Slow Cooker Pot Roast
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!
Prep Time20 mins
Cook Time9 hrs
Total Time9 hrs 20 mins
- 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
- ¼ 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
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!
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.
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