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
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:
Sarah’s 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.
Christine says
Roast beef is one of my favorite things to eat.
For me though this recipe didn’t work and I’m not sure why. It looked great, smelled great and even the first few bites were good. But then I noticed it was leaving an odd icky/weird taste in my mouth.
Won’t be trying again ☹️
Tommie James says
Is this chuck roast bone-in or boneless?
Hoping to give this a go tonight.
Thanks.
Sarah Olson says
Mine was boneless though bone-in would work fine.
Jean Erickson says
Never heard of cream of bacon soup. What brand and where do you find it? It really sounds so good.
Sarah Olson says
Hi Jean, It’s Campbell’s. I’ve found it at all my local grocery stores.
David Hazell says
Dear Sarah.
The Pot Roast was delicious.
Glenda and I have made another stew with lamb chops and bacon. Added lots of veggies, and also delicious.
Thank you for all the ideas.
Brgds
Dave
Cape Town
Minnie says
I enjoy your recipes…thanks for providing me with Sunday dinner countless times
Chris Carter says
YUM!! I am SO glad i found you! I love slow cooker meals and need new inspiration! 🙂
Debbie says
This is just like I make it, only I use golden mushroom soup and it thickens the gravy perfectly
Heather {Woods of Bell Trees} says
This looks so delightful, I have to stop looking at food recipes!!! Mmmm
Julia | JuliasAlbum.com says
Wow, this roast looks so delicious! Love hearty meaty dishes like that – especially when made in a slow cooker!
Joy @ Yesterfood says
Oh, I know this smells and tastes delicious! Thank you for sharing it at Treasure Box Tuesday- I’ve posted on Google+! 🙂
Cindy @ Hun What's for Dinner? says
Love Pot Roast! Thanks for sharing at Simple Supper Tuesday.
Nibbles By Nic says
This looks AMAZING!!!! Thanks so much for stopping by MUNCHING MONDAYS with this lovely all in-one supper 🙂 Warmest, Nic