MELT in your MOUTH Slow Cooker Pot Roast! This Crockpot recipe is the best and is so easy to make! Add your roast, cream of mushroom soup, beef soup mix and vegetables to the slow cooker and dinner will be ready in 7 hours! This beef roast is my husband’s favorite meal, and our family loves the leftovers!
I love meals that you can throw in your crockpot, let sit all day, then you come back and somehow it transforms into one of the best meals. You can customize this meal with vegetables on the side that you throw in the crockpot as well. I prefer carrots and celery, but this time I threw in mushrooms as well which might have been the best idea I had all week. If you aren’t having mashed potatoes on the side, throw in some cut up potatoes in the crockpot too!
Might I recommend you serve creamy mashed potatoes on the side? Please do!
How to Make Slow Cooker Pot Roast
Here’s all your pot roast ingredients, nothing too fancy here.
Before we put it in the crockpot we are going to pan fry it. Lightly dust it with some flour.
Then put some dried rosemary on top. By pan frying it first we are going to lock in all the flavors and yummy juices that we want.
So throw it in a pan and cook until all sides are lightly browned.
Keep flipping every single side.
Even right side up!
The smell of rosemary through your house is worth the extra work to pan fry it first.
While it’s browning, prepare your other ingredients in your crockpot (or slow cooker as you might call it).
Add in your cream of mushroom soup, beef onion mix and water.
Then stir it all around.
Once your pot roast is all browned (and beautiful might I add)..
Then carefully transfer it to your crockpot. There lower it in. During this step I’m always 100% sure I am going to drop it on the ground.
Then cover it with your wet ingredients. Make sure to completely cover the roast.
Then put on high for 3 hours.
Once 3 hours is up, then turn it on low for 4.5 more hours. You can see after 3 hours how nicely it’s looking with the soup mixture you added. The smell too!
Add your vegetables in 3 hours before it’s done. Add in carrots, celery, potatoes, onions – whatever you want. Note: If you are adding mushrooms, only add them 30 minutes before it’s done completely.
And when it’s done….
Just take a minute and admire the masterpiece of your slow cooked pot roast.
Bask in the beauty of this roast.
And those vegetables, how pretty are they? Especially those mushrooms.
This roast is a keeper.
And when you slice through it, it will be like cutting butter.
The meat falls apart in a moment of glory.
The meat is moist and has so much flavor due to the slow cooking.
Enjoy your dinner!
Slow Cooker Pot RoastPrint
- 3.5 pound pot roast
- 2 cans of condensed cream of mushroom soup
- 1 package dry onion beef soup mix
- 3/4 cup water
- flour and rosemary to cover
- chopped vegetables of your choice
- Cover pot roast in light flour and then add a pinch of rosemary on all sides.
- Pan fry pot roast until it’s a light brown.
- In a slow cooker, mix mushroom soup, dry onion mix and water together.
- Add pot roast into slow cooker and cover with soup mixture.
- Cook on high for 3 hours.
- Change temperature and cook on low for 4.5 hours.
- Add your vegetables to the slow cooker 3 hours before it’s done. I recommend potatoes, onions, carrots, celery and mushrooms *See note for mushrooms*
In a hurry? Cook on high for 4.5 hours.