Tender beef, a savory gravy, creamy potatoes and delicious carrots; Slow Cooker Pot Roast is an amazing no-fuss, slow cooker meal.
It’s no secret that I’m hooked on cooking. I love every part of it, from the first glance at a promising recipe to the grocery shopping to the actual labor of love in the kitchen, then finally serving it up to the family, I adore it. The only piece of the puzzle that I could do without is the clean-up, and I think that’s something about which we would all agree.
Even so, there are times when life serves up one of those all day out of the house stints so I turn to my slow cooker for help.
As satisfying as seeing people enjoy a meal that I can say I ‘slaved in the kitchen over’ is, waltzing in the door after being gone all day and still laying out a delicious, tummy-warming supper is pretty freakin’ awesome too.
This, my friends, brings that awesome to a whole new freak.
Six ingredients bring this dish together. It starts with a peeled and quarter onion, peeled carrots (left whole) and peeled and halved potatoes (I use russets but any will do) laid in the bottom of a big slow cooker. If there are mushroom lovers in the house, by all means, throw a bunch of those as well.
Open a packet of onion soup mix (I use Lipton) and sprinkle it over all the vegetables. Lay big, beautiful chuck roast on top of the veggies, then spread the contents of a can of condensed mushroom soup (I use Campbell’s) over the meat. Season the meat with salt and pepper, put the lid on the slow cooker and set the control to low for 8-9 hours.
The meal is ready when a knife slides into a potato easily. Carefully lift the roast out of the slow cooker to a platter (it’ll probably be so tender it falls apart into big pieces), surround it with the vegetables and ladle the gravy over everything to serve.
This is one of my family’s favorite comfort food meals of all time. It was one of my favorites when I was growing up so I’m thrilled that I can pass the love along to my crew now and hope my daughter will do the same in a couple of decades.
The vegetables are tender and saturated with flavor from cooking in the amazing gravy that’s created from the meat juices, mushroom soup and onion soup mix. The beef is so tender it doesn’t even need a knife but pulls apart easily with a fork. It’s delicious.
Chuck roast: $14.79
Onion soup mix: $1.69
Condensed cream of mushroom soup: $.89
Slow Cooker Pot Roast Recipe
- 3 pounds potatoes, peeled and halved
- 2 pounds carrots, peeled
- 1 onion, peeled and quartered
- 1 chuck roast, 3-4 pounds
- 1 envelope onion soup mix
- 1 can, condensed cream of mushroom soup
- Lay the potatoes, carrots and onion in the bottom of a large slow cooker. Sprinkled the onion soup mix over everything.
- Lay the chuck roast over the vegetables. Spread the mushroom soup over the beef.
- Cover and cook on low for 8-9 hours, or until a knife slides into the potatoes easily.
- Remove everything to a platter and serve.