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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!

A classic pot roast on a plate topped with gravy and vegetables

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.

A classic pot roast in a blue pot sitting on a wooden surface

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

An overhead shot of a classic pot roast on a plate with vegetables and rosemary

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.

A classic pot roast on a large serving plate with vegetables

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!A large blue pot filled with a classic pot roast

More Roasts You Might Like:

Classic Pot Roast Recipe with Vegetables and Gravy

Classic Pot Roast with Vegetables and Gravy (oven or slow cooker)

5 from 7 votes
Prep: 15 minutes
Cook: 2 hours
Total: 2 hours 15 minutes
Servings 6 servings
Calories 561 kcal
A classic comforting pot roast with vegetables and gravy plus there's an oven and slow cooker option.


  • 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


  • 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!


Note: This pot roast can be prepared in the slow cooker, too! After searing the roast in a pot, transfer the roast to a large slow cooker. Pour sauce over meat, add vegetables and herbs, and cover. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
Cooking for a Smaller Family? Cook a small roast, and then freeze the leftover meat! It works well when it's reheated on Steak and Cheese Subs or French Dip Sandwiches!


Serving: 1/8 of the recipe + all of the sauce + all of the vegetablesCalories: 561kcalCarbohydrates: 20gProtein: 43gFat: 33gSaturated Fat: 3gCholesterol: 88mgSodium: 773mgFiber: 2.9gSugar: 4g
Keyword: oven pot roast, slow cooker pot roast
Course: Dinner
Cuisine: American
Author: The Seasoned Mom

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!


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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  1. Gayle @ Pumpkin 'N Spice says:

    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!

    1. Blair says:

      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!

  2. Albert Bevia says:

    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 🙂

    1. Blair says:

      Thank you!

  3. Kristy from Southern In Law says:

    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!

    1. Blair says:

      Give it a shot! It’s deeeee-licious! 🙂

      1. Sandra Bloodworth says:

        5 stars
        Thank you for the recipe! Great for a family get together. I am not in the kitchen! I love it.

        1. Blair Lonergan says:

          That’s so good to hear, Sandra. Happy holidays!

  4. Jody Hargett says:

    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.

    1. Blair says:

      Thanks for your kind words, Jody! I appreciate your support! 🙂 Love those vests…Hah!

  5. Melissa Griffiths says:

    I love meals that cook themselves and pot roast is one of my favorites! Delicious!

    1. Blair says:

      Thanks, Melissa! Meals that cooks themselves are THE BEST! 🙂


    5 stars
    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

    1. Blair says:

      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. 🙂

  7. Stefanie says:

    I have a small roast, only 1.70 lbs., how long should I cook it on low in a slow cooker?

    1. Blair says:

      Hey, Stefanie! I would give it about 6-8 hours on LOW, but the exact cooking time will depend on your specific crock pot. 🙂

  8. Brenda Brooks says:

    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!

    1. Blair says:

      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!

  9. Dena Haywood says:

    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.

    1. Blair says:

      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!

  10. Loretta says:

    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

    1. Dyoung says:

      Hi Loretta! I did not thyme or Rosemary as I had neither and it was still good.

  11. J. Green says:

    Tried it last evening. Delicious and foolproof, tender beyond my expectations. I’ll be using it again!

    1. Blair says:

      Wonderful! Thanks for letting me know! 🙂

  12. Rosario says:

    Could I just put all the ingredients in a deep pan and wrap with foil?

    1. Blair says:

      Hi, Rosario! Yes, that should work fine!

  13. Heidi says:

    5 stars
    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.

    1. Blair says:

      I’m so glad to hear that it lived up to your childhood memories! Thanks, Heidi!

  14. Renee says:

    How long would I cook a 6.5 lb prime rib roast in the oven? And temperature?

    1. Blair says:

      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!

  15. Charlene says:

    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!

    1. Blair says:

      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!

  16. sue says:

    5 stars
    In a previous comment you suggested cooking a 6lb roast at 300 degrees………..would you really lower the temp that much? thanks………..trying tomorrow.

    1. Blair says:

      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! 🙂

  17. Tom says:

    Can I substitute cream of celery instead of mushroom soup?

    1. Blair says:

      Absolutely! That would be great, Tom! 🙂

  18. Judy says:

    I was into Allreceipts. I found a pot roast I wanted. Then it made me come to your site and wanted me to sign up. I have used so many receipts from them–never from you–what happened???

    1. Blair Lonergan says:

      Hi, Judy! I have no idea. I don’t share my recipes on AllRecipes, and I don’t make you sign up for anything to get my recipes. Not sure what that was about! 🙁

  19. Abby says:

    Hello, I have a question… I used an envelope of the dry Pot Roast seasoning mix thinking it was onion soup mix (lack of sleep brain fog ) so do you think I should still add the mushroom soup of which I only have one can ?
    Appreciate your help… Thanks

    1. Blair Lonergan says:

      Hi, Abby! Yes, I’d still add the condensed soup. The onion soup mix will give the dish a different flavor than the pot roast seasoning mix, but it should still be tasty. 🙂

  20. Christine @ myblissfulmess.com says:

    5 stars
    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!

    1. Blair Lonergan says:

      That’s amazing to hear, Christine! Thank you so much for your kind note. I’m really glad that your family enjoyed the meal!

  21. sue says:

    5 stars
    Hello – I made this yesterday and it was delicious. Can you provide more specific instructions to cook this on the stovetop? Thank you 🙂

    1. Blair Lonergan says:

      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. 🙂

  22. Cassandra says:

    5 stars
    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.

    1. Blair Lonergan says:

      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. 🙂