Servings
Font
Back
5.0 from 639 votes

Slow Cooker Pot Roast, Extra Tender

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!

Prep Time
15 mins
Cook Time
11 hrs
Total Time
12 hrs 5 mins
Servings: 8
Calories: 490 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. Place cut-up vegetables into slow cooker. Dry chuck roast pieces with paper towel and place on top of veggies.
  2. Combine all remaining ingredients (except potatoes) in a bowl, and mix by hand until incorporated. The bouillon cubes may not dissolve, which is fine.
  3. 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.
  4. Skim any excess fat from the meat and gravy. Taste and add additional salt/pepper as desired.
  5. Serve with warm buttered egg noodles, rice, or mashed potatoes.

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

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

% 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.