Slow Cooker Pot Roast With Tomatoes

Pot Roast with Tomatoes
Diana Rattray
  • Total: 9 hrs 10 mins
  • Prep: 10 mins
  • Cook: 9 hrs
  • Yield: 6 - 8 Servings
Nutritional Guidelines (per serving)
405 Calories
18g Fat
8g Carbs
51g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 - 8 Servings
Amount per serving
Calories 405
% Daily Value*
Total Fat 18g 23%
Saturated Fat 7g 35%
Cholesterol 152mg 51%
Sodium 255mg 11%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 6%
Protein 51g
Calcium 42mg 3%
*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.)

French onion soup and tomatoes add flavor to this delicious pot roast. Serve this pot roast with potatoes and a tossed salad for a hearty weekday meal.


  • 1 boneless chuck pot roast, about 3 pounds
  • steak seasoning blend or seasoned salt and pepper
  • 1 medium onion, sliced
  • 8 ounces sliced mushrooms
  • 1 can condensed French onion soup, undiluted
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons ketchup
  • 1 can (14.5 ounces) diced tomatoes

Steps to Make It

  1. Rub the roast all over with the steak seasoning blend or salt and pepper.

  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides, about 2 to 3 minutes per side.

  3. Transfer the roast to the crockery insert of the slow cooker.

  4. In the same skillet, saute the onion and mushrooms over medium heat until the onions are lightly browned.

  5. Add the soup, ketchup, Worcestershire sauce, and diced tomatoes and bring to a boil. Pour over the roast in the slow cooker.

  6. Cook on HIGH for 1 hour.

  7. Turn to LOW and continue cooking for 7 to 8 hours, or until tender.

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