Nothing beats a cozy, tender slow cooker pot roast with vegetables and gravy on a cool evening. This simple recipe is the easiest and most delicious way to prepare a beef roast, and it comes out perfectly every time.
If you love hearty, comforting roasts, try my Dutch Oven Pork Roast with Gravy or this fun twist on a classic: Slow Cooker Pot Roast with Coke.
Table of Contents
Before You Get Started
A few tips to help your pot roast turn out tender and flavorful every time:
- Use a chuck roast. This cut has the right amount of fat and connective tissue that breaks down during slow cooking, giving you that fall-apart texture.
- Sear the meat first (if you have time). Browning the roast for about a minute on each side adds a layer of rich, savory flavor. It’s optional, but worth the extra step.
- Don’t skip the liquid. The condensed soup, onion soup mix, and water create a flavorful braising liquid that keeps the meat moist and forms the base of your gravy.
- Low and slow is best. Cooking on LOW for 8-10 hours gives the roast time to become truly tender. HIGH works in a pinch, but LOW is the sweet spot.
Choosing the Right Cut of Meat
Chuck roast is the best choice for slow cooker pot roast. It comes from the shoulder of the cow and has plenty of marbling and connective tissue. That might not sound appealing, but it’s exactly what makes the meat so tender after hours of slow cooking. The fat and collagen break down and keep the roast juicy instead of dry.
Look for a roast that’s 2-3 pounds with visible marbling throughout. If your grocery store doesn’t have chuck roast labeled, you might see it called “chuck shoulder roast” or “boneless chuck roast.” Any of these will work beautifully.
** Pro Tip: Avoid leaner cuts like eye of round or sirloin tip for this recipe. They don’t have enough fat to stay moist during the long cook time.
How to Make Slow Cooker Pot Roast
This recipe is as hands-off as it gets. A little prep in the morning, and dinner is ready when you are.
Step 1: Sear the Roast (Optional but Recommended)
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place the roast in the pan and sear for about 1 minute on each side until browned all over. This step adds depth of flavor to the finished dish.
If you’re short on time or want to keep things ultra-simple, you can skip this step and add the roast directly to the slow cooker. It will still be delicious.
Step 2: Make the Sauce
In a bowl, whisk together the condensed golden mushroom soup, dry onion soup mix, and water. This creates a savory, flavorful braising liquid that will keep the roast moist and form the base of your gravy.
Step 3: Layer Everything in the Slow Cooker
Transfer the seared roast to your slow cooker. Pour the sauce over the meat.
Add the potatoes (if using), carrots, onions, and fresh herbs (rosemary and thyme) around and on top of the roast.
** Quick Note: Cut your vegetables into larger pieces (potatoes quartered, carrots in 2-inch chunks). This keeps them from getting too soft during the long cook time.
** Alternative: Instead of cooking the potatoes in the slow cooker (which can sometimes have an undesirable texture), we prefer to omit them from the pot and instead serve the pot roast over mashed potatoes at the end.
Step 4: Cook Low and Slow
Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours. The roast is done when it’s fall-apart tender and shreds easily with a fork.
Making It in the Oven Instead
If you’d rather use your oven, this pot roast works beautifully in a Dutch oven too.
After searing the roast, keep it in the pot. Pour the sauce over the meat and add the vegetables and herbs. Cover with a tight-fitting lid and bake at 350°F for about 2 1/2 – 3 hours (for a 3-lb. roast). Check for tenderness and add more time if needed.
The oven method is great for days when you’re home and want to fill the house with that cozy pot roast aroma.
From-Scratch Alternative
If you’d prefer to skip the canned soup and make this pot roast with pantry staples, here’s a simple swap:
Instead of the condensed mushroom soup, onion soup mix, and water, use:
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- Salt and pepper to taste
Whisk everything together and pour over the roast before cooking. The method stays the same. This version has a cleaner, more from-scratch flavor, though the original soup-based recipe gives a richer, more nostalgic taste that many families love. The from-scratch version will also be much thinner, so you’ll need to add a cornstarch slurry to thicken like gravy.
This pot roast is the first pot roast I’ve ever made in the oven. Usually, I go the slow cooker route when making a roast, but I wanted to try it in the oven. SO glad I did! This roast came out beautifully tender and the gravy is delicious. It’s easy to make too. I added the carrots, but I left the potatoes out because I made mashed potatoes instead just because I love mashed potatoes & gravy. Everyone enjoyed this recipe and there wasn’t a single morsel left. Thank you so much, Blair, for your wonderful recipes!
– Christine
Frequently Asked Questions
How long does it take to cook pot roast in a slow cooker?
On LOW, plan for 8-10 hours. On HIGH, it takes about 4-5 hours. The exact time depends on the size of your roast. A 2-3 lb chuck roast typically falls in these ranges. The roast is done when it’s fork-tender and pulls apart easily.
