Nothing beats a cozy, tender Classic Pot Roast with Vegetables and Gravy on a cool evening! This simple slow cooker pot roast recipe is the easiest and most delicious way to prepare a beef roast -- and it's perfect in the oven, too!
Whether or not you consider yourself a cook, I can assure you that it's virtually impossible to mess up this Oven or Slow Cooker Pot Roast! There are no fancy chef skills or techniques required, and it comes out perfectly every time.
I think of this dinner as the ideal Sunday supper. Just imagine: you're sitting by the fire, watching football, warm under a blanket, and hanging out with friends or family for the afternoon.
While you relax on the couch, take a nap, or play with your kids, the aroma of a rich, tender, and juicy pot roast wafts through the air. Your dinner basically cooks itself for a couple of hours while you enjoy some downtime!
Ingredients You Need To Make A Classic Pot Roast
- Beef chuck roast
- Condensed mushroom soup
- Dry onion soup mix
- Carrots
- Onions
- Rosemary
- Thyme
- Water
When your family is ready to come together around the table for a hearty meal at the end of the day, your slow cooker pot roast, veggies, and gravy will be waiting for you.
Add a crusty loaf of bread or even more mashed potatoes on the side -- something to soak up the juices -- and you've got a nourishing and comforting dinner to share with loved ones.
Making A Classic Pot Roast In The Slow Cooker
If you plan to be out of the house at work or running errands and you would rather use your Crock Pot to prepare the pot roast, that's definitely an option! I've included instructions for the slow cooker pot roast below, too.
And while I like to sear the roast in a pan for tons of added flavor before it goes in the oven (or Crock Pot), that step is not mandatory. If you prefer to just dump-and-bake the ingredients, that will work! Keep it simple and enjoy the easiest, coziest pot roast that you'll ever taste!
More Roasts You Might Like:
- 4-ingredient pork loin roast
- Amish chuck roast recipe
- Garlic and herb roast turkey breast
- Roasted pork tenderloin with apples
Classic Pot Roast Recipe with Vegetables and Gravy
Classic Pot Roast with Vegetables and Gravy (oven or slow cooker)
Ingredients
- 2 tablespoons olive oil
- 1 2-3 lb. boneless beef chuck roast
- 2 10.5 ounce cans condensed golden mushroom soup (NOT diluted)
- 1 1 ounce envelope dry onion soup and dip mix (just the dry seasoning)
- 2 cups water
- 2 russet potatoes peeled and quartered
- 6 carrots peeled and cut into 2-inch pieces
- 2 sweet onions peeled and halved
- 2-3 sprigs fresh rosemary
- 2-3 sprigs fresh thyme
Instructions
- Preheat oven to 350F (180C).
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Place meat in the pot and sear it for about 1 minute on each side, until browned all over.
- Meanwhile, in a separate bowl, whisk together condensed soup, dry onion soup mix, and water. Pour sauce over the meat.
- Add potatoes, carrots, onions, and herbs to the pot. Cover and bake in the oven for about 2 hours (for a 3-lb. roast). The roast is done when it’s fall-apart tender!
Notes
Nutrition
Note: The nutrition information is hard to calculate for this recipe, since it includes all of the gravy in the pot, plus all of the potatoes, carrots, and onions. In reality, you likely will not consume all of the extra ingredients in the pot, so nutritional information will vary greatly!
Gayle @ Pumpkin 'N Spice
My mouth is watering just looking at this deliciousness! Pot roast is my absolute favorite comfort dish. It reminds me of my Grandma, she made such wonderful roasts! And you're right, this recipe is fool proof! I love how easy it is. So perfect for a warm and comforting meal, especially in the winter!
Blair
Thank you, Gayle! I love recipes that have such a strong memory associated with them. So glad that you love pot roast, too! It's a classic, for sure!
Albert Bevia
This is my wife´s favorite dish, and your recipe is a real stunner! simple ingredients and easy to put together, I thank you for this amazing recipe 🙂
Blair
Thank you!
Kristy from Southern In Law
I am always eyeing off the chuck roasts - but I've never tried making one. This looks perfect so I think next time I'll have to buy one!
Blair
Give it a shot! It's deeeee-licious! 🙂
Jody Hargett
This looks so tasty and easy. I have tried several of your recipes and have never been disappointed.
Love your week in review and keep the selfies. Your vests are all so bright and pretty.
