No matter the temperature outside, this classic crock pot roast is exactly what your belly is craving. It’s a healthy, homemade meal that comes together quickly and cooks while you’re away. Come home and dinner is done!
I know it’s Spring and meal plans are calling for recipes like browned butter lemon pepper asparagus or savory pasta with bacon and greens, but I’m not there yet.
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… 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 put 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.
Just like it does when you make the best slow cooker carnitas, slow cooker pulled chicken (which you can then use to make these 38 meals!) and slow cooker white chicken chili.
Enjoy it my friend. You deserve it.
Crockpot 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!
Beef
We’re using a cut of meat that is traditionally on the cheap end – chuck roast.
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
UPDATE: As of June 25th, 2018, Zaycon has ceased operations.
Zaycon Fresh Foods 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.
I’ve only purchased chicken from them so far, but I have an order for beef and shrimp coming soon. You can read my honest review on Zaycon HERE.
As of this writing, chuck roasts are $4.49/lb. They come in bulk, so you need to have a place to store 24lbs of chuck roast, BUT this is one of the consistently best prices on chuck roast I’ve seen. Besides, buying chuck roast in bulk like this essentially allows you to put this amazing pot roast on the meal plan once a month for the next year and NOT have to worry about buying the meat!
Butcher Box
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 (enough for 24 meals) and you can choose between all chicken, all pork, all beef or a combination of these. Obviously you’ll want to choose beef for this slow cooker pot roast. 🙂
As of this writing, one box is $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! This is the course where I hold NOTHING back, and teach you how to decide food priorities that best fit your family and your budget, plus much more!
**Exclusive for Crumbs Readers!**
I personally am a VERY happy and satisfied customer and have been for quite some time now. If you’re looking for high quality beef, pork and chicken, I highly encourage you to give Butcher Box a try!
Especially since right now, they’re giving Crumbs readers this exclusive start up:
$10 off + FREE Bacon + FREE ground beef on your first order!
Don’t miss out on free meat!! Order through THIS LINK to take advantage of this offer.
Best Vegetables for Pot Roast
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.
Mushrooms would also be really good in this, as well as other root vegetables like parsnips and turnips!
Homemade Flavors
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 FIVE 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 homemade dry onion soup mix to make beef brisket at Easter and it was SO GOOD. I’ve also used it in hamburger patties over the summer. Best burgers ever!
The Crockpot
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 crockpot 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 smaller 2lb roasts and larger 4 lb roasts. It heats and cooks evenly and all in all, is a great small appliance.
If you have a different crockpot, 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.)
So if you’re in the market for a slow cooker, this one is highly recommended. If you happen to have two slow cookers, I definitely recommend slow cooker peach cobbler for dessert!
PS: You can also make this recipe in an Instant Pot! Learn how to convert the recipe HERE. It’s super easy!
Questions About This Classic Crock Pot Pot Roast Recipe
This post is a reader favorite, so it’s no wonder I’ve received a lot of questions about it! Here are the questions asked most often, and my answers:
Besides potatoes and carrots, what other vegetables would you recommend?
I’ve added quartered mushrooms before with great success, but I’d also try turnips, parsnips, daikon radish, rutabaga, yams and sweet potatoes.
Do you have to add extra water to the crockpot?
Nope! You do NOT need to add any water to this recipe!
Can I reduce the cooking time on this pot roast recipe?
I strongly recommend not reducing the cooking time. In my testing, I made this both ways – high temp for less hours, and low temp for more hours – and the longer cooking time was significantly more tender and flavorful.
Can this recipe work for a venison roast?
I haven’t tried this personally, but I don’t see why it wouldn’t!
How many servings does this pot roast recipe make?
Serving sizes will vary depending on your family and the size of your roast, but this recipe a written feeds my family of 4 with at least 2 lunches leftover.
If I cut the recipe in half, do I reduce the cooking time?
I wouldn’t! I’d keep the full 8-10 hours no matter the size of your roast.
Can I use a larger, 6 lb roast?
