This Easy Classic Slow Cooker Pot Roast Dinner has tender pot roast, carrots, and potatoes. The gravy is made at the same time!
Can you own a slow cooker without trying Slow Cooker Pot Roast? I think not! This is an easy but classic recipe for pot roast that you will make over and over.
This crockpot pot roast recipe uses a chuck roast and has the standard potatoes, carrots, and onions. My recipe also includes a self-making gravy! Just add dinner rolls and butter and your comfort food dinner is served.
Recipe Ingredients
- 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.
Step-by-Step Directions
This recipe is very easy to dump in the slow cooker once you cut the potatoes, carrots and onion.
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.
How to serve:
- 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.
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.
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.
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Slow Cooker Pot Roast Recipe
Equipment Needed:
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!
How to Video:
Recipe Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I didn’t care for this recipe as much as others did. Pot roast and stews can be great comfort foods, and part of that comfort comes from our memories of home. I can see why so many liked this recipe- beautiful cooking time, vegetables and meat cooked perfectly in 9 hrs on low; hearty gravy, good onion flavor. However I realized after following the recipe exactly that my “comfort” falls more into the tomato- red wine-bay leaf based sauce. I served this pot roast with rolls but I think it might be better over rice and a side vegetable.
First time using a slow cooker, Is it condensed soup you are using?
Yes!
Can I use a electric roaster? If so, what degrees and how long?
I don’t use an electric roaster so I can’t give exact advice. I would look up the temp of the slow cooker on low and use that info.
I just made it & was my first time cooking a pot roast! Amazing!! I did stear the meat first, a 4lb chuck, I also added the 1/2 cup of wine and more cornstarch, used big baby carrots, the gravy was thick & delicious!! I did add a few rosemary sprigs on the top. Cooked it for 9 1/2 hrs, meat falling apart!! Thank you for this wonderful recipe!!
I’m just curious but what is the serving size for the calories you’ve listed? This recipe is absolutely amazing thank you so much for sharing! Thank you kindly and have a blessed day!
I apologize; I do not measure the recipes. My family is ready to eat right away.
No worries I just thought maybe it’s based on a cup or whatnot to try to keep track of my calories regardless I’m going to eat it, it’s some of the best I’ve ever had. Thank you again!
Can I substitute a pork butt roast in this recipe?
They are a lot cheaper than beef so that is why I am asking.
Thanks.
I don’t see why not. You will definitely need to degrease the gravy with paper towels quite a bit after.
Mushroom allergy. Any recommendations for substitute for the cream of mushroom soup?
Cream of celery or onion works great.
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!
I’ve made this recipe probably 20 times in the past couple years. It’s so perfect and so easy. Love it.
I agree, I made this just last night!
I have made this it is wonderful we love it
I followed the recipe exactly…disappointed. The gravy lacked flavor – perhaps using a reviewer’s suggestion of some worcestershire sauce may help. Needless to say, I won’t try this one again.
It will take quite a bit of salt to flavor the recipe, add at the end of cooking time to taste.
Is a Crockpot the same as a Slow Cooker? I have 2.
Yes, Crock-pot is a brand of a slow cooker. They are the same.
Your video shows cream of bacon soup but nowhere is that even mentioned.
Yes, it’s since been discontinued. In the recipe I suggest cream of mushroom.
My go to recipe for pot roast. It’s delicious and cooked to perfection every time I make it. I like to sear the roast well before adding it to the crock pot. I use baby carrots and mixed colored miniature potatoes. I also add two tablespoons of worcestershire sauce to the soup mixture for more flavor. I add a couple sprigs of rosemary before setting the crock pot to 6 hours on high. I generally use a chuck roast the weighs 3-3.25 pounds. I use my Instapot set to slow cooker for cooking. I love this recipe!
I have made this several times now and its always amazing! So simple and so yummy.
Can I use rib eye roast?
Yes any beef roast works. But your better off coming a rib eye roast in the oven.