Jennifer My mother has been making this slow cooker pot roast for years and has finally shared this beloved (and easy) recipe with us kids. This is comfort food at its finest and a true family favorite!
This Classic Slow Cooker Pot Roast has been around for who knows how long. I have no clue where Mom originally discovered this recipe, but it’s definitely a keeper! This is so easy to make and with ingredients you likely already have on hand.
In search of a comforting meal on a chilly night? Classic Slow Cooker Pot Roast will warm both your belly and your soul!
This recipe makes a delicious gravy which is wonderful served over mashed potatoes or rice. By cooking low and slow all day, the roast ends up fall-apart tender and your whole house will smell ah-mazing!
How to Make Classic Slow Cooker Pot Roast
Classic Slow Cooker Pot Roast
Ingredients
- 2-3 lbs. Boneless Beef Chuck Roast
- 10.5 oz. can Cream of Mushroom Soup
- 10.5 oz. Beef Broth
- 1 oz. envelope Lipton’s Beefy Onion Soup mix
- 1 large Yellow Onion, cut into wedges
- 1.5 lb. bag Petite Red Potatoes, scrubbed
- 1 lb. bag Baby Carrots
- Salt & Pepper to taste
- 2 Tbsp. Vegetable Oil
Directions
- While heating oil in a large skillet over high heat, season roast with salt & pepper.
- Sear Roast on each side (including edges) for about 4 min/side.
- Meanwhile, cut peeled onion into wedges and add potatoes, carrots and onion to slow cooker.
- Top the vegetables with seared roast.
- In a small bowl, mix the cream of mushroom soup with the packet of beefy onion soup, then pour over the top of the roast.
- Fill the soup can with beef broth and pour over the vegetables.
- Cover and cook on low for 8 hours. Serve!
Note: I have made a few “minor tweaks” to Mom’s recipe. There are a ton of iterations of this all over the internet and now I’m adding mine.
Enjoy!
