Slow Cooker Pot Roast

Need a good old fashioned comfort meal without spending hours slaving over the stove? Our hearty and delicious Slow Cooker Pot Roast is here to save the day. 

Hearty meals are always a win in my book. I am all about the protein and veggies lately because they actually fill me up. I made this roast a few weeks ago for Sunday dinner and was reminded exactly how much I love it.

Slow Cooker Pot Roast

Any meal that takes less than five minutes to prep, can feed an army, tastes delicious, and the kids will eat is a major win in my book. I love my slow cooker, and this crock pot roast is definitely a family favorite.

If you are looking for a few other easy slow cooker favorites be sure to try our easy Tikka Masala or our favorite Copycat Cafe Rio Chicken!

I also love that this can be a one pot meal, no need to add or prep anything else. But, if I am wanting to make dinner extra special or we have a bunch of company, I will make my Grandma's Famous Rolls and throw a salad together.

Perfect Pot Roast

Are you ready to see just how simple this slow cooker pot roast really is? Let's do this.

Top Left - Place your roast in a greased slow cooker. If desired, sear roast for 3-5 minutes on each side in a frying pan first.

Top Right - Wash your carrots, onions and potatoes and chop until similar in size. Place them around the outside of the slow cooker.

Bottom Left - Whisk together your cream of mushroom soup, onion soup mix, and water until well combined.

Bottom Right - Pour gravy mixture over meat and vegetables and sprinkle generously with salt and pepper.

Pro Tips:

• This recipe can also be made in a roasting pan in the oven, just set your oven for 350 degrees and cook for 5 hours.
• The longer a roast cooks, the more tender and flavorful it will be. I like to put my roast in the slow cooker on low right before I go to bed the night before I want to eat it. Let it cook on low 12-14 hours, and then shred. Turn to warm and let juices sit in Crock Pot until ready to eat.
• Although I typically use a chuck roast in this recipe, a good pot roast can be made with any cut of meat. Whether you use a chuck roast, a rump roast, shoulder, brisket, anything will work in this recipe.

If you make this recipe and enjoy it we would love for you to leave us a positive comment and review, they mean so much to us!

Slow Cooker Pot Roast

This super easy Slow Cooker Pot Roast is a Sunday supper tradition! Throw everything into the slow cooker in the morning and you're done!

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 10 minutes minutes

Servings: 8

Calories: 327kcal

Author: Pretty Providence

Video

Ingredients

• 2 lb chuck roast
• 1.5 lbs golden potatoes pre-washed
• 1.5 cups baby carrots
• 1 yellow onion
• 21 oz cream of mushroom soup (2 small cans)
• 1 packet Lipton onion soup mix
• water
• salt and pepper

Instructions

• Put your roast in the center of the crock pot and surround with carrots and potatoes (I just add them until the crock pot is getting full).
• Quarter your onion and toss in with other veggies.
• In a separate bowl, combine your cream of mushroom soup, two cans of water, and onion soup mix and whisk until combined.
• Pour gravy mixture over roast and veggies in crock pot.
• Season with salt and pepper.
• Cook on high for 7-9 hours or on low for 10-12 hours (or until roast shreds easily with fork).

Notes

Pro Tips: 

• This recipe can also be made in a roasting pan in the oven, just set your oven for 350 degrees and cook for 5 hours.
• The longer a roast cooks, the more tender and flavorful it will be. I like to put my roast in the slow cooker on low right before I go to bed the night before I want to eat it. Let it cook on low 12-14 hours, and then shred. Turn to warm and let juices sit in Crock Pot until ready to eat. 
• Although I typically use a chuck roast in this recipe, a good pot roast can be made with any cut of meat. Whether you use a chuck roast, a rump roast, shoulder, brisket, anything will work in this recipe. 

Nutrition

Serving: 3oz | Calories: 327kcal | Carbohydrates: 21g | Protein: 28g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 1049mg | Potassium: 935mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3325IU | Vitamin C: 11.5mg | Calcium: 66mg | Iron: 5.9mg

Did you make this recipe?Mention @prettyprovidenceblog or tag #prettyprovidence!

Well there you go, easy, hearty, and delicious!

xo,

This post was originally published on February 23, 2015 and has been updated with new photos and more detailed information.