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Home » Dinner » Slow Cooker Pot Roast

Slow Cooker Pot Roast

by Sarah Olson on May 30, 2019 | Updated August 6, 2020 61 Comments

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collage of photos of pot roasti n a slow cooker. Text overlay that says: Easy 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!

close up of pot roast in gravy in a slow cooker.

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!

chuck roast, red potatoes, carrots, onion and gravy mixture in dishes on a table.

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.

raw pot roast with onions, carrots and potatoes around it in a slow cooker.

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!

Gravy mixture poured over pot roast in a slow cooker.
  • 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.
done cooking slow cooker pot roast with dinner rolls on the side.

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.

cooked chuck roast in gravy with vegetables.

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.

shredded pot roast with tongs in a slow cooker.

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.

pot roast with vegetables dinner roll and gravy on a speckled plate.

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

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.

pot roast with gravy, potatoes and onions in a slow cooker with wooden spoon in it.

Slow Cooker Pot Roast

4.8 from 30 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
  • 1/4 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
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

First Published 02/17/2014

Updated 05/30/2019

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    Filed Under: Beef, Dinner Tagged With: beef, Crock pot, pot roast, slow cooker

    Comments

    1. Gin Barinecutt says

      January 4, 2021 at 3:36 pm

      Can you use stewing beef instead of a roast for this? Thanks for your assistance.

      Reply
      • Sarah Olson says

        January 4, 2021 at 3:59 pm

        Yes, but it will end up more like stew. It will be good though

        Reply
        • Gin Barinecutt says

          January 5, 2021 at 2:14 pm

          Thanks so much for your quick reply. Was unable to get a roast, so went with the next best thing. Will let you know how it turned out!

          Reply
    2. KJK says

      December 9, 2020 at 8:20 am

      Hi! Wanting to add green beans. Should I add them later since they don’t cook at the same rate as potatoes and carrots? Thanks?!

      Reply
      • Sarah Olson says

        December 9, 2020 at 8:35 am

        Are you using fresh? If you add them at the beginning they will be as tender as canned. If you want a little bite to them, add them the last hour.

        Reply
    3. Louise Thomas says

      December 7, 2020 at 9:03 am

      Can you cook this on high for half the time

      Reply
      • Sarah Olson says

        December 7, 2020 at 11:51 am

        It will take 6-7 hours for it to get done on high.

        Reply
    4. Xema Jacobson says

      December 4, 2020 at 4:46 pm

      I have almost 5 pound chuck roast. Should I cook it longer? Add. More soup? Please help

      Reply
    5. Clint says

      November 11, 2020 at 4:35 pm

      Hi, I could only get a 3.17 pound chuck roast. How long should I cook it for?

      Reply
      • Sarah Olson says

        November 11, 2020 at 4:39 pm

        You’ll have to do 9 hours still for the vegetables to cook.

        Reply
        • Clint says

          November 13, 2020 at 12:03 pm

          5 stars
          First, that’s pretty unbelievable that you answered me in four minutes! The roast turned out perfect. Next time, I’ll probably go for a little leaner cut. I was able to spoon about 10 TBSP of oil off the top.

          Reply
          • Sarah Olson says

            November 13, 2020 at 12:17 pm

            Yeah, that tends to happen with a chuck roast. Glad you liked it!

            Reply
    6. Susan Thompson says

      October 14, 2020 at 3:27 pm

      Putting the vegetables in the same time as the meat and cooking for so long…the veggies won’t be overcooked and mushy?

      Reply
      • Sarah Olson says

        October 14, 2020 at 3:29 pm

        No, potatoes and carrots take a very long time to cook in the slow cooker. In fact sometimes the meat becomes tender before them.

        Reply
    7. Deb says

      October 11, 2020 at 11:50 am

      4 stars
      My roast turned out nice, but I’m not a fan of cream soup type gravy. I love the French Onion. Any suggestions on replacing the cream of bacon soup?

      Reply
      • Jean Larson says

        November 5, 2020 at 6:45 am

        We use a can of coke and dry onion soup mix!

