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A classic combination that has been loved for decades! This Crock Pot pot roast with cream of mushroom soup and Lipton onion soup mix is tender, juicy, and flavorful. It’s the perfect easy, comfort food supper for chilly days.
Table of Contents
If you love pot roast recipes as much as we do, be sure to try this Dutch oven pot roast, an easy stovetop pot roast with gravy, and this Mississippi pot roast, too!
How to Make Crock Pot Pot Roast with Cream of Mushroom Soup | 1-Minute Video
Why You’ll Love this Recipe
- Easy. It’s tough to beat a supper that you can prep in the morning, and then come home to finished at the end of the day. The slow cooker makes this meal incredibly simple and hands-off.
- Flavorful. Sometimes Crock Pot pot roast recipes can taste watered down and bland, but not here! The cream of mushroom soup and the Lipton dry onion soup mix, along with fresh herbs and aromatic veggies, ensure tons of savory flavor in every bite.
- Versatile. The tender and succulent shredded meat can be used in a variety of ways. Serve it on sandwiches for steak and cheese subs, stuff it in baked potatoes, pile it on nachos, or offer it on its own with a loaf of crusty bread to soak up all of the gravy!
I substituted red wine for the water/brown sugar/vinegar. Delightful.
– Adele
Altogether easy, tender and good for a few meals. Thanks!
What is a pot roast?
A “pot roast” is a braised beef dish that’s made by searing a big, tough cut of beef (usually an inexpensive roast) and then slowly cooking the beef in a covered dish (such as a Dutch oven or slow cooker).
In America, this dish is often called a “Yankee Pot Roast,” and is served with carrots and potatoes or other vegetables. Slowly roasting a tough cut tenderizes the meat, resulting in succulent beef and rich liquid that’s perfect for gravy.
The Best Meat for Pot Roast
Chuck roast is a very common cut for a juicy pot roast in the oven, but you can also use a brisket or a round roast. A boneless beef chuck roast is my first choice for a pot roast. It has great marbling, making the roast tender and juicy when braised. Chuck roast is tougher (and therefore more affordable) than other cuts, but again — it becomes tender and juicy over the long cooking process.
Why You Should Brown a Roast Before Putting it in the Crock Pot
While it’s not necessary to brown a roast before putting it in the slow cooker, it’s an added bonus if you’ve got the time! I recommend this step because searing the meat adds nice color on it before you begin the slow braising process.
The caramelized surface of the beef will give the dish rich flavor and the browning process will help to lock in the juices. The browned bits from the bottom of the pot also add extra flavor to the gravy.
That said, you can certainly skip the browning step if you’re in a hurry, or if you just don’t want to wash an extra dish! Simply place the roast directly in the slow cooker and pour the soup mixture over top. It will still be delicious!
Brown the roast in a Dutch oven on the stovetop, or (as shown here) sear it directly in the Crock Pot if your appliance includes this searing/browning function.
Ingredients
This is just a quick overview of the ingredients that you’ll need for an easy crock pot pot roast with cream of mushroom soup. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Boneless beef chuck roast: the best cut of meat for a slow cooker pot roast! When cooked low and slow, it becomes flavorful, juicy, and fall-apart tender.
- Kosher salt and ground black pepper: to enhance the other flavors in the dish.
- Vegetable oil: to sear the meat.
- Water: just enough liquid to thin the soup and braise the meat. You don’t need to completely cover the roast in liquid while it cooks. There will be plenty of moisture in the pot.
- Cream of mushroom soup: adds rich flavor to the braising liquid. Use a reduced-sodium, Healthy Request, or 98% fat-free variety if you like.
- Brown sugar: for a hint of sweetness that adds depth of flavor.
- Apple cider vinegar: an acidic note to brighten up the dish.
- Lipton onion soup mix: just the dry seasoning from a soup and dip mix packet adds delicious flavor to the meat and gravy.
- Baby gold potatoes, carrots, onion, and garlic: hearty vegetables that add flavor to the roast and hold up well over the long cooking process. You can use red potatoes if you like, or try larger yukon gold potatoes that you dice into chunks. If using baby potatoes or baby carrots, there’s no need to peel or chop them.
- Rosemary and thyme: earthy herbs that pair nicely with the beef. Fresh herbs are always my preference, but you can sub with a smaller amount of dried herbs in a pinch.
Directions
You can’t beat the ease of a simple slow cooker pot roast recipe! It’s total comfort food, and it’s perfect for chilly evenings. You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Sear the beef roast in hot oil, and then transfer the meat to a crockpot.
- Pour the water into the pot, and use a wooden spoon to scrape up any browned bits. Deglazing the pan like this adds so much flavor to the finished dish.
- Whisk in the cream of mushroom soup, brown sugar, vinegar, and onion soup mix.
- Pour the soup mixture over the beef.
- Arrange the potatoes, carrots, onions, garlic, rosemary, and thyme on top of and around the roast.
- Cover with a lid and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
- Discard the herbs stems.
- Shred the beef with two forks (it should practically fall apart when it’s done).
