Crock Pot Onion Soup Beef Pot Roast

Crock pot onion soup beef roast with carrots and potatoes in a roasting pan

The Spruce

  • Total: 9 hrs 15 mins
  • Prep: 15 mins
  • Cook: 9 hrs
  • Servings: 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
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 slow cooker pot roast needs only five common ingredients plus water—you can even substitute vegetables you have on hand or omit them altogether. Start with a good lean beef chuck roast for this recipe or look for a cut of beef with "pot roast" on the label. Chuck roast, bottom round, and rump roast make the best choices for long, slow braising.

Thanks to the low and slow cooking method and the soup, your roast will emerge tender and moist. There's no need to brown the roast first in this recipe since there's plenty of flavor thanks to the soup and onion soup mix.

Inexpensive cream of mushroom soup and dry onion soup mix add deep flavor to the roast with minimal effort. Just put everything in the crock pot, set it, and forget it—until the aroma alerts you that it's time for dinner.

1:13

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Ingredients

  • 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 1/2 cups water
  • 1 (1-ounce) packet dry onion soup mix

Steps to Make It

  1. Gather the ingredients.

    Crock pot onion soup beef roast ingredients
    The Spruce
  2. Center the roast in the pot of your slow cooker. Line the sides with carrots and new potatoes (or omit the vegetables if you choose).

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

    Condensed mushroom soup, onion soup, and water mixed in a bowl
    The Spruce
  4. Pour the soup mixture over the pot roast and vegetables.

    Pouring the soup mixture over the pot roast and vegetables
    The Spruce
  5. Cook on low 8 to 10 hours or until the meat and vegetables turn tender. Or cook on high for about 3 to 4 hours.

    Cooked pot roast and vegetables in a crock pot
     Spruce
  6. Remove the meat and vegetables to a platter and cover to keep warm until serving. If desired, spoon some of the liquid from the bottom of the crock pot onto the meat and vegetables, or use the pan juices to make gravy to serve with the pot roast.

    Crock pot onion soup beef roast and vegetables on a plate
     The Spruce
  7. Serve and enjoy.

Tips

  • Grocers often label cuts of meat for pot roasts, but look for lean chuck roast, blade roast, 7-bone, rump roast, bottom round, or shoulder roast.
  • Condensation in the crock pot waters down the juices by the end of the cooking time. If you want to make gravy, pour the liquid into a medium saucepan and bring it to a boil; simmer briskly for 8 to 10 minutes, or until the volume reduces by about half to concentrate the flavors. Thicken the gravy by combining 2 teaspoons of cornstarch or about 1 tablespoon of flour with a few tablespoons of cold water and mixing until smooth. Stir the paste into the simmering juices until thoroughly incorporated and thickened. Serve the gravy with the sliced pot roast.
  • Substitute other vegetables for the potatoes and carrots if you wish. Choose options with similar textures such as sweet potatoes, turnips, or butternut squash chunks instead of potatoes; and parsnips, fennel, or celery root (celeriac) in place of carrots. Whatever you choose to use, keep the size of the pieces consistent. You can also add red, yellow, or white onion cut into large wedges.

Why is my pot roast tough?

If cooked in a slow cooker, pot roasts are usually pretty forgiving. Thanks to all of the moisture added in this recipe, the pot roast is more likely to be tough from under-cooking than over-cooking. Before removing from the crock pot, check that your roast is fork-tender.