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.
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!
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!
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 🙂
Thank you!
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!
Give it a shot! It’s deeeee-licious! 🙂
Thank you for the recipe! Great for a family get together. I am not in the kitchen! I love it.
That’s so good to hear, Sandra. Happy holidays!
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.
Thanks for your kind words, Jody! I appreciate your support! 🙂 Love those vests…Hah!
I love meals that cook themselves and pot roast is one of my favorites! Delicious!
Thanks, Melissa! Meals that cooks themselves are THE BEST! 🙂
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
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. 🙂
I have a small roast, only 1.70 lbs., how long should I cook it on low in a slow cooker?
Hey, Stefanie! I would give it about 6-8 hours on LOW, but the exact cooking time will depend on your specific crock pot. 🙂
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!
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!
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.
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!
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
Hi Loretta! I did not thyme or Rosemary as I had neither and it was still good.
Tried it last evening. Delicious and foolproof, tender beyond my expectations. I’ll be using it again!
Wonderful! Thanks for letting me know! 🙂
Could I just put all the ingredients in a deep pan and wrap with foil?
Hi, Rosario! Yes, that should work fine!
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.
I’m so glad to hear that it lived up to your childhood memories! Thanks, Heidi!
How long would I cook a 6.5 lb prime rib roast in the oven? And temperature?
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!
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!
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!
In a previous comment you suggested cooking a 6lb roast at 300 degrees………..would you really lower the temp that much? thanks………..trying tomorrow.
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! 🙂
Can I substitute cream of celery instead of mushroom soup?
Absolutely! That would be great, Tom! 🙂
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???
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! 🙁
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
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. 🙂
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!
That’s amazing to hear, Christine! Thank you so much for your kind note. I’m really glad that your family enjoyed the meal!