Yes! As long as your slow cooker is large enough to handle that size roast (like this 8.5 qt slow cooker, or an 8 qt Instant Pot with a slow cooker function), you can make this recipe. Double everything else and cook for 10 hours!
Can I use a smaller, 2 lb roast?
Yes! I’d keep the same amount of vegetables and still cook for 8-10 hours.
If I want to use canned cream of mushroom soup instead of homemade, how much do I need?
You can substitute one batch of homemade cream of mushroom soup with one can of creamed soup.
Can I use something instead of cream of mushroom?
Yes! Cream of celery would be good, as would cream of beef (make homemade cream of chicken soup, substituting beef stock for chicken stock).
If I use canned soup, do I add milk or water?
Nope – just the soup!
Watch How to Make Our Crock Pot Roast:
- 1 chuck roast (3-4 lbs)
- 1 lb baby carrots (or carrots, cut to about 1" pieces)
- 1½ lbs potatoes (any variety, cut into about 1" pieces if necessary)
- 4 Tbsp homemade dry onion soup mix
- 1 batch homemade cream of mushroom soup
- 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.
Make a classic pot roast and make your life easier!
- Start with quality meat from a local source or try
Zaycon Freshor Butcher Box. - Add vegetables, because you know, they’re good for you. (And taste AMAZING with this roast.)
- Don’t skip the flavors of homemade cream of mushroom soup and DIY dry onion soup mix. Both of which you can make yourself to save some money on the grocery bill and avoid any crazy additives.
- I use this slow cooker, it’s one of my favorite kitchen appliances. You can also make this recipe in a Instant Pot, find my Instant Pot conversion tips HERE.
- This would be a great meal to FREEZE the left overs! If you need a meal plan for Freezer Meals for your family, go here.
Just dump and cook and dinner will be done. Even though a hearty meal like this is more of a “fall” recipe, I love it for summer when we want to kick it back a little and enjoy the day. Mama needs a summer break too!
Cannot go wrong with these ingredients ! Thank you so much for your creation !
Hi Tiffany!
I love this recipe so much it’s going to be my first slow cooker attempt! I was just wondering if you had any other suggestions for possible vegetables to put in as opposed to potatoes and carrots. (Try to stay low carb). Thanks!
Hi Cassie! Hearty veggies would work best – bell peppers, cabbage, onion (little pearl onions are so cute!), parsnip, turnip, green beans, mushrooms, and sweet potato would be a great alternative to potatoes. As a rule of thumb, if it cooks quick on the stove (zucchini, squash, etc.) don’t use it because it’ll get mushy If it takes a little bit, add it when you’re 1-3 hours out from eating (if possible). If it takes a while to cook, the beginning is fine. 🙂 I hope you enjoy this as much as we do!
I’m using about 5lb chuck roast. Would 10hr still be good?
Yep!
So no adding extra water?
Nope, no added water Randy!
Thought atleast 1/2 cup of water. Then put veggies n meat in top.
No water Nivia!
Can this we done in 5 hours ?
I wouldn’t recommend it Jasmine – it really needs the full time in the recipe.
Could this work with a Venison Roast?
I don’t see why not Linsey!
Hey! Sorry if I missed this in the article, but how many servings does this recipe make?
Hi Megan! This makes a lot… definitely 6 for dinner, and then some leftover. When I make this, I get dinner for the 4 of us (including seconds) and 2-3 lunches!
If I cut the recipe in half, do I also cut down the length of time to cook in half? I’m using a roast that’s a little over 2.5 lbs.
Nope – same cook time Abby!
Just pulled a chuck roast out of the freezer — but it’s 6lbs! Can I still use it?? And do I double anything else in the recipe?
Hi Stephanie – that’s a big roast! Before you do anything, I’d see if your slow cooker is big enough to cook a 6 lb roast. If not, cut it in half and save for later. If so, double everything!!
Right?! LOL. We bought 1/4 beef and that’s how it came. If I cut the roast in half can I refreeze the other half or do I need to cook it?
