Grandma’s Pot Roast Dinner {Crockpot}
115 Comments Mar 24, 2022
Updated Apr 22, 2025
This post may contain affiliate links. Please read our disclosure policy.
This easy Grandma’s Pot Roast Dinner features tender beef, hearty carrots, and creamy potatoes — all slow cooked together with a rich gravy that makes itself!
Table of Contents
Can you really own a slow cooker without making a classic pot roast? I don’t think so! This easy Crockpot Pot Roast is a tried-and-true recipe you’ll come back to again and again — just like Grandma used to make.
It starts with a tender chuck roast and includes all the essentials: potatoes, carrots, onions, and a rich, savory gravy that practically makes itself. Add some warm dinner rolls and butter on the side, and you’ve got the ultimate comfort food dinner. I think this recipe tastes just like grandma would make but with very little effort. Truly the slow cooker does all the work but we can take credit. Enjoy this easy weeknight recipe as my family has for years.
We do love a classic pot roast recipe, if you are looking for something different try my Slow Cooker London Broil, Slow Cooker Coca Cola Pot Roast or Slow Cooker Sauerbraten.
Key Ingredients
This recipe is a breeze to put together. You can find the full recipe with ingredient amounts in the recipe card below.
- Beef – Chuck Roast has been my favorite for years. The slow cooker makes the chuck roast melt in your mouth tender. If you can’t find a chuck roast my second favorite is a bottom round roast or blade roast, they are not as fatty but the meat shreds very nicely.
- The Gravy – Cream of mushroom soup, French Onion soup and cornstarch. This pot roast recipe has a self-making gravy. The canned soups, beef juices along with the cornstarch make a gravy while the roast simmers away. I’ve made this recipe many times and the gravy is always a perfect consistency.
- Vegetables – You’ll want to use these root vegetables; red potaotes (or russets), carrots and white onion.
- Salt and pepper to taste – To season the gravy when ready to serve.
How to make Pot Roast just Like Grandmas:
Step One – Add 2/3 of the vegetables on the bottom of your slow cooker. Add the meat on top. Arrange the remaining vegetables around the roast.
Step Two – How to make gravy; in a medium sized bowl, add the cream of mushroom soup, french onion soup and cornstarch. Whisk until the cornstarch is dissolved. Pour this gravy mixture over the roast and vegetables.
Step Three – Cook low and slow for 9-10 hours is my preference. Great for days you are working or away. If you are on a time crunch this recipe can set to high, I recommend 6 hours on high for a fork tender pot roast and veggies. Season the gravy with salt and pepper to taste before serving.
My Serving Suggestions
This one pot meal is perfect for busy nights, see how I serve it:
- Serve directly out of the slow cooker, no need to put on a serving platter. Use tongs to serve the meat and veggies. Add salt and pepper to the gravy to taste.
- Ladle the gravy over the meat and veggies once plated.
- Place a basket of dinner rolls and a stick of butter on the table for a complete meal. Easy as that!
Recipe FAQs
You certainly can! Beef and red wine go great together. Add a half cup of your favorite red wine to the soup mixture and add a tablespoon more cornstarch to the mix.
I chose not to brown my chuck roast before adding to the slow cooker for this recipe. This recipe has the caramelized onions in the French onion soup, which adds so much flavor. And I like easy for this recipe. You certainly can sear your roast in a skillet on the stove-top (in olive oil or canola oil) and follow the exact directions of this recipe. This is true for most slow cooker recipes; if you prefer to brown, do what makes you happy!
Yes, and I highly suggest you do if you have family members who don’t love onions. Use one can of Campbell’s Beef Consume, beef broth or an additional can of cream of mushroom. You can add a touch of onion powder, garlic powder and Worcestershire sauce to make up for the flavor of the French onion soup.
Yes, use one packet of onion soup mix instead of the Campbell’s French onion soup. Add one cup of water as well.
You most likely did not cook long enough, it’s not because you overcooked it. Place the lid back on the slow cooker (and keep it on). And cook for an additional 2 hours or more.
More Crockpot Pot Roast Recipes
Enjoy rich and hearty flavors with Slow Cooker Italian Pot Roast, simmered in a savory tomato-based sauce.
For a quick and easy option, Slow Cooker 3 Packet Pot Roast brings bold flavor with just a few simple ingredients.
If you love tangy twists, Slow Cooker Dill Pickle Pot Roast is a must-try with its zesty, unique flavor.
Mississippi Pot Roast stays a classic favorite, thanks to its tender beef and irresistible pepperoncini kick.
For a homestyle comfort meal, Amish Pot Roast delivers slow-cooked goodness with simple, traditional seasonings.
Reader Reviews⭐⭐⭐⭐⭐
“This is one of the best pot roasts I’ve had! It has a really amazing gravy sauce that brings this one over the top! Thank you for this one!” – Ned
“I’ve made this recipe probably 20 times in the past couple years. It’s so perfect and so easy. Love it.” – Renee
Grandma’s Pot Roast {Crockpot Recipe}
How to Video
Ingredients
- 4 lbs. Beef Chuck roast,
- 10.5 ounce can Campbell's cream of mushroom soup (or bacon), do not add water
- 10.5 ounce can Campbell's French onion soup, do not add water
- 1/4 cup cornstarch
- 2 pounds red potatoes (or russets), cut into 2 inch chunks
- 4 carrots, peeled and cut into 2 inch chunks (or 1 pound baby carrots)
- 1 large white onion, diced
- salt and pepper to taste
Instructions
- Add 2/3 of the vegetables to the bottom of the slow cooker (the potatoes, onions and carrots).
- Add the roast on top of those veggies. I do not brown my roast in a skillet, but you can at this point if desired.
- Add the remaining vegetables around the pot roast.
- Whisk together soups and cornstarch in a medium bowl, pour over roast.
- Place the lid on the slow cooker. Cover and cook on LOW for 9-10 hours. Do not open the lid during the cooking time. This can be done on high for 6 hours on high but I recommend low and slow.
- When the cooking time is done, I like to degrease the top of the gravy before serving. I do this by taking paper towels and laying over the grease. Pull up quickly and just the grease will be on the paper towel.
- Shred or slice the pot roast.
- Add salt and pepper to the gravy to taste.
- Serve the pot roast with the veggies and drizzle over the gravy. Enjoy!
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
x lent !!!!!! SO EASY !!! 5 STARS !!
Can I cut recipe in half? I cook for myself and sometimes for 2. I have a small crockpot. Cook for less time? Thanks for your help.
Yes, you can cut in half. You’ll have to try the timing out, sometimes the cooking time remains the same for it takes quite a while for a roast and vegetable to become tender.
What can I replace mushroo.m soup with can’t eat anything with mushroom. ?
Any cream soup such as cream of celery, or cream of onion.
Can I omit the cream of mushroom soup?
Shouldn’t roast be mostly covered in liquid?
No, it will make its own juices and be covered by the time it’s done cooking.
If I want to prepare this the night before by doing the vegetables and pouring the soup and the thing in the morning, could I put the piece of beef in and turn it on?
Yes, though be careful if you are refrigerating your ceramic insert, they can sometimes crack after being put on the heat. I’ve never had it happen but it can happen.