Slow Cooker Pot Roast, Extra Tender
User Reviews
5
Slow Cooker Pot Roast, Extra Tender
Description
The recipe combines chuck beef roast with hearty vegetables and a mixture of dry onion soup mix, cream of celery and mushroom soups, beef broth, flour, bouillon, and seasonings. The ingredients create a flavorful braising liquid that infuses the meat and vegetables over 10 to 12 hours of slow cooker cooking on low heat. Vegetables like carrots, celery, and onions contribute natural sweetness and depth.
The cooking method results in fall-apart-tender beef with a moist, thin gravy that complements rice, noodles, or mashed potatoes. Adding peeled, bite-sized potatoes halfway through cooking prevents them from breaking down, keeping their shape and texture intact. The gravy is thinner than typical gravy, more reminiscent of an au jus, enriching the dish's comfort food appeal.
This pot roast can be served with buttered noodles, rice, or mashed potatoes to absorb the flavorful sauce. The method preserves juiciness by retaining fat on the roast during cooking and skimming excess fat afterward.
Vegetables can be prepped and stored refrigerated several days ahead. Potatoes should be peeled and cut a few hours before adding, kept in water to prevent browning. Adjust bouillon cube amounts depending on their size and brand for balanced seasoning.
Ingredients
- 1 lb carrot peeled and thickly sliced
- ½ lb celery sliced
- 2 onion peeled and sliced, whole
- 3-4 lbs chuck beef roast untrimmed, boneless, divided into 4 pieces
- 4 oz onion soup mix dry
- 10.5 oz cream of celery soup
- 10.5 oz cream of mushroom soup see note
- 2 ⅔ cup beef broth or water, unsalted
- 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 potato peeled and cut to bite size, to be added during last half of cooking time, optional
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.
Notes
- Use five small bouillon cubes or 5 teaspoons Better Than Bouillon; reduce to three if using larger Knorr cubes.
- Fat left on the roast keeps the meat tender and juicy; skim excess fat after cooking.
- Adding potatoes only halfway through cooking prevents them from becoming mushy.
- Prepare chopped vegetables a few days ahead in an airtight container to save time.
- Peel and cut potatoes a few hours before use; store submerged in water to avoid discoloration.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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