Personally, I’d re-freeze, but I do know some moms will disagree with me. 🙂
If l want to add a can of cream o mushroom would one can be enough?
If you want to sub a can of soup for the homemade, then yes, one can is enough.
Can I use something instead of cream of mushroom soup?
Sure! Cream of celery or cream of chicken would work well. If you want to make your own, you can even do cream of beef (sub beef stock for chicken).
If i use canned cream of mushroom do i add the milk, as stated on the can?
No – just the soup itself.
I have a 1.84 lb chuck roast, how long should I cook it?
Thank you!
Check it after about 6 hours Kate, but you want a long cooking time for sure!
If i dont have time to make the cream of mushroom, how much would it be if i used canned?
One can!
Want size can and how many does this feed ? I would like to made this for a meeting . Thanks
I didn’t realize canned cream of soup came in different sizes, LOL. Whatever a “normal” soup can is – maybe around 12-15 ounces?
Can this be done in an instant pot pressure cooker?
I’m sure it can Brittany, but I haven’t tested that recipe myself yet.
Can I set up the crockpot the night before and refrigerate until the am? Then wake up and let it cook throughout the day.
Absolutely!
If I want to add mushrooms, would 8 oz. sliced be enough? And will they hold up for the entire cook time? This recipe will be made Sunday. Can’t wait.
Hi Donna! Yep, they’ll hold up the whole time!
How do I get these amazing recipes so I won’t lose my place online
I’m not sure what you mean Maura… they’re available all the time?
My traditional Pot Roast Recipe calls for 2-4 halved large onions which are added at same time as other vegetables. Would you add onions at beginning…or after Roast has cooked a while?
I’d add them at the beginning. 🙂
Will a 4 quart crock pot be big enough for this recipe?
Ooh…. I think that might be cutting it close Nicole. 🙁
It seems kind of dry, was I supposed to mix the dry onion soup in something? I did not mix the canned soup with anything as explained in the directions. It’s cooking now but just doesn’t seem right…
Hang in there Amber – if you added the soup and dry onion mix (no additional liquids), just let it cook. By the time you get to 10 hours, it’ll be amazing!
Will this get dry if it cooks longer than 10 hours? My crock pot switches to warming after the allotted time is up but the last few times I’ve used it the meat (chicken usually) gets very dry and the vegetables get mushy by the time we’re ready to eat. I have to be at work by 7am so I am setting it around 6:30am and I usually don’t get home until 6:30pm. Even though the crock pot cuts off and just keeps the food warm I’ve noticed things aren’t tasting as good. I was really excited to find a crock pot recipe that takes longer than 8 hours!
Hi Charlotte! I’m pretty sure I’ve let this sit for longer than 10 hours before without a problem. The meat will make juices, so as long as you shred the meat and then stir back into the pot, you should be fine. You can also add a 1/2 cup stock at the very end too, if it does feel a bit dry.
Could you use pork shoulder roast instead of beef roast?
Hmmm… I bet you could. Although if I have pork, I’d make this recipe instead: https://dontwastethecrumbs.com/2017/01/best-slow-cooker-carnitas/
I messed up and added water! Is it still going to be okay?
Yes! You’ll just have extra liquid to make gravy. 🙂
How do you make the homemade mushroom soup?
The link is in the recipe Danielle, but here you go: https://dontwastethecrumbs.com/2017/03/homemade-cream-mushroom-soup/!
Is there something else I can sub in for the cream-of-anything soups? I need a nondairy version.
You should be able to use almond milk for non-dairy cream of anything soup Tan.
Unfortunately my kids don’t like anything ‘creamy.’ I know, right? 😉 Would you recommend a can of french onion soup in addition to the dry mix? Or what kind of non-creamy canned soup would you use?
Hi Michelle! Well, the soup is really for flavor… the end result isn’t anything creamy, per se. You’ll have juices, which you can either set aside or turn into gravy, but the soup itself will be basically non-existent in the end. If you absolutely must skip the soup, I’d do 1 1/2 cups beef stock + 1 cup chopped mushrooms and salt/pepper to taste at the end. 🙂
Sounds like a great recipe! Just wanted to point out a possible error in this question from above
*****
Can I reduce the cooking time on this pot roast recipe?
