Slow Cooker Pot Roast, Extra Tender
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5.0
639 reviews
Excellent
Slow Cooker Pot Roast, Extra Tender
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This slow cooker pot roast recipe is melt-in-your-mouth tender, hearty, and full of veggies for an easy yet succulent weeknight meal even the pickiest of eaters will love. Add potatoes to the mix, or serve it with tender egg noodles for the ultimate comfort food!
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Ingredients
- 1 lb carrots peeled and thickly sliced
- ½ lb celery sliced
- 2 whole onions peeled and sliced
- 3-4 lbs chuck beef roast untrimmed, boneless, divided into 4 pieces
- 4 oz dry onion soup mix
- 10.5 oz cream of celery soup
- 10.5 oz cream of mushroom soup see note
- 2 ⅔ cup unsalted beef broth or water
- 6 TB all purpose flour
- 5 cubes beef bouillon see note
- 2 tsp garlic powder
- 1-2 tsp black pepper freshly ground
- 3 medium russet potatoes (optional) peeled and cut to bite size, to be added during last half of cooking time
Instructions
- Place cut-up vegetables into slow cooker. Dry chuck roast pieces with paper towel and place on top of veggies.
- Combine all remaining ingredients (except potatoes) in a bowl, and mix by hand until incorporated. The bouillon cubes may not dissolve, which is fine.
- Pour the sauce evenly over the chuck roast, ensuring that it is as covered with liquid as possible. Cover, and cook on low for 10-12 hours. Add the potatoes the last 5-6 hours, if using.
- Skim any excess fat from the meat and gravy. Taste and add additional salt/pepper as desired.
- Serve with warm buttered egg noodles, rice, or mashed potatoes.
Equipments used:
Notes
- I use 5 of the small square bouillon cubes (similar to a dice), not the larger cubes. Alternatively, you can use 5 tsp Better Than Bouillon.
- If you’re using the larger rectangular bouillon cubes (i.e., Knorr), reduce to 3 cubes.
- Tips for Meal Prep:
- If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!
- I use 5 of the small square bouillon cubes (similar to a dice), not the larger cubes. Alternatively, you can use 5 tsp Better Than Bouillon.
- If you’re using the larger rectangular bouillon cubes (i.e., Knorr), reduce to 3 cubes.
- Feel free to use Beefy Onion dry soup mix, if desired.
- If preferred, you can use 2 cans cream of celery in place of cream of mushroom soup.
- Do not trim the fat off your roast, as it needs fat to keep it tender and juicy during cooking process. You can skim off the fat after cooking is done.
- Never add potatoes at the beginning of cook time, or they will break down and become starchy and mushy. If you need to, you can omit potatoes.
- The sauce of this pot roast is more like an au jus, which is thinner than regular gravy. It's great for pouring over noodles, rice, or mashed potatoes.
- Carrots, celery, and onion can be cut and kept in an airtight container in the fridge for several days in advance.
- Potatoes can be peeled and cut several hours prior to using; immerse them in water to prevent oxidation/turning brown.
Nutrition Information
Show Details
Serving
1serving
Calories
490kcal
(25%)
Carbohydrates
34g
(11%)
Protein
40g
(80%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
123mg
(41%)
Sodium
602mg
(25%)
Potassium
1175mg
(34%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
3011IU
(60%)
Vitamin C
24mg
(27%)
Calcium
94mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 490kcal | 25% |
| Carbohydrates | 34g | 11% |
| Protein | 40g | 80% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 602mg | 25% |
| Potassium | 1175mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 3011IU | 60% |
| Vitamin C | 24mg | 27% |
| Calcium | 94mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
639 reviews
Excellent
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