What’s the best cut of meat for slow cooker pot roast?
Chuck roast is the best choice. It has the right balance of fat and connective tissue that breaks down during slow cooking, resulting in tender, juicy meat. Avoid lean cuts like round roast, which can dry out.
How do I keep pot roast from drying out?
Use a chuck roast (not a leaner cut), make sure you have enough liquid in the slow cooker, and cook on LOW rather than HIGH when possible. Don’t lift the lid during cooking, as this releases heat and moisture.
Should I sear the meat before slow cooking?
It’s optional but recommended. Searing the roast for about 4-5 minutes on each side creates a flavorful crust and adds depth to the finished dish. If you’re short on time, you can skip it and still have a delicious pot roast.
Can I put potatoes and carrots in the slow cooker with the roast?
Yes! Cut them into larger pieces (quartered potatoes, 2-inch carrot chunks) so they hold their shape during the long cook time. Add them around the roast before cooking.
More Comforting Roast Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Slow Cooker Pot Roast (with an Oven Option)
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 (2-3 lb.) boneless beef chuck roast
- 2 (10.5 ounce) cans condensed golden mushroom soup
- 1 (1 ounce) packet dry onion soup and dip mix, such as Lipton brand
- 2 cups water
- 6 medium carrots, peeled and cut into 2-inch pieces
- Optional: 2 russet potatoes, peeled and quartered
- 2 small yellow onions, peeled and quartered
- 2-3 sprigs fresh rosemary
- 2-3 sprigs fresh thyme
- Optional garnish: additional fresh rosemary and/or thyme
- For serving: mashed potatoes
Instructions
- Sear the roast (optional): Heat the olive oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot and sear until it develops nice brown color on the outside, about 4-5 minutes per side. Transfer the roast to a slow cooker.
- Make the sauce: In a bowl, whisk together condensed soup, dry onion soup mix, and water. Pour over the roast.
- Add vegetables: Arrange carrots, potatoes (if using), onions, and herbs around the roast.
- Slow cook: Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until the roast is fall-apart tender.
- Serve: Slice or shred the roast and serve over mashed potatoes. Spoon the cooking liquid over the top as gravy.
Notes
- Best cut of meat: Chuck roast is ideal. It has enough fat and connective tissue to become tender during slow cooking. Avoid leaner cuts.
- Potatoes are Optional: We prefer serving the meat over mashed potatoes, so I typically omit the cubed potatoes from the pot.
- Oven method: Sear the roast in a Dutch oven, add the sauce, vegetables, and herbs. Cover and bake at 350°F until the roast is fork-tender and pulls apart easily (an internal temperature of 195-205°F), about 2 ½ – 3 hours for a 3-lb. roast.
- For thicker gravy: Transfer cooking liquid to a saucepan. Whisk 2 tablespoons cornstarch with 2 tablespoons cold water, stir into liquid, and simmer until thickened.
- Don’t lift the lid: Opening the slow cooker releases heat and moisture. Resist the urge to peek!
- Vegetable size matters: Cut potatoes and carrots into larger pieces so they don’t get mushy in the slow cooker.
- Leftovers: Store in an airtight container in the fridge for 3-4 days. Reheat gently with a splash of broth. Leftover pot roast is great on sandwiches or French dips.
- Freezer-friendly: Freeze sliced meat and gravy for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
Nutrition
Originally published in November, 2017, this post was updated in January, 2026.
Hello – I made this yesterday and it was delicious. Can you provide more specific instructions to cook this on the stovetop? Thank you 🙂
Hi, Sue! I’m so glad that you liked it! If you’d like to make this pot roast in a Dutch oven in your oven, I would suggest you follow these instructions: https://www.theseasonedmom.com/dutch-oven-pot-roast/
If you want to keep it on the stovetop, I would follow the directions as listed for searing the meat, then remove it to a plate. Deglaze the pot with the Coca Cola, as instructed, return the roast to the pot, and then add the rest of the ingredients. Cover and cook on medium-low heat for about 3 hours, or until the roast is fall-apart tender. 🙂
Excited to try this tonight. Hopefully you get back to this question.
I’m wondering if I could lower the temp and cook it longer. Like maybe at 225 for 4hrs?
What are your thoughts. I was thinking a super slow roast. Or is that even Necessary? By the looks of the comments this will be melt in your mouth already.
Hi, Cassandra! Yes, you can absolutely do that. The roast will be tender and juicy as long as it’s cooked long enough (you’re looking for an internal temp of about 195 degrees F). You’ll get to the same place if you cook it at a lower temp for longer, so no problem there. I’d do whichever works best for your schedule. 🙂
What is a substrate for condensed golden mushroom soup? Store here does not have that.
I did see the “From-Scratch Alternative” for the soup.. but that seems so much better
Hi Scott,
Unfortunately, there’s not a great store-bought alternative to the soup.