I strongly recommend reducing the cooking time. In my testing, I made this both ways – high temp for less hours, and low temp for more hours – and the longer cooking time was significantly more tender and flavorful.
*****
I’m guessing you want a negative in that first sentence. 🙂 And I definitely agree on low and slow for as many hours as possible.
Oh and I have done a pot roast in the IP and it’s fabulous! I use a 3-4lb grass fed roast, cut up in chunks, add 1-1 1/2 cup(s) of water (depends on which IP I’m using), a cut up large onion, all sorts of herbs and spices, a handful (or two) or dried mushrooms, and 1-2 large bell peppers, sliced. I pressure cook on high for 60-70 min. Then I let it slow cook for another hour or two. ohmyword! soooo yummy 🙂
Oh and I’m curious if you’ve ever tried US Wellness Meats? I wanted to do Butcher Box (badly!) but I don’t like that they choose what comes. :/ I know that’s picky but it’s pretty pricey when I’m getting a bunch of the cheaper cuts.
I’ve heard good and bad about Zaycon so I’ve stayed away for now. But I’ve got 2 growing boys and I need to find a good source of 100% beef. And I don’t have room for a 1/2 steer right now 🙁
Oh my, yes! That should read “I strongly recommend AGAINST reducing the cooking time… ” Oh goodness, lol. Trying this in the IP is on my list!!
What is a batch of soup?
Without any additional information Bill, I believe you’re referring to the homemade cream of mushroom soup referenced in the post and recipe.
My roast was so over cooked it was inedible and I only left it in for 7 hours. Really disppointed, it also had no favor.
I’m sorry to hear that Jaime – did you follow the recipe exactly as written? I’ve made this recipe at least twice a month since sharing it and it always comes out perfect every time!
Can i use brown gravy in the pack? If so, would i add it at the end?
I guess you could Kesha, but add everything at the beginning.
Thanks Tiffany! I started my roast 6am this morning and its coming along fine. I didnt put any gravy in it to start so what do you think about a little flour and water to thicken the juices near the end of cooking time?
If you want to make gravy Kesha, you can definitely do a cornstarch slurry. I tested that myself and it was fine (I prefer that over flour, but use flour if you know how to!). I would recommend leaving about 1/2 – 1 cup of natural juices with the meat and veggies though, and serving the gravy on the side. I made the mistake of turning all the liquid into gravy and adding it all back in and it made the whole thing too thick. It was still really good, lol, but very, very thick (especially when it reheated). Plus for those who have texture issues (my husband) it wasn’t as nice as the method written. 🙂
Hi, i messed up when adding 2 cans condensed cream of mushroom. I added water for each can. Did i ruin it?
Hi Christina! You didn’t ruin it, but you’ll definitely have a lot of liquid in the end. Next time add the soup, but not the water. When the meat is done, turn the liquid into a gravy!
Thanks so much, that’s exactly what happened haha. But it came out delicious anyway…. great recipe, thanks! I added celery and onion too….yum!
If I want to add green beans in the beginning should I use frozen or can?
Thanks
I’d use frozen at the very beginning. Canned beans would likely get too soft after the long cooking time. 🙂
Can I use Lipton soup mix in place of the homemade onion mix?
Yes you can!
Hi Tiffany. I am actually making this tomorrow. Followed your recipe to the tee. I have it all prepped in the fridge and plan on turning it on in the morning before leaving for work around 730am. I should be ready to turn it off by 6pm. But I have an important question, my Crock Pot has only 3 settings…low, medium, and high. Which one should I choose for this 10 hour recipe??? Please help lol
Low!!
I added cream of celery by the can do I need any water to add if I just put in a can of cream of celery?
Nope – no need to add any water to this recipe. 🙂
I have a 5lb roast and only added one can of cream of mushroom soup. Is that enough, could I add a can of beef broth or would that make too much liquid?