Blair
Thanks for your kind words, Jody! I appreciate your support! 🙂 Love those vests...Hah!
Melissa Griffiths
I love meals that cook themselves and pot roast is one of my favorites! Delicious!
Blair
Thanks, Melissa! Meals that cooks themselves are THE BEST! 🙂
ROBERT MARULLO
Recipe looks terrific. Can this recipe be adjusted to cook this same recipe on top of the stove. I have all the necessary pots just like in
your pictures, but I always prefer stove top cooking when I can find recipes to accommodate them. Please advise if you can. Thanks
Robert
Blair
Hi, Robert! Yes, I think it would probably work fine on the stovetop. The key is just to cook it low and slow so that the tough fibers in the meat have plenty of time to break down and become tender. I would crank your stove's heat down to a very low setting and just let it simmer for a couple of hours. 🙂
Stefanie
I have a small roast, only 1.70 lbs., how long should I cook it on low in a slow cooker?
Blair
Hey, Stefanie! I would give it about 6-8 hours on LOW, but the exact cooking time will depend on your specific crock pot. 🙂
Brenda Brooks
Hi,
This looks fantastic. I have a bottom round roast, probably about 1.5 to 2 pounds. How long would I need to cook this in the oven for it to get fall apart tender? I have tried my roasts before in the oven and some have come out stringy and chewy, so would really like to know how to get a tender, fall apart melt in your mouth roast. Any helpful hints? Thanks!
Blair
Hi, Brenda! I would bake the roast at 350 degrees F for about 25 minutes per pound. So if you're using a 2-lb. roast, it should be well done after about 50 minutes. Enjoy!
Dena Haywood
I have a 6.5 lb. Chuck pot roast to coo and REALLY want to use your recipe. . Do I double the ingredients to place in with the roast. Double the water??? Please help.
Blair
Hi, Dena! That's no problem if you're using a larger roast. I would double all of the ingredients and cook the roast at 300 degrees F for at least 4 or 5 hours. Hope that helps!
Loretta
HI do i have to use the springs of thyme and rosmary ? we are not fond of rosmary. and im not sure how much thyme. Never used springs of herbs . i always use the dry
Dyoung
Hi Loretta! I did not thyme or Rosemary as I had neither and it was still good.
J. Green
Tried it last evening. Delicious and foolproof, tender beyond my expectations. I'll be using it again!
Blair
Wonderful! Thanks for letting me know! 🙂
Rosario
Could I just put all the ingredients in a deep pan and wrap with foil?
Blair
Hi, Rosario! Yes, that should work fine!
Heidi
This is almost the exact recipe I ate as a child. So many warm memories associated. I did not add the Rosemary or Thyme but it still came out delicious. I waited to add my carrots until the last 30 minutes or so. Everything came out perfect! Thank you for this comforting, family favorite.
Blair
I'm so glad to hear that it lived up to your childhood memories! Thanks, Heidi!
Renee
How long would I cook a 6.5 lb prime rib roast in the oven? And temperature?
Blair
Hi, Renee! I honestly have no idea, because I haven't tested the recipe with that cut of meat. Here's a link to a prime rib roast recipe that might be helpful, since you could at least follow her cooking times/temperatures: https://selfproclaimedfoodie.com/perfect-prime-rib-roast/
Hope that helps!
Charlene
Hi! I’m going to make this for Easter dinner and was only able to find two separate smaller roasts -I wanted to total about ( lbs so one is 3.5 and the other is 1.5lbs. How long should I cook if they are separate pieces in the same pot. I was going to use a large roasting pan...and double your recipe. Thanks for the help!
Blair
Hi, Charlene! The good news is that pot roast is pretty forgiving -- the long cooking time just helps to break down the meat and make it really nice and tender, so it's not something that you can easily "overcook" (like a more delicate steak or piece of fish). I would double the recipe and bake in the large roasting pan for 3-4 hours, checking it to see when it's fall-apart tender. Enjoy!
sue
In a previous comment you suggested cooking a 6lb roast at 300 degrees...........would you really lower the temp that much? thanks...........trying tomorrow.
Blair
Hi, Sue! A pot roast does best when cooked very low and slow, which gives the meat time to break down so that it becomes tender and juicy. If you'd rather cook it at 350, that would work as well -- just shorten the time a bit. You won't mess it up either way! 🙂
Tom
Can I substitute cream of celery instead of mushroom soup?
Blair
Absolutely! That would be great, Tom! 🙂