- Serve the beef with the pan juices, potatoes, and carrots on a serving platter. Garnish with chopped fresh parsley or other herbs.
Serving Suggestions
When the beef is done it will be fork-tender. You can pull it with two forks, but you don’t even really need to! It will melt in your mouth. You can serve the beef, potatoes, and vegetables on their own, or pair them with any of these additional sides:
- Duke’s Homemade Mac and Cheese, Broccoli Mac and Cheese, Creamy Baked Mac and Cheese, Crock Pot Mac and Cheese, Stovetop Shells and Cheese, or No-Boil Easy Mac and Cheese
- Jiffy Corn Casserole
- Egg Noodles
- Southern Cornbread Dressing or Sausage Stuffing
- Cast Iron Cornbread, Sour Cream Cornbread, Honey Butter Cornbread, Fluffy Bakery-Style Corn Muffins, Broccoli Cornbread, Southern Cornbread, Jiffy Cornbread with Creamed Corn, Sweet Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, or Corn Sticks
- Corn Muffins or 3-Ingredient Sour Cream Muffins
- Pumpkin Muffins, Two-Ingredient Pumpkin Muffins, or Pumpkin Bread
- Flaky Buttermilk Biscuits, 3-Ingredient Buttermilk Biscuits, 4-Ingredient Butter Swim Biscuits, 7UP Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Pumpkin Spice Biscuits, Cheddar Biscuits with Chives and Bacon, or Drop Biscuits
- Southern-Style Green Beans, Roasted Green Beans, Arkansas Green Beans with Bacon, or Green Bean Casserole
- Creamed Peas
- Southern Collard Greens or Sweet and Spicy Collard Greens with Bacon
- Sauteed Spinach or Creamed Spinach Casserole
- Easy Broccoli Casserole, Broccoli and Rice Casserole, or Broccoli and Cheese
- Apple and Butternut Squash Casserole or Southern Squash Casserole
- Sauteed Zucchini or Roasted Yellow Squash
- Cranberry Orange Sauce
- Wedge Salad, Classic Caesar Salad, Kale Apple Salad with Bacon and Creamy Poppy Seed Dressing, House Salad with Candied Pecans, Mixed Greens with Dijon Vinaigrette, or a Green Salad with Red Wine Vinaigrette
- Roasted Cabbage, Braised Cabbage with Apples and Bacon, or Fried Cabbage
Preparation and Storage Tips
- Prep Ahead and Reheat: If you prepare the roast a day ahead, cover and refrigerate it overnight. The next day, skim off any solidified fat and reheat it gently in a warm oven or slow cooker, or over low heat on the stovetop.
- Store leftover pot roast in an airtight container in the refrigerator for up to 3 days.
- Wrapped tightly, you can freeze leftovers for up to 2 months. I don’t recommend freezing the cooked vegetables or potatoes; however. They tend to have a mushy and watery texture when thawed.
Recipe Variations
- Swap out the water and use another braising liquid instead. Good options include unsalted or low-sodium beef broth, beer, Coca-Cola, Pepsi, root beer, and Dr. Pepper.
- Omit the potatoes in your pot, and instead serve the finished dish over a plate of mashed potatoes or crispy roasted potatoes instead.
- In a hurry? Skip the step of searing the beef in a Dutch oven, and instead just add it straight to the Crock Pot.
- Add extra veggies to the pot for even more flavor, such as celery or mushrooms.
- Make a gravy using the drippings from the pot. To do so, melt 2 tablespoons of butter in a skillet over medium heat. Whisk in 2 tablespoons of flour and cook for 30 seconds, stirring constantly. While continually whisking, gradually add 1 – 1 ½ cups of strained juices/drippings from the pot until the gravy reaches the desired consistency. Continue whisking while the gravy bubbles and cooks for 1-2 minutes. Season with additional salt and pepper, to taste.
Expert Tips
- Searing the meat before adding it to the liquid and other ingredients helps to brown the surface and enhance the flavor. A hot pan creates a golden, caramelized crust through a process called the Maillard reaction, and will also lock in the meat’s juices. Plus, the browned bits from the bottom of the pot add great flavor to the gravy.
- If time allows, it’s best to cook the beef on the LOW heat setting, which will result in the most tender pot roast. This allows ample time for the tough cartilage to break down. That said, the HIGH setting is a perfectly fine option when you need the roast done sooner!
- Why is my pot roast tough? Undercooked pot roast will be tough and chewy. If you’re using tougher or bigger cuts of beef (other than a chuck roast), you may need to increase the cooking time to give the meat fibers plenty of time to break down and become tender and juicy.
- Why is my pot roast dry? Cooking the meat for too long can result in a dry pot roast.
- Cooking for a Smaller Family? This meat freezes really well! I like to package leftovers in individual containers, label them, and stash them in the freezer for later meals. The shredded beef is delicious served on sandwich rolls, but it also works well on salads, tacos, stuffed in baked potatoes, in quesadillas, or on pizza! Get creative and enjoy the leftovers in a variety of ways.