I’d stick with the one can. 🙂
Can I use dry onion soup mix, like Lipton, instead of homemade?
Yes you can!
My roast is 4lbs and it’s been cooking for about 4 hours and I went and checked and stabbed my roast and a little blood came out and got on some of my veggies ): did I ruin it or will the cooking kill the germs when it’s officially done?
You’ll be fine!
JUST made this (my house now smells amazing) and its DELICIOUS! The homemade cream of mushroom and onion mix were super easy! Thank you!!
Hi, Tiffany. I hope all is well in GA. I made your onion soup mix last night. So tonight, I started this pot roast recipe. I will let it cook like you said for 8-10 hours. (Probably more like ten.) I used a grass fed chuck roast with the excess fat removed. It did not have much fat, so that is a good thing for me. I will chill the roast and gravy in the refrigerator tomorrow so that the excess fat will solidify and I can remove it before reheating for dinner. My weight loss is going well. I have lost 52 excess pounds since taking Grocery Budget Bootcamp with you. You are such an inspiration to me. Saving money and loosing excess weight is a win/win. Thank you ver much.
Betty!! Your work through the course and now your weight loss continues to inspire me – CONGRATULATIONS!! I am SO proud of you and how far you’ve come. These changes you’re making are PROOF IN THE PUDDING that you can achieve anything with hard work and determination. DON’T GIVE UP – and please keep up in the loop with your progress!! Much love to you! ♥♥♥
Thank you, Tiffany. You are an amazing teacher. By the way, your pot roast recipe is delicious!!!
Thanks Betty! That’s one of our favorites too. 🙂
Do u have the nutrition facts on this recipe?
I don’t Marybeth, but you’re welcome to plug the ingredients into an online nutrition calculator!
This sounds great! If I were to use canned soup how may cans should I use and should I add water?
Just one can Pam, and no water!
Is the roast frozen or thawed?
It’s thawed Lindsey.
What if the roast is frozen? Can you still make it work or does it have to be thawed?
I’ve done a partially frozen roast before, but not a completely frozen one, and it turned out fine. Honestly, I’d recommend thawing it first. There’s no way to guarantee that the roast will be done in the cook time.
Hi Tiffany! I’m looking forward to making this for dinner tomorrow 🙂
One question! Did you sear your roast before putting it in the slow cooker?
Nope – just toss it right in!! I hope you enjoy it!
No one in my house likes cream of anything soup, so what could I substitute that for?
Would beef broth work?
Homemade cream of soup is actually made with beef broth. 😉 To be honest, your family won’t notice. *IF* however, you don’t feel comfortable using the creamed soup, you can use beef broth with all the veggies and seasonings.
Me and my hubby made this recipe with a 2 lb roast and it was absolutely a home run! We have found our recipe for a great pot roast , thank you!
So glad you liked this recipe Sarah!
I did everything per recipe, cooked to 10 hours, 3 ibs chuck roast, and it didn’t turn out 🙁 the roast didn’t seperate easily with a work, some of the potatoes and carrots weren’t fully cooked yet. Overall it didn’t seem to be done even after a while 10 hours.
That’s so strange Kristina… I’ve made this numerous times since first publishing the recipe, and I know it’s turned out very well for others. Perhaps your slow cooker runs on the cool side? The fact that your veggies weren’t cooked leads me to believe something is wrong with the appliance, not the recipe.
Hello Tiffany making this tonight for tomorrow but im curious what you would serve this with… do you think rice would be good? 🤗
Yes! Rice is good, potatoes, egg noodles… you can’t go wrong!
I am using a 3lb bottom round roast and want to know if I should keep it standing upright or lay it on its side while cooking in the crockpot Thanks
The general rule of thumb Anne is to cook it with the fat on top. Other than that, however you can get it in will work!
I think my crockpot may be too full??? The soup is supposed to sit on top of the roast?? Am i supposed to mix it in at any point?? I used prolly a 4.25 pound chuck pot roast. Added onions and celery to the original recipe. I have a 6 qt crockpot. Did I mess up by not using a larger crockpot? It’s been cooking for 3 hours so far. Should I expect it to need to cook longer than 10 hours with the larger roast and additional vegetables? I wish I could ass a picture to show how full my pot is.
