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 Dill Pickle 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
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
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.
First Published 02/17/2014
Updated 05/30/2019
Hi Sarah
I looked for Campbell’s cream of bacon soup (or mushroom) and Campbell’s French onion soup but they don’t seem to be available in Australia. what alternatives would you suggest?
thank you
I have been using my mom’s tried and true pot roast recipe for years. The past few times I have made it, the magic was gone.
I found this recipe, I decided to test drive it so to speak.
I cooked it on high for 4.5 hours, due to my crockpot cooking hotter than my old one.
The aroma was delightful as it cooked.
The roast came out fork tender, we did not have to slice it, my husband just fork sliced it.
The roast was so tender it melted in your mouth. It was not dry very moist.
The gravy came out perfect, it was rich, with a good body, I used two tablespoons of cornstarch at the beginning of cooking it. When I took the roast out, all I did was give the gravy a couple of good stirrings. The French onion soup, dry onion soup mix and cream of mushroom soup are a perfect combination.
I might substitute Golden Onion Soup for the Cream of Mushroom Soup one of these days.
I did not sear the roast, no need to.
My husband loved it, he wanted to know when I was going to make it again.
The left overs will be yummy tomorrow,
This is definitely a keeper recipe!
Instead of mushroom soup what else can I use
cream of celery would work great.
Excellent thank you . I was wondering can i cook just the veggies and potatoes the same without the roast? They turned out great and want to use with othr dishes. Thank you.
I don’t have a kitchen in my studio apartment, so most of my meals do you have to be barbecued or microwaved. So I tried your recipe for the slow cooker, turned out awesome So I tried your recipe for the slow cooke. Fed me and my neighbors whom all gave five stars. Can’t wait to try the other slow cooker recipes on your site. Thank you
What do you think about adding diced tomatoes to this pot roast recipe?
Fresh? I’m unsure. Probably the last 2 hours.
I was think canned, but you don’t sound too sure so I’m just going to forget the tomatoes. Thanks.
My family and I love this! This winter it is on our Weekend dinner list. Easy to do and the gravy is divine! Thank you!
After only 5.5 hours on low, I tested the veggies and they were more done than I like them. If I had gone the whole 9-10 hours, they would have been mush! 9 hours? Really?!? The meat was done very well indeed in just that 5+ hours time. I would not have been a Happy camper if I followed your time direction.
Hi, your slow cooker must cook hot. I’ve been making it this way for years.
Currently cooking this for the first time and realized that it will not cook in time for our regular dinner. Is there any way to shorten cook time? Maybe on high for an hour and then low for a shorter period?
Yeah, I think it will need more than one hour on high. I would do a few more on high first. Keep the lid on.
Sounds as if you were on high, not low!
Can you use stewing beef instead of a roast for this? Thanks for your assistance.
Yes, but it will end up more like stew. It will be good though
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!
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?!
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.
Can you cook this on high for half the time
It will take 6-7 hours for it to get done on high.
I have almost 5 pound chuck roast. Should I cook it longer? Add. More soup? Please help
Hi, I could only get a 3.17 pound chuck roast. How long should I cook it for?
You’ll have to do 9 hours still for the vegetables to cook.
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.
Yeah, that tends to happen with a chuck roast. Glad you liked it!
Putting the vegetables in the same time as the meat and cooking for so long…the veggies won’t be overcooked and mushy?
No, potatoes and carrots take a very long time to cook in the slow cooker. In fact sometimes the meat becomes tender before them.