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Table of Contents
- 1 Classic Beef Chuck Roast
- 2 Classic Beef Chuck Roast
- 3 Red Wine Pot Roast
- 4 Red Wine Pot Roast
- 5 Garlic Herb Pot Roast
- 6 Garlic Herb Pot Roast
- 7 Thyme Rosemary Roast
- 8 Thyme Rosemary Roast
- 9 Potato Carrot Roast
- 10 Potato Carrot Roast
- 11 Celery Onion Pot Roast
- 12 Celery Onion Pot Roast
- 13 Worcestershire Beef Roast
- 14 Worcestershire Beef Roast
- 15 Tomato Paste Pot Roast
- 16 Tomato Paste Pot Roast
- 17 Cornstarch Gravy Roast
- 18 Cornstarch Gravy Roast
- 19 Balsamic Vinegar Roast
- 20 Balsamic Vinegar Roast
- 21 Italian Seasoned Roast
- 22 Italian Seasoned Roast
- 23 Bay Leaf Pot Roast
- 24 Bay Leaf Pot Roast
- 25 Baby Potato Roast
- 26 Baby Potato Roast
- 27 Yellow Onion Roast
- 28 Yellow Onion Roast
- 29 Seared Crust Roast
- 30 Seared Crust Roast
- 31 Broth Braised Roast
- 32 Broth Braised Roast
- 33 Vegetable Medley Roast
- 34 Vegetable Medley Roast
- 35 Fall Apart Tender Roast
- 36 Fall Apart Tender Roast
- 37 Simple Cream Soup Roast
- 38 Simple Cream Soup Roast
- 39 Mushroom Onion Roast
- 40 Mushroom Onion Roast
Classic Beef Chuck Roast
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Check PriceThis is the pot roast your grandmother made—tender, flavorful, and so easy it practically cooks itself while you’re at church or watching the kids’ soccer games. The secret is using a well-marbled chuck roast and giving it a good sear before it hits the slow cooker. That caramelization creates a depth of flavor that turns simple ingredients into something truly memorable. Don’t skip the browning step—I know it’s tempting when you’re rushed on Sunday morning, but those extra ten minutes make all the difference between “good” and “can I have the recipe?”
What I love most about this recipe is how it fills your house with the most incredible aroma all afternoon. Your family will be circling the kitchen like hungry wolves by dinnertime! The vegetables cook down into a naturally sweet, savory gravy that’s perfect spooned over mashed potatoes or egg noodles. This is comfort food at its finest, and it never fails to bring everyone to the table with smiles.
Ingredients
Method
- Season the chuck roast generously on all sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat and sear the roast for 3-4 minutes per side until deeply browned.
- Place the quartered onion, carrots, potatoes, and celery in the bottom of your slow cooker.
- Transfer the seared roast on top of the vegetables.
- In a bowl, whisk together beef broth, tomato paste, minced garlic, and dried thyme, then pour over the roast.
- Add bay leaves to the liquid and cover the slow cooker.
- Cook on low for 8 hours or high for 5-6 hours until the meat is fork-tender.
- Remove bay leaves, slice or shred the roast, and serve with the vegetables and cooking liquid as gravy.
Red Wine Pot Roast
When you want to elevate Sunday dinner from everyday to elegant, this red wine pot roast is your answer. The wine adds a sophisticated richness that makes this feel like a special occasion meal, even though the slow cooker does all the heavy lifting. I like using a medium-bodied red like Merlot or Cabernet Sauvignon—nothing too expensive, but something you’d actually enjoy drinking with dinner. The wine breaks down the meat fibers beautifully and creates the most luxurious, velvety sauce that coats every bite.
This recipe is perfect for those Sundays when you have a little extra time to prep in the morning but still want to relax all afternoon. The combination of wine, aromatics, and slow-cooking transforms a humble chuck roast into something restaurant-worthy. I’ve served this to guests countless times, and they’re always shocked when I tell them it came from the slow cooker!
Ingredients
Method
- Pat the roast dry and season all sides with salt and pepper.
- Heat oil in a heavy skillet over high heat and sear the roast until a dark crust forms on all sides, about 4 minutes per side.
- Place sliced onion, baby carrots, and halved potatoes in the slow cooker.
- Set the seared roast on top of the vegetables and sprinkle with minced garlic.
- In a measuring cup, combine red wine, beef broth, tomato paste, and Worcestershire sauce, stirring until smooth.
- Pour the wine mixture over the roast and tuck the fresh thyme, rosemary, and bay leaves into the liquid.
- Cover and cook on low for 8-9 hours until the meat shreds easily with a fork.
- Remove herb sprigs and bay leaves, then serve the roast with vegetables and the rich wine sauce spooned over top.
Garlic Herb Pot Roast
If you have garlic lovers in your house (and who doesn’t?), this is the pot roast recipe that’ll have them asking for seconds and thirds. We’re talking a whole head of garlic here, plus fresh rosemary and thyme that infuse every inch of the meat with incredible flavor. The garlic mellows as it cooks, becoming sweet and almost buttery, while the herbs add that fresh, aromatic quality that makes this roast absolutely irresistible. I’ve had picky eaters who “don’t like pot roast” completely change their tune after trying this version.
The herb combination here is classic for a reason—it just works with beef in a way that feels both homey and a little bit fancy. Fresh herbs really do make a difference in this recipe, so if you can grab a bundle at the store or snip some from your garden, it’s worth it. This is one of those meals that makes you feel like a kitchen rockstar with minimal effort, which is exactly what busy moms need on a Sunday!
