It’s early, but 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 moved from California 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.
For sourcing quality beef, I recommend two places: Zaycon and Butcher Box.
Zaycon is probably most famous for their boneless skinless chicken breasts (just $1.89/lb!), but they sell other cuts of meat too. In short, they’re a wholesale retailer, bringing you meat straight from the farm. They remove the middle man and passing the savings on to you.
As of this writing, chuck roasts are $4.49/lb. They come in bulk, so you have to have storage for 24 lbs of chuck roast, BUT this is one of the consistently best prices on chuck roast I’ve seen. Click HERE to see when Zaycon has chuck roasts in your area next, and also to see the other great deals they currently have.
Butcher Box is a relatively new company, but they’re gaining popularity fast. They offer monthly subscriptions to grass-fed and/or pastured meat. Every box comes with 8-11 lbs of high quality meat and you can choose between all chicken, all pork, all beef or a combination of these. Obviously you’ll want beef for this slow cooker pot roast. 🙂
As of this writing, a monthly beef box is about $129 and you get a pound of sugar-free uncured bacon with your first order. This is definitely pricier than the grocery store, but if quality meat is important to you and you don’t have a local source for it, then Butcher Box is worth looking into. The selection varies each month, so click HERE to see what you can expect out of a box from Butcher Box right now.
If you’re struggling to figure out how to balance the cost of quality meat and your grocery budget, check out Grocery Budget Bootcamp! I teach you how to decide food priorities that best fit your family and your budget, plus much more!
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 boxed dry onion soup mix with homemade dry onion soup mix that’s THE BOMB and also super easy to make.
I make the dry onion soup mix in big batches and keep it in my spice cabinet. This slow cooker pot roast recipe is my primary reason for keeping it on hand, 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? (It’s like all these other kitchen appliances you don’t need.)
PS – if you need more easy meal ideas, I have THREE YEARS worth of meal plans in the archives. Click here for the main page, and get meal plans for every month of the year.
- 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.