        Reply
    8. Heather says

      October 9, 2020 at 1:23 pm

      I might try this also with lamb/mutton. What do you think?

      Reply
      • Sarah Olson says

        October 9, 2020 at 2:14 pm

        I think it would be great, if you are used to the taste of lamb.

        Reply
    9. John Liebler says

      September 20, 2020 at 5:45 pm

      5 stars
      I love this recipe!! The only change I made was 2 cans of cream of mushroom instead of one,we like a lot of gravy. I can’t get over how good the paper towel fat removal trick works! Brilliant!!

      Reply
    10. Maggie Dennis says

      August 24, 2020 at 7:22 pm

      Hi, can this be frozen? I cook for myself only and hate to waste food but don’t like having to eat same meal ev’ry day,

      Reply
      • Sarah Olson says

        August 24, 2020 at 9:01 pm

        I think it should do ok in the freezer. Sometimes potatoes don’t do so well after being thawed though.

        Reply
    11. Wendell Hayman says

      August 24, 2020 at 10:51 am

      Hi, my Wife doesn’t like onions. What soup can I replace instead of the French Onion Soup for the gravy?

      Reply
      • Sarah Olson says

        August 24, 2020 at 10:56 am

        Hi Wendell! I would try beef consumme from Campbell’s or do a can of cream of celery.

        Reply
    12. Judy Hubbert says

      July 29, 2020 at 3:41 pm

      5 stars
      Very hardy great taste

      Reply
    13. Becky P says

      May 31, 2020 at 6:59 pm

      5 stars
      This recipe was a big hit at my house. I added celery just because I like it with my pot roast. So easy to make. Aloha

      Reply
    14. Sophia says

      May 31, 2020 at 6:06 am

      Have this recipe in the croc pot now. Excited to try it tonight. I used a much smaller roast at about 1.5 lbs for my husband and I and our toddler. Would cooking times still be the same?

      Reply
      • Sarah Olson says

        May 31, 2020 at 9:10 am

        It will take the same amount of time to cook the vegetables, it will turn out great!

        Reply
        • Catherine Spadaccini says

          October 3, 2020 at 10:19 am

          I’m cooking this tomorrow my roast is 2 1/2 pounds not putting vegetables or potatoes in it will it still take 9 hours to cook

          Reply
        • Jeannie Pascuzzi says

          October 18, 2020 at 8:15 am

          I’m just starting to learn about slow cookers. Love your website ! 🙂
          I have a 2.18 pound boneless chuck roast in the fridge. Do I reduce your recipe by half on everything or keep all the same except the 2lb roast ? Can I use my 4 qt slow cooker for this ? My other one is a 7 qt.
          Is there a place to look for converting 5-6 qt recipes to 3-4 qt ?
          Thank !

          Reply
          • Jeannie Pascuzzi says

            October 18, 2020 at 8:20 am

            Oh my gosh..I just realized you can change the amt of servings which adjust the ingredients when you view the recipe. ! is a 1/2 cup wine too much for a 2lb roast ?
            Thanks !

            Reply
            • Sarah Olson says

              October 18, 2020 at 9:42 am

              That will be fine.

          • Sarah Olson says

            October 18, 2020 at 9:41 am

            If a recipe fits you can use any size crock pot. Or you can cut it in half.

            Reply
    15. Stacy says

      April 18, 2020 at 2:32 am

      5 stars
      This was amazing! I changed the can of onion soup and used dried and just mixed in 2 cups water with packet. Along with cream of mushroom. My husband said this was a keeper. Thanks for the recipes. I’m enjoying trying all the ones you send out.

      Reply
    16. Lee says

      April 16, 2020 at 12:48 am

      HI. Are there any recipes that dont have carrots (cant stand them) and celery. Im not a natural cook so have to have exact ingredients. Most of your slow cooker recipes look wonderful but most roast or stew recipes have seem to have carrots and celery.

      Thank you…….

      Reply
      • Sarah Olson says

        April 16, 2020 at 8:49 am

        You can leave them out of any recipe! Won’t effect it at all.

        Reply
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