Slow Cooker Pot Roast
User Reviews
5.0
657 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 15 mins
-
Servings
6
-
Calories
607 kcal
-
Course
Main Course
-
Cuisine
American
Slow Cooker Pot Roast
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Our easy Slow Cooker Pot Roast recipe is the best, with tender roast beef in gravy, with vegetables. It only takes 15 minutes to prep.
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Ingredients
- 4-5 pounds beef chuck roast , prime or choice grade
- Salt and freshly ground black pepper
- 3 Tablespoons oil , vegetable or canola oil
- 1 envelope dry onion soup mix , or use my homemade dry onion soup mix
- 2 cans cream of soup (mushroom or chicken) , or make a double batch of my homemade cream of chicken soup recipe
Optional add-ins:
- carrots, red or yukon gold potatoes, pearl onions, mushrooms, parsnips, celery.
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Instructions
- Prep and Sear Meat: Season meat with salt and pepper, generously, on all sides. Heat a large skillet over medium-high heat. Once the skillet is hot, add the oil. Once the oil is hot, add the meat. Sear on medium-high heat for a few minutes on each side, until all sides are well browned.
- Add to slow cooker: Lightly grease a slow cooker with non-stick cooking spray. Place meat in the bottom of the slow cooker.
- Mix sauce: Stir together the cream of soup mixture and dry onion soup seasoning in a bowl. Pour mixture over the meat in the slow cooker.
- Slow Cook: Cover and cook on LOW for 8-10 hours. Check to see if the roast is done by poking it with a fork; it should shred easily. If it's tough, cook longer.
- If adding veggies, add them 1.5 - 2 hours before the timer is up.
Equipments used:
Notes
- Canned Soup: I highly recommend my homemade canned cream of chicken soup recipe (double it) and my homemade dry onion soup mix! They are both quick and easy, healthier and will taste better.
- (double it) and my
- ! They are both quick and easy, healthier and will taste better.
- Adding Veggies: Add carrot chunks, mushrooms, potatoes (baby gold or red), and white pearl onions the last 1.5-2 hours of cooking. Or, you can serve this yummy pot roast on top of a bed of mashed potatoes.
- Make Ahead Instructions: You can prep this whole recipe (but not cook it) 1-2 days in advance, depending on the freshness of your meat. Assemble everything in the pot then cover and refrigerate until ready to cook.
- Freezing Instructions: Transfer any leftover pot roast to a freezer safe container or bag and place in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Instant Pot Pot Roast: Slice the roast in half then season generously on all sides with salt and pepper. Sear roast on all sides on the sauté setting, until browned. Deglaze the pot with 1 cup beef broth. Pour sauce over roast. Secure lid and cook on high pressure for 60-80 minutes or until tender (depending on size of roast). Natural release for 15 minutes.
- Oven Baked Pot Roast: Sear roast in dutch oven pot. Add 2 1/2 cups beef broth. Pour sauce on top. Cover and bake at 350°F for 4 hours, or until meat is tender.
Nutrition Information
Show Details
Calories
607kcal
(30%)
Carbohydrates
0.1g
(0%)
Protein
58g
(116%)
Fat
42g
(65%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
5g
Monounsaturated Fat
22g
Trans Fat
2g
Cholesterol
209mg
(70%)
Sodium
260mg
(11%)
Potassium
1005mg
(29%)
Fiber
0.01g
(0%)
Sugar
0.01g
(0%)
Vitamin A
40IU
(1%)
Vitamin C
0.01mg
(0%)
Calcium
52mg
(5%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 0.1g | 0% |
| Protein | 58g | 116% |
| Fat | 42g | 65% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 2g | 100% |
| Cholesterol | 209mg | 70% |
| Sodium | 260mg | 11% |
| Potassium | 1005mg | 21% |
| Fiber | 0.01g | 0% |
| Sugar | 0.01g | 0% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 52mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
657 reviews
Excellent
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