Slow Cooker Pot Roast and Vegetables Recipe

Fast and Easy Slow Cooker Pot Roast

The Spruce / Diana Rattray

Prep: 12 mins
Cook: 8 hrs
Total: 8 hrs 12 mins
Servings: 6 to 8 servings
Yield: 1 roast
Nutrition Facts (per serving)
854 Calories
47g Fat
31g Carbs
74g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 854
% Daily Value*
Total Fat 47g 60%
Saturated Fat 18g 91%
Cholesterol 275mg 92%
Sodium 561mg 24%
Total Carbohydrate 31g 11%
Dietary Fiber 4g 13%
Total Sugars 5g
Protein 74g
Vitamin C 12mg 60%
Calcium 120mg 9%
Iron 7mg 40%
Potassium 1325mg 28%
*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.)

No browning, no fussing, just put the roast in the crock pot in the morning, add a few cans of soup and vegetables, and you have a delicious meal in 8 to 10 hours.

Chuck roast for pot roast is good, but rump roast, bottom round, or a beef brisket can work as well.


  • 1 (3- to 4-pound) boneless pot roast

  • 2 pounds small white potatoes, scrubbed

  • 4 large carrots, cut into 3-inch sticks

  • 1 (10.5-ounce) can condensed golden mushroom soup

  • 1 (10.5-ounce) can condensed beef broth

  • 1 dash garlic powder

  • 1 dash freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Put the pot roast in a large slow cooker insert. Arrange the potatoes and carrots around the roast.

  3. Combine the soups and pour over the roast. Sprinkle the roast lightly with garlic powder and freshly ground black pepper.

  4. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours.

How to Make a Gravy

If you want gravy to serve over the roast, pour the liquids in the slow cooker into a fat separator or skim the fat off the top. Put about 2 to 3 cups of the skimmed liquids in a saucepan and bring to a boil. In a small dish, combine 2 tablespoons of cornstarch and 2 tablespoons of cold water, mixing it into a slurry. Stir the slurry into the boiling liquid. Lower the heat to a simmer and stir until thickened into a gravy.


  • If you use larger red or white potatoes, cut them into two- to three-inch chunks.