Crock Pot Onion Soup Beef Pot Roast

Crock pot onion soup beef roast

The Spruce

  • Total: 9 hrs 15 mins
  • Prep: 15 mins
  • Cook: 9 hrs
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
1028 Calories
37g Fat
82g Carbs
90g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 1028
% Daily Value*
Total Fat 37g 47%
Saturated Fat 17g 83%
Cholesterol 276mg 92%
Sodium 326mg 14%
Total Carbohydrate 82g 30%
Dietary Fiber 3g 12%
Protein 90g
Calcium 354mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy, popular slow cooker pot roast is made with only five ingredients plus the water, and two of the ingredients (vegetables) are optional! Use a good lean beef chuck roast in this recipe, or look for a cut of beef with "pot roast" on the label. Chuck roast, bottom round, and rump roast are best for long, slow braising. Beef brisket and short ribs are excellent choices as well.

Onion soup flavors the beef perfectly. Doesn't hurt that it's an inexpensive and convenient way to flavor the meat. Just put everything in the crock pot, set it, and forget it!


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  • 3 to 4 pounds lean beef chuck roast (or roast labeled "pot roast")
  • Optional: 2 cups baby carrots
  • Optional: 2 pounds new potatoes (cut into 2-inch chunks)
  • 2 (10 3/4-ounce) cans condensed cream of mushroom soup
  • 1 (1-ounce) packet dry onion soup mix
  • 1 1/2 cups water

Steps to Make It

  1. Gather the ingredients.

    Crock Pot Onion Soup Beef Roast ingredients
     The Spruce
  2. Place beef pot roast in the crock pot. Add carrots and new potatoes, if using.

    Beef post roast in a crock pot with veges
     The Spruce
  3. Combine the condensed soups, onion soup mix, and water.

    Condensed soup, onion soup mix in a pot
     The Spruce
  4. Pour soup mixture over the pot roast and vegetables, if using.

    Soup mixture over pot roast and vegetables
     The Spruce
  5. Cook on LOW 8 to 10 hours or until tender. Or cook on HIGH for about 3 to 4 hours.

    Pot roast and vegetables in a crock pot
     The Spruce
  6. If desired, thicken the gravy with about 2 tablespoons of flour or cornstarch which has been mixed with cold water. 

    Crock Pot Onion Soup Beef Roast
     The Spruce
  7. Serve and enjoy!


  • Cuts of meat for pot roasts are often labeled by the grocer, but if not, choose a lean chuck roast, blade roast, 7-bone, rump roast, bottom round, or shoulder roast.
  • Because of condensation, the juices are often watered down by the end of the cooking time. When the roast is done, keep it warm and pour juices into a medium saucepan. Bring the juices to a boil and simmer briskly for about 8 to 10 minutes, or until the volume has reduced and the flavors are concentrated.
  • To thicken, combine 2 teaspoons of cornstarch or about 1 tablespoon of flour with a few tablespoons of cold water. Mix until smooth and stir into the simmering juices. Serve the sauce with the sliced pot roast.