Slow Cooker Pot Roast: Classic Recipe
Nothing beats a tender Slow Cooker Pot Roast with veggies and gravy on a cool evening or a family dinner on a beautiful Sunday afternoon! This simple slow cooker pot roast recipe is the easiest and most delicious way to prepare a beef roast but can also be cooked in the oven, too!
Whether you consider yourself a cook or not, this recipe is almost impossible to mess up. Just a few ingredients, dumped in the slow cooker in the morning and you have the rest of the day to do whatever you need to do without having to worry about starting or cooking dinner. You can even prep it the night before. Then, all you have to do is pull it out of the refrigerator and plug it in! Easy Peazy!!
So, if you’re ready, let’s make it!! Printable recipe is down below!
*This post may contain affiliate links, which means that if you buy a suggested product, I will earn a small commission, at no extra cost to you. For more information, see my disclosure page.
Classic Slow Cooker Pot Roast Recipe
This step is optional, but it’s one that I always do. Heat a couple tablespoons of canola or olive oil in a skillet .
Sear or brown the roast for about 1-2 minutes on each side.
While your browning the roast, place half of the veggies in the bottom of the slow cooker and when you’re done searing, place the roast on top of the veggies. Then, arrange the rest around the the side and on top.
I used a large (4 cup) measuring cup to mix the dry soup mix, gravy mix and 2 cups of water. Use a fork or a whisk to mix it well and get rid of any lumps and then pour the mixture over the roast. Next, put the lid on and let it cook for 7-8 hours on low or 4-5 hours on high! You can see in the pic that I used a liner for my slow cooker. These are made by Reynolds and are wonderful because they make cleanup a breeze!
It’ll melt in your mouth…
When it’s done, you have a scrumptious, all in one meal that literally falls apart! You can cook the potatoes with the pot roast (one pot meal) or mashed, on the side.
Besides just being delicious, I love this dish because I can get several meals from it. Roast beef sandwiches are great for lunches and you can also freeze any leftovers if you can’t (or won’t) be eating all of it in a few days.
You can’t get much easier than this! So give it a try and see if your family likes it as much as mine does.
Note: This recipe can be cooked in the oven, as well. You would basically prepare it the same way, but use a roaster or a large, deep casserole dish. Cover and cook at 350 degrees for 2-3 hours, depending on the size of the roast.
If you need more slow cooker meal ideas, check out 10 Cheap and Easy Slow Cooker Meals and be sure to my monthly/semi monthly newsletter so you don’t miss a post! I would also love for you join our Love To Frugal community by following me on Pinterest, Instagram and Facebook for more great recipes & money saving tips!
Classic Slow Cooker Pot Roast Recipe
Print Recipe
Ingredients
- Chuck or shoulder roast 3-4 lbs
- 1 lb baby carrots or carrots, cut to about 1" pieces
- 1 medium onion sliced and chopped
- 1½ lbs potatoes cut into about 1" pieces. (optional)
- 1 pkg. dry onion soup mix
- 1 pkg. au jus or brown gravy mix
- 2 cups water
- 1 Tbsp canola oil
- Salt pepper, paprika & garlic powder
Instructions
- Season the roast with salt, pepper, garlic powder & paprika
- Put 1 Tbsp canola in a skillet and heat on med-high for about 2-3 minutes.
- Sear the roast on both sides.
- Place half the onions 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.
- Mix dry onion soup mix and gravy mix in a bowl and add 2 cups of water. Mix with a fork or a whisk until lumps are gone.
- Pour over the roast.
- Cover with a lid and cook on low for 8 hours or on high 4-5 hours.
- Shred meat slightly with two forks, serve hot.
This is just what I have done for years, and it’s always good!
The only thing I do different now is that I do it in my Instant Pot. It works the same, but cuts out the frying pan because I can sear the meat and cook it in the same pot. Easy peasy!