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.
Becky P says
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
Sophia says
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?
Sarah Olson says
It will take the same amount of time to cook the vegetables, it will turn out great!
Catherine Spadaccini says
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
Jeannie Pascuzzi says
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 !
Jeannie Pascuzzi says
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 !
Sarah Olson says
That will be fine.
Sarah Olson says
If a recipe fits you can use any size crock pot. Or you can cut it in half.
Stacy says
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.
Lee says
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…….
Sarah Olson says
You can leave them out of any recipe! Won’t effect it at all.
Eva Hill says
Can’t wait to try this recipe.
Pam says
I’ve made this twice and my husband and I both really like the recipe, it’s perfect everytime!
Darlene Lockrem says
Why type of red wine would you recommend adding?
Sarah Olson says
I usually use cabernet or a red blend.
Sandra says
Just checking. Do you use water with the cornstarch and soup mix or mix them dry then put on top of the roast.
Sarah Olson says
No, water. Just the soup cans and cornstarch.
Galen Clodfelter says
If I cut the recipe in half, what would the cook times be?
Sarah Olson says
I would do low or 8 hour or high for 5.
Evelyn Sanders says
Love the recipe.
Make it using Crock pot liners. Very little clean-up!!
Stacy Shepherd says
This is a winner!! Made this tonight for my fiancée, he literally licked the plate clean. Only thing I added some button mushrooms. Delicious! And the house smells heavenly! Score! Thank you!
Cindy says
Can I do this with chicken?
Sarah Olson says
I don’t see why not?!