More Pot Roast Recipes to Try
Dutch Oven Pot Roast
3 hours hrs 40 minutes mins
Crock Pot Italian Pot Roast
8 hours hrs 10 minutes mins
Stovetop Pot Roast and Gravy
3 hours hrs 45 minutes mins
Crock Pot Pot Roast with Cream of Mushroom Soup
Ingredients
- 1 (3 lb.) boneless beef chuck roast
- Kosher salt and ground black pepper, to taste
- 2 tablespoons vegetable oil
- 1 cup water
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 2 tablespoon brown sugar
- 2 tablespoons apple cider vinegar
- 1 (1 ounce) envelope dry onion soup seasoning mix
- 24 ounces baby gold potatoes
- 4 large carrots, peeled and cut into 2-inch pieces
- 1 small onion, thinly sliced
- 4 garlic cloves, minced or pressed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Optional garnish: chopped fresh parsley
Instructions
- Pat beef dry and season with a little bit of kosher salt and black pepper on all sides.
- Heat oil in a large pot or Dutch oven over medium-high heat. Place beef in the pot and sear for about 5-7 minutes on each side, or until browned all over. Transfer beef to the slow cooker. Note: if you slow cooker has a browning/searing function, you do this directly in the slow cooker.
- Pour the water into the Dutch oven; turn the heat down to medium. Using a wooden spoon, scrape up any browned bits from the bottom of the pot. These bits add a lot of flavor to the pot roast! Remove from the heat. Whisk in the cream of mushroom soup, brown sugar, vinegar, and onion soup mix. Pour this mixture over the beef in the slow cooker.
- Arrange the potatoes, carrots, onion, garlic, rosemary, and thyme on top of and around the roast. Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
- Discard the herb stems. Shred the beef with two forks (it should practically fall apart when it’s done). Discard any big fatty pieces. Stir the shredded beef into the juices in the pot with the vegetables. Serve, and garnish with chopped fresh parsley.
Video
Notes
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- The drippings in the pot will not be thick like a gravy. If you want to make a gravy using the drippings, here’s how you do it: melt 2 tablespoons of butter in a skillet over medium heat. Whisk in 2 tablespoons of flour and cook for 30 seconds, stirring constantly. While continually whisking, gradually add 1 – 1 ½ cups of strained juices/drippings from the pot until the gravy reaches the desired consistency. Continue whisking while the gravy bubbles and cooks for 1-2 minutes. Season with additional salt and pepper, to taste.
- Searing the meat before adding it to the liquid and other ingredients helps to brown the surface and enhance the flavor. A hot pan creates a golden, caramelized crust through a process called the Maillard reaction, and will also lock in the meat’s juices. Plus, the browned bits from the bottom of the pot add great flavor to the gravy.
-
- If time allows, it’s best to cook the beef on the LOW heat setting, which will result in the most tender pot roast. This allows ample time for the tough cartilage to break down. That said, the HIGH setting is a perfectly fine option when you need the roast done sooner!
-
- Why is my pot roast tough? Undercooked pot roast will be tough and chewy. If you’re using tougher or bigger cuts of beef (other than a chuck roast), you may need to increase the cooking time to give the meat fibers plenty of time to break down and become tender and juicy.
-
- Why is my pot roast dry? Cooking the meat for too long can result in a dry pot roast.
-
- Cooking for a Smaller Family? This meat freezes really well! I like to package leftovers in individual containers, label them, and stash them in the freezer for later meals. The shredded beef is delicious served on sandwich rolls, but it also works well on salads, tacos, stuffed in baked potatoes, in quesadillas, or on pizza! Get creative and enjoy the leftovers in a variety of ways.
Nutrition
This post was originally published in November, 2023. The video was added in April. 2024.
Hi, Michelle! That’s true — the Crock Pot does not create a thick gravy for serving. The soup mixture serves as a braising liquid to flavor the meat and keep it moist as it cooks. If you prefer a thick gravy for serving, you’ll need to add a cornstarch slurry to the cooking liquid or strain the cooking liquid and use that to make a gravy on the stovetop.
We love to use Golden Mushroom Soup (2cans) and season the chuck roast, as well.
We love to use Golden Mushroom Soup (2cans) and season the chuck roast, as well.
And use cornstarch to thicken the sauce at the end.
Sounds delicious! Thanks for sharing, Lisa.
Hi, Wendy! Thanks for catching that typo, which was from my other pot roast recipe. It’s fixed now. 🙂
I substituted red wine for the water/brown sugar/vinegar. Delightful.
Altogether easy, tender and good for a few meals. Thanks!
Thank you, Adele! We’re so glad you enjoyed it.
We love pot roast and trying different variations. I’ve wondered if it can all be prepped the night before and put in the fridge. Then placed in the crockpot unit the next morning to cook all day.
Hi, Susan! If you’re going to prep the dish ahead and put it in the fridge overnight, I would skip the step of browning the roast. Just put everything together in the pot and refrigerate it until ready to cook. Hope you enjoy!