As long as the lid touches the slow cooker Janell, you should be fine with the larger roast. You’ll still need 8-10 hours (preferably 10), but you don’t need to add any additional time. Yes, the soup sits on top. Just wait – it all comes together at the end!
Hi, can I use a chuck roast already cut into chunks? Would I have to adjust the cooking time?
Yes you can, and no you don’t!
Do you have to add salt
No – there’s salt in the onion seasoning.
I want to make the pot roast for my family on Sunday. There will be 10 adults. What size roast should I buy and can I cook in oven, since I don’t have a crock pot large enough to accommodate such a large roast! Tx
Hi Joyanne! You can certainly cook it in the oven, but I’ve always done it in the slow cooker so I don’t have a recipe to direct you to. As for the size roast, I’d go for 6 pounds personally, with LOTS of veggies – potatoes, carrots, mushrooms, onions, peppers… even halved tomatoes!
Easy to follow, made exactly as instructed and made the cream of mushroom soup to go in it, the best crock pot roast ever!!!
I’m so glad you liked it Alicia!!
Delicious. Just made this. Only change was searing the roast 5 minutes each side. Not sure how much of a difference it made. Overall easy and excellent recipe. thanj you for sharing.
You’re very welcome Colleen!! (And for what it’s worth, I tested searing first and not searing, and didn’t notice any difference in flavor. So I went with the easy route. 😉 )
Chuck roast has been in the slow cooker for 8 hours, continue to 10 hours? Seems like a lot of liquid in the crock pot. When I have reached the 10 hours do I shred the roast in the crock pot with a fork in the liquid?
Yes, continue cooking! You can shred in the slow cooker, or you can take the pieces out and shred, and then put them back. Whichever is easier. 🙂
Hi! I am making this right now! I made the cream of celery soup with gluten free flour and it thickened up A LOT. It is more of a paste that is sitting on top of the other ingredients. Is this ok? Or was it supposed to be actual liquid soup consistency?
Hi Celine! It’s fine if it’s thick – it will thin out with the juices of the pot roast!
Hi Tiffany!
Making this right now, I know this is not a newer recipe so I don’t expect a reply.
I’m wondering if I should thicken the sauce at the end or just leave it as is… I will likely take the roast out to shred on a cutting board and then mix up the juices to see what the consistency is like. Do you normally leave it as is or do you take some out to make a gravy to serve on the side?
Thanks so much! Smells so amazing in my house, the boyfriend and his brother were overjoyed when they got in from work!
Hi Crystal! I usually leave it as-is. I made a gravy one time, but it was almost too thick. Do let us know which you picked and how the roast turned out!
Ca I add green beans to this recipe?
Sure! If they’re canned, add them at the very end for about 5-10 minutes to warm through. If they’re fresh, add them halfway through!
Hello. This recipe looks delicious. I only have a 3.5 quart slow cooker but only feeding 2 to 3 people. Can i use a smaller roast? Or do you have any other suggestions? Thanks a lot!
A smaller roast would work just fine Annie!
Hi! If I don’t have all the ingredients for the homemade onion soup mix and I don’t have a package of Lipton, what else should I add? I have a can of cream of mushroom soup, but should I add onion powder? Maybe some celery powder?
It depends on what you’re missing Sarah, but you really can’t go wrong with either option!
Hi! I tried making this roast today, but it came out pretty fatty. Should the excess fat be cut out prior to cooking or after? Unfortunately, it made it difficult to eat, but I’d love to try again!
Hi Jessica! Every cut of meat is different and we all have our own opinions as to what “fatty” is. With that said, I’ve used a cut before that I didn’t think was fatty, but ended up making dinner pretty… not fun, lol. You are definitely welcome to cut the excess fat as you see fit. If the fat is within the roast itself, feel free to cut the roast up in order to get to the fat.