Slow Cooker Pot Roast

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 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 dinner is served!

What kind of meat to choose:

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, it’s not as fatty but the meat shreds very nicely.

How to make Slow Cooker Pot Roast:

This recipe is very easy to dump in the slow cooker once you cut the potatoes, carrots and onion.

You will need these ingredients:

• Beef Chuck Roast
• Campbell’s Cream of Bacon Soup (or mushroom!)
• Campbell’s French Onion Soup
• Cornstarch (this is what thickens that wonderful gravy)
• Red Potatoes (russet works well too!)
• Carrots
• White Onion
• salt and pepper to taste (to season the gravy when ready to serve)

To brown or not brown the meat:

I chose not to brown my chuck roast before adding to the slow cooker for this recipe. This recipe has those caramelized onions in the French onion soup, which adds so much flavor. And I like easy for this recipe.

You certainly can brown your roast in a skillet on the stove-top and follow the same directions of this recipe. This is true for most slow cooker recipes if you prefer to brown, do what makes you happy!

• Add the two-thirds of the potatoes, carrots, and onion to the slow cooker. Place the chuck roast on top of those veggies. Add remaining veggies around the roast.
• In a small bowl whisk the soups and cornstarch together. Pour this over the roast.

What setting on your slow cooker:

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 tender pot roast and veggies.

The Gravy:

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. Add salt and pepper to taste at the end of the cooking time.

How to serve:

• Serve directly out of the slow cooker, no need to put on a 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.

Want to add red wine?

You certainly can! Beef and red wine go great together. Add a half cup of your favorite red wine to the soup mixture but also add a tablespoon more of cornstarch to the mix.

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 recipe as my family has for years.

Want more pot roast recipes? Here are my most popular:

• Slow Cooker Italian Pot Roast
• Slow Cooker Mississippi Pot Roast
• Slow Cooker Amish Pot Roast
• Slow Cooker Balsamic Pot Roast
• Slow Cooker Horseradish Pot Roast

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Slow Cooker Pot Roast

4.34 from 6 votes

This classic easy slow cooker pot roast is made with a chuck roast, potatoes, carrots and onion. My recipe also has a self-making gravy!

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Slow Cooker Pot Roast

Prep Time: 20 minutes

Cook Time: 9 hours

Total Time: 9 hours 20 minutes

Servings: 6

Calories: 712kcal

Author: Sarah Olson

Equipment Needed:

• Recomended Slow Cooker Size: 6-quart or larger

Ingredients:

• 4 lbs. Beef Chuck roast
• 10.5 ounce can Campbell's cream of bacon soup (or mushroom) do not add water
• 10.5 ounce can Campbell's French onion soup do not add water
• ¼ cup cornstarch
• 2 pounds red potatoes (or russets) cut into 2 inch chunks
• 4 carrots peeled and cut into 2 inch chunks
• 1 large white onion diced
• salt and pepper to taste

US Customary – Metric

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:

If you desire to add red wine to this recipe, add a 1/2 cup. But also add 1 more tablespoon of cornstarch to the soup mixture.

Nutritional values are approximate, please use your own calculations if you require a special diet.

Values below are for 1/6 of the recipe.

Nutrition:

Calories: 712kcal | Carbohydrates: 37g | Protein: 62g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 211mg | Sodium: 557mg | Potassium: 2069mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6845IU | Vitamin C: 16.7mg | Calcium: 92mg | Iron: 7.6mg

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First Published 02/17/2014

Updated 05/30/2019