the cooking time. If you want to make gravy, pour the liquid into a medium saucepan and bring it to a boil; simmer briskly for 8 to 10 minutes, or until the volume reduces by about half to concentrate the flavors. Thicken the gravy by combining 2 teaspoons of cornstarch or about 1 tablespoon of flour with a few tablespoons of cold water and mixing until smooth. Stir the paste into the simmering juices until thoroughly incorporated and thickened. Serve the gravy with the sliced pot roast.
- Substitute other vegetables for the potatoes and carrots if you wish. Choose options with similar textures such as sweet potatoes, turnips, or butternut squash chunks instead of potatoes; and parsnips, fennel, or celery root (celeriac) in place of carrots. Whatever you choose to use, keep the size of the pieces consistent. You can also add red, yellow, or white onion cut into large wedges.
The Best Ever Slow Cooker Pot Roast
This slow cooker pot roast only takes six ingredients to make thanks to a packet of onion soup mix. It gives the roast a ton of flavor without a ton of work, and no one will even know it’s there. The best part? You just dump everything into the slow cooker, walk away for a few hours, and dinner practically cooks itself. Serve it over egg noodles or rice and dinner is good to go.
Preparation
- Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
- Sprinkle the onion soup pack and top with vegetables and water.
- Cook on low for 8 hours, or high for 4-5 hours.
- Enjoy!
Nutrition Facts
Per Serving:
540 calories; protein 45.7g; carbohydrates 18.2g; fat 30.6g; cholesterol 147.4mg; sodium 271.9mg. Full Nutrition