Description
This Slow Cooker Pot Roast is a perfect choice for a comforting meal with its tender beef and rich flavors, featuring ingredients like carrots, onions, and herbs that meld beautifully to create a hearty dish. It’s an ideal option for quick dinners and delicious homemade cooking.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 (2-3 lb.) boneless beef chuck roast
- 2 (10.5 ounce) cans condensed golden mushroom soup
- 1 (1 ounce) packet dry onion soup and dip mix, such as lipton brand
- 2 cups water
- 6 medium carrots, peeled and cut into 2-inch pieces
- optional: 2 russet potatoes, peeled and quartered
- 2 small yellow onions, peeled and quartered
- 2-3 sprigs fresh rosemary
- 2-3 sprigs fresh thyme
- optional garnish: additional fresh rosemary and/or thyme
- for serving: mashed potatoes
Instructions
- Optionally sear the roast by heating olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast until browned, about 4-5 minutes on each side, then transfer it to the slow cooker.
- In a bowl, whisk together the condensed soup, dry onion soup mix, and water. Pour this mixture over the roast in the slow cooker.
- Arrange the carrots, potatoes (if using), onions, and herbs around the roast in the slow cooker.
- Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until the roast is tender and easily falls apart.
- Slice or shred the roast and serve it over mashed potatoes, drizzling the cooking liquid on top as gravy.
Notes
For an enhanced flavor, sear the roast beforehand, though it’s optional.
This recipe can easily be customized with seasonal vegetables.
Feel free to double the recipe for larger gatherings; adjust cooking time as needed.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg