Slow Cooker Pot Roast
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
6
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Calories
607 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Pot Roast
Description
The Slow Cooker Pot Roast begins by seasoning and searing a 4-5 pound beef chuck roast to develop a browned crust. The roast is placed in the slow cooker, covered with a sauce mixture made from cream of mushroom soup and dry onion soup mix, creating a savory braising liquid. Cooking on LOW for 8-10 hours breaks down connective tissue, yielding tender and shreddable beef.
Optional vegetables such as potatoes, carrots, mushrooms, parsnip, celery, and onions can be added 1.5 to 2 hours before finishing to become tender but not overcooked. The slow cooking method infuses the meat with the sauce’s savory flavor, balancing richness with a comforting texture.
The dish pairs well served over mashed potatoes or enjoyed with the cooked vegetables. It fits well in home cooking contexts where a hands-off, slow cooking approach yields a hearty main course.
Preparation can be done 1-2 days ahead by assembling ingredients in the pot and refrigerating before cooking. Leftovers freeze well for up to 2 months and can be reheated in the oven or microwave. Alternative cooking methods such as Instant Pot and oven baking provide options for quicker or different textures.
Ingredients
- 4-5 pounds beef chuck roast , prime or choice grade
- salt freshly ground
- black pepper freshly ground
- 3 Tablespoons neutral cooking oil vegetable or canola oil, generic cooking oil
- 1 envelope onion soup mix or use my homemade dry onion soup mix, dry
- 2 cans cream of mushroom soup or make a double batch of my homemade cream of chicken soup recipe, or cream of chicken soup
Optional add-ins:
- carrot red or Yukon gold potato, pearl onion
- potato
- onion
- mushroom
- parsnip
- celery
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.
Notes
- Homemade cream of chicken soup and dry onion soup mix can improve flavor and healthfulness compared to canned versions.
- Add root vegetables and mushrooms 1.5 to 2 hours before cooking ends to maintain texture.
- Prepare the dish up to 2 days in advance by assembling ingredients but do not cook until ready.
- Freeze leftovers in airtight containers for up to 2 months; thaw in refrigerator before reheating.
- Use alternative cooking methods: Instant Pot for faster cooking or oven baking in a Dutch oven.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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