Ingredients
Method
- Season the chuck roast thoroughly with salt and pepper on all sides.
- Heat olive oil in a large skillet and sear the roast over medium-high heat until browned on all sides, about 3-4 minutes per side.
- Arrange onion wedges, carrots, and quartered potatoes in the bottom of the slow cooker.
- Place the seared roast on top of the vegetables and scatter the peeled garlic cloves around and on top of the meat.
- Lay the fresh rosemary and thyme sprigs over the roast.
- Whisk together beef broth, balsamic vinegar, and Dijon mustard, then pour the mixture into the slow cooker.
- Cover and cook on low for 8 hours or until the meat is fall-apart tender and the garlic is soft and caramelized.
- Remove herb stems, slice or shred the roast, and serve with the vegetables and garlic, drizzling the cooking juices over everything.
Thyme Rosemary Roast
There’s something magical about the combination of thyme and rosemary that just screams “Sunday dinner.” This recipe takes those classic herbs and lets them work their aromatic magic over hours of slow cooking, infusing every fiber of the beef with incredible flavor. I love that you can literally smell this cooking from the driveway when you come home from church!
The secret here is to really press those herbs into the meat before it goes into the slow cooker. Don’t be shy—get your hands in there and create a flavorful crust. By dinnertime, you’ll have tender, fall-apart beef with the most gorgeous herb-infused gravy that’s perfect for spooning over mashed potatoes or egg noodles.
Ingredients
Method
- Pat the roast dry with paper towels and season generously with salt and pepper on all sides.
- Mix together thyme, rosemary, and minced garlic, then press the herb mixture firmly into all sides of the roast.
- Heat olive oil in a large skillet over medium-high heat and sear the roast for 3-4 minutes per side until browned.
- Transfer the roast to the slow cooker and pour beef broth and Worcestershire sauce around it.
- Cover and cook on low for 8 hours or high for 4-5 hours until the meat is fork-tender.
- Remove roast from slow cooker, let rest for 10 minutes, then slice and serve with the pan juices.
Potato Carrot Roast
This is my go-to when I want a complete meal in one pot with absolutely zero fuss. The potatoes and carrots cook right alongside the beef, soaking up all those savory juices and essentially basting themselves to perfection. It’s the kind of dinner that makes you look like a kitchen superstar even though you spent maybe 20 minutes on prep this morning.
I always cut my potatoes and carrots into larger chunks than I think I should—they’ll shrink down as they cook, and you want them to hold their shape and not turn to mush. When everything is done, the vegetables are tender and flavorful enough to be the star of the show alongside that gorgeous, juicy roast.
Ingredients
Method
- Season the roast with salt, pepper, and garlic powder on all sides.
- Place quartered potatoes and carrot pieces in the bottom of the slow cooker, then add onion wedges.
- Place the seasoned roast on top of the vegetables.
- Whisk together beef broth and tomato paste, then pour over the roast and vegetables.
- Add thyme and bay leaves to the slow cooker.
- Cover and cook on low for 8 hours or high for 5 hours until beef and vegetables are tender.
- Remove bay leaves before serving and spoon vegetables and gravy alongside sliced roast.
Celery Onion Pot Roast
If you grew up eating pot roast at your grandmother’s table, this version will transport you right back to those Sunday afternoons. Celery and onions are the unsung heroes of pot roast—they create this deeply savory, almost sweet base that makes the gravy absolutely irresistible. I’ve had friends ask me what my “secret ingredient” is, and they’re always surprised when I tell them it’s just good old-fashioned celery!
The key is using plenty of both vegetables and letting them practically melt into the cooking liquid. They’ll break down over the long cooking time and create this rich, velvety sauce that needs nothing more than a sprinkle of salt and pepper. Serve this with crusty bread for soaking up every last drop, and watch your family go back for seconds.
Ingredients
Method
- Pat the roast dry and season all sides with salt, pepper, and celery seed.
- Layer sliced onions and celery pieces in the bottom of the slow cooker, then add smashed garlic cloves.
- Place the seasoned roast on top of the vegetable layer.
- Whisk together beef broth, red wine vinegar, flour, and dried parsley until smooth, then pour over the roast.
- Cover and cook on low for 8 hours or high for 4-5 hours until the meat shreds easily with a fork.
- Remove roast and let rest briefly, then slice or shred and serve with the celery, onions, and pan gravy spooned over top.
Worcestershire Beef Roast
This is the pot roast that converted my picky mother-in-law into a slow cooker believer! The Worcestershire sauce creates this incredible depth of flavor that makes people think you’ve been slaving away all day with fancy ingredients. I love how the tang cuts through the richness of the beef and creates a savory glaze that coats every slice. The secret is really letting that Worcestershire work its magic over the long, slow cook time—it tenderizes the meat while building layers of umami goodness that you just can’t rush.
I always make this on those crazy Sundays when I need dinner to practically cook itself while I’m running kids to activities. Just sear the roast if you have an extra ten minutes (though honestly, I skip it half the time), toss everything in, and forget about it. Your house will smell absolutely amazing by dinnertime, and the leftovers make the best shredded beef sandwiches for Monday lunches.
Ingredients
Method
- Season the chuck roast generously with salt and pepper on all sides.
- Place the quartered onion, minced garlic, carrots, and potatoes in the bottom of the slow cooker