It’s only April, yet we have a very busy season ahead of us… birthday, hosting company, hosting family, end of school activities, one vacation, birthday, anniversary, more company, another birthday, a blogging trip, more company and then school starts.
Don’t get me wrong – I’m SO beyond thankful that we get to see so many more friends and family since we’ve moved to Georgia. But when our personal schedule goes into overdrive, I tend to pull back in other areas, including dinner.
That’s why this classic slow cooker pot roast recipe keeps showing up on our weekly menu.
Besides the fact that pot roast tastes AMAZING, it’s so warm, comforting and it reminds me of the slow summers of childhood where my sole responsibilities were to make my bed and play in the sprinkler.
And now as an adult and parent, I understand why we ate pot roast often and I can share it with you in one short word: crazy easy.
Ok, so that’s technically two words, but still. This is a classic pot roast recipe that is also a dump recipe. Meaning, you dump everything in the pot and cook it.
But wait, it gets BETTER.
It’s also a SLOW COOKER recipe, so you don’t even have to be home to cook dinner!
You just dump all the ingredients in the pot in the morning, set it on low and leave. Walk away. Go do fun things that don’t include stirring or boiling or setting a kitchen timer because the slow cooker is cooking dinner tonight.
Enjoy it my friend. You deserve it.
Slow Cooker Pot Roast Recipe
Maybe your season isn’t as busy as mine. Maybe you have after school practice or want to spend more lazy days at the pool. Or maybe you just need a solid recipe to feed a crowd on the cheap.
This slow cooker pot roast recipe has you covered.
We’re using a cut of meat that is traditionally on the cheap end – chuck. It makes a terrible steak, but it makes an amazing pot roast.
The fat in the roast slowly cooks making the meat fork-tender and incredibly delicious. I suggest getting an extra roast or two and stash them in the freezer for when life gets crazy. Or you know, for dinner tomorrow.
We’re also using carrots and potatoes – two of the most affordable vegetables on the planet.
My pictures show cute baby carrots and cute red potatoes, but you can make this with big carrots and big potatoes. Cut them down to pieces that can be eaten in 1-2 bites and call it done.
Also, most pot roast recipes call for cream of mushroom soup and a package of dry onion soup mix.
Not this one.
I shared my recipe for homemade cream of mushroom soup, which literally takes 5 MINUTES and tastes a million times better than any canned soup ever will. Trust me on this, and make the soup from scratch. If you’re pressed for time, make it the night before. It really does take only 5 minutes.
(And if you don’t like mushrooms, make the celery version of homemade cream of anything soup.)
I’m also swapping the icky junky boxed dry onion soup mix with a homemade version that’s THE BOMB and also super easy to make.
I make this in big batches and keep it in my spice cabinet. This slow cooker pot roast recipe is my primary reason, but I also used it to make beef brisket at Easter and it was SO GOOD.
You know how most slow cooker recipes give you the option of cooking it on high for less time, or on low for more time? I’m not giving you an option on this one.
I’ve tested this slow cooker pot roast recipe using both methods and the low and slow method is far superior, every time.
Now, I know that not all slow cookers are created equal. I have and recommend this 6-quart slow cooker and I’ve been able to make both small and large roasts. It heats and cooks evenly and all in all, is a great small appliance.
If you have a different slow cooker, you might want to adjust the settings as necessary. I have a different slow cooker that always cooks hot and burns fast, so I never use it. Which kind of makes it pointless to have, right? (A lot like these kitchen appliances you don’t need.)
So if you’re in the market for a slow cooker, this one is highly recommended.
- Place half the potatoes and carrots on the bottom of the slow cooker.
- Next, place the chuck roast on top of the vegetables.
- Place remaining vegetables on top and around the chuck roast.
- Pour homemade dry onion soup mix and homemade cream of mushroom soup over the top.
- Cover with a lid and cook on low for at least 8 hours, preferably 10.
- Shred meat slightly with two forks, serve hot.