Slow Cooker Pot Roast (with an Oven Option)

5 from 7 votes

Slow Cooker Pot Roast (with an Oven Option)

A tender, flavorful slow cooker pot roast with veggies and savory gravy. This easy recipe practically cooks itself and makes the perfect cozy family dinner.

Course Dinner

Cuisine American

Keyword best slow cooker pot roast, crockpot pot roast recipe, easy slow cooker pot roast, slow cooker pot roast, slow-cooker pot roast with vegetables

Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Calories 486kcal

Author Blair Lonergan

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.
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