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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.

Close up side shot of a platter of crock pot pot roast with vegetables.
Table of Contents
  1. How to Make Crock Pot Pot Roast with Cream of Mushroom Soup | 1-Minute Video
  2. Why You’ll Love this Recipe
  3. What is a pot roast?
  4. Ingredients
  5. Directions
  6. Serving Suggestions
  7. Preparation and Storage Tips
  8. Recipe Variations
  9. Expert Tips
  10. Crock Pot Pot Roast with Cream of Mushroom Soup Recipe

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.
Altogether easy, tender and good for a few meals. Thanks!

– Adele
Overhead shot of slow cooker pot roast with cream of mushroom soup on a wooden dinner table.

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.

Overhead shot of seared chuck roast in a slow cooker.

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.

Chuck roast in a slow cooker with gravy made from cream of mushroom soup and lipton onion soup mix poured over top.

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.
Process shot showing how to make crock pot pot roast.

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:

  1. Sear the beef roast in hot oil, and then transfer the meat to a crockpot.
  2. 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.
  3. Whisk in the cream of mushroom soup, brown sugar, vinegar, and onion soup mix.
  4. Pour the soup mixture over the beef.
  5. Arrange the potatoes, carrots, onions, garlic, rosemary, and thyme on top of and around the roast.
  6. Cover with a lid and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
  7. Discard the herbs stems.
  8. Shred the beef with two forks (it should practically fall apart when it’s done).
  9. Serve the beef with the pan juices, potatoes, and carrots on a serving platter. Garnish with chopped fresh parsley or other herbs.
Horizontal image of a blue and white platter full of shredded beef pot roast made with cream of mushroom soup and lipton onion soup mix.

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:

Square overhead shot of pot roast with cream of mushroom soup and carrots and potatoes on a platter.

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.
Overhead image of a crock pot pot roast with cream on mushroom soup on a blue and white serving platter.

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.
Close up side shot of a blue and white platter full of pot roast with veggies.

More Pot Roast Recipes to Try

Square overhead shot of pot roast with cream of mushroom soup and carrots and potatoes on a platter.

Crock Pot Pot Roast with Cream of Mushroom Soup

5 from 2 votes
Prep: 20 minutes
Cook: 8 hours
Total: 8 hours 20 minutes
Servings 6 people
Calories 624 kcal
A tender and juicy slow cooker pot roast made with cream of mushroom soup and a packet of Lipton onion soup mix!

Ingredients
  

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.
    Overhead shot of seared chuck roast in a 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.
    Chuck roast in a slow cooker with gravy made from cream of mushroom soup and lipton onion soup mix poured over top.
  • 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.
    Process shot showing how to make crock pot pot roast.
  • 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.
    Close up side shot of a platter of crock pot pot roast with vegetables.

Video

Notes

    • 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

Serving: 1/6 of the recipeCalories: 624kcalCarbohydrates: 38gProtein: 48gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 158mgSodium: 767mgPotassium: 1765mgFiber: 5gSugar: 9gVitamin A: 6843IUVitamin C: 28mgCalcium: 128mgIron: 6mg
Keyword: pot roast with cream of mushroom soup, pot roast with cream of mushroom soup and onion soup mix, slow cooker pot roast with cream of mushroom soup
Course: Dinner
Cuisine: American
Author: Blair Lonergan

This post was originally published in November, 2023. The video was added in April. 2024.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. Blair Lonergan says:

    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.

  2. Lisa B. says:

    We love to use Golden Mushroom Soup (2cans) and season the chuck roast, as well.

  3. Lisa B. says:

    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.

    1. The Seasoned Mom says:

      Sounds delicious! Thanks for sharing, Lisa.

  4. Blair Lonergan says:

    Hi, Wendy! Thanks for catching that typo, which was from my other pot roast recipe. It’s fixed now. 🙂

  5. Adele H says:

    5 stars
    I substituted red wine for the water/brown sugar/vinegar. Delightful.
    Altogether easy, tender and good for a few meals. Thanks!

    1. The Seasoned Mom says:

      Thank you, Adele! We’re so glad you enjoyed it.

  6. Susan B says:

    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.

    1. Blair Lonergan says:

      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!

  7. Marion says:

    5 stars
    Perfect. Slow cooker for 10 hours on low, using coke as the braising liquid. Added more pressed garlic than called for, with good results. Made it for the whole family, but one member is having dental issues and can only eat soft food. Removed some of the chuck roast at the end of the cooking time and chopped it in the food processor–amazing result for someone who wanted protein but couldn’t chew anything “tough”. No worries. #Grateful

    1. Blair Lonergan says:

      Yay! Thanks, Marion! I’m so glad that you were able to make the meal work for everyone at the table. 🙂