Easy Lazy Pot Roast

Lazy Pot Roast

The Spruce / Diana Rattray

  • Total: 9 hrs 5 mins
  • Prep: 5 mins
  • Cook: 9 hrs
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
843 Calories
40g Fat
25g Carbs
91g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 843
% Daily Value*
Total Fat 40g 52%
Saturated Fat 17g 84%
Cholesterol 287mg 96%
Sodium 404mg 18%
Total Carbohydrate 25g 9%
Dietary Fiber 4g 16%
Protein 91g
Calcium 163mg 13%
*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 is an easy pot roast with vegetables and sour cream, along with cream of mushroom soup and other ingredients.


  • 1 (3 to 4-pound) boneless roast (rump, chuck, or other pot roast cut, trimmed)
  • Salt and pepper (to taste)
  • Garlic powder (to taste)
  • 4 to 6 medium potatoes (peeled and diced)
  • 4 carrots (cut into 1-inch chunks, or use 1 1/2 to 2 cups baby carrots)
  • 1 large onion (cut into large chunks)
  • 2 cans cream of mushroom soup
  • 1/2 cup sour cream
  • 1/2 cup milk

Steps to Make It

  1. Place roast in bottom of crock pot; sprinkle with salt, pepper, and garlic powder.

  2. Add potatoes, carrots, and onions. Pour both cans of soup over the onion layer.

  3. Cover and cook on LOW for 8 to 10 hours.

  4. Combine sour cream and milk; stir into the juices and continue cooking for 20 minutes, until heated through.


  • If the juices need to be thickened a little more, blend some flour with a little water to make a smooth, thick mixture. Transfer juices to a saucepan. Slowly stir some into the simmering or boiling liquid until thickened as you like it.