Slow Cooker Pot Roast
116 Comments Mar 24, 2022
Updated Oct 27, 2024
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This Easy Classic Slow Cooker Pot Roast Dinner has tender pot roast, carrots, and potatoes. The gravy is made at the same time!
We do love a classic pot roast recipe, if you are looking for something different try my Slow Cooker London Broil, Slow Cooker Coca Cola Pot Roast or Slow Cooker Sauerbraten.
Table of Contents
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
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
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I followed the recipe exactly…disappointed. The gravy lacked flavor – perhaps using a reviewer’s suggestion of some worcestershire sauce may help. Needless to say, I won’t try this one again.
It will take quite a bit of salt to flavor the recipe, add at the end of cooking time to taste.
Is a Crockpot the same as a Slow Cooker? I have 2.
Yes, Crock-pot is a brand of a slow cooker. They are the same.
Your video shows cream of bacon soup but nowhere is that even mentioned.
Yes, it’s since been discontinued. In the recipe I suggest cream of mushroom.
My go to recipe for pot roast. It’s delicious and cooked to perfection every time I make it. I like to sear the roast well before adding it to the crock pot. I use baby carrots and mixed colored miniature potatoes. I also add two tablespoons of worcestershire sauce to the soup mixture for more flavor. I add a couple sprigs of rosemary before setting the crock pot to 6 hours on high. I generally use a chuck roast the weighs 3-3.25 pounds. I use my Instapot set to slow cooker for cooking. I love this recipe!
I have made this several times now and its always amazing! So simple and so yummy.
Can I use rib eye roast?
Yes any beef roast works. But your better off coming a rib eye roast in the oven.
Sounds like this recipe would work a treat for beef short ribs also. Since that’s oone of my favorite meats i can’t wait to try it.
I am trying this recipe. I decided to use cream of potato soup as I could not try cream of bacon.I also usef one can of Campbells french onion soup.Also added a lityle Worcestershire sauce.Cant wait to try it.
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.