Slow Cooker Beef Pot Roast

Slow cooker pot roast

The Spruce

 

Prep: 15 mins
Cook: 9 hrs
Total: 9 hrs 15 mins
Servings: 6 servings
Yield: 1 pot roast
Nutritional Guidelines (per serving)
692 Calories
35g Fat
36g Carbs
60g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 692
% Daily Value*
Total Fat 35g 45%
Saturated Fat 14g 72%
Cholesterol 188mg 63%
Sodium 1260mg 55%
Total Carbohydrate 36g 13%
Dietary Fiber 4g 16%
Total Sugars 4g
Protein 60g
Vitamin C 12mg 62%
Calcium 91mg 7%
Iron 7mg 38%
Potassium 1489mg 32%
*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 4 ingredients and water. Use a good lean beef chuck roast in this recipe, or look for a cut of beef with "pot roast" on the label. Also, onion soup mix flavors this pot roast perfectly. 

Ingredients

  • 3 pounds lean beef chuck roast

  • 1 1/2 pounds new potatoes, or to taste

  • 1/2 pound baby carrots, or to taste

  • 2 (1-ounce) envelopes onion soup mix

  • 2 cups water

Steps to Make It

  1. Gather the ingredients.

    Slow Cooker Beef Pot Roast recipe
    The Spruce
  2. Place beef pot roast in the crock pot.

    Slow Cooker Beef Pot Roast
     The Spruce
  3. Add the new potatoes and carrots.

    Slow Cooker Beef Pot Roast recipe
    The Spruce
  4. Sprinkle with the onion soup mix. 

    Slow Cooker Beef Pot Roast recipe
     Ther Spruce
  5. Pour water over pot roast.

    Slow Cooker Beef Pot Roast recipe
     The Spruce
  6. Cook on low 8 to 10 hrs or until tender.

    Slow Cooker Beef Pot Roast recipe
     The Spruce

Tips

  • Cuts of beef 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.
  • The juices tend to be watery by the end of the cooking time, so when the roast is done, keep it warm and pour juices into a medium saucepan. Bring the juices to a boil and simmer briskly until reduced and more flavorful, about 8 to 10 minutes.
  • To thicken, combine 1 to 2 tablespoons of cornstarch or flour with a few tablespoons of cold water. Mix until smooth and stir into the simmering juices. Serve the gravy or juices with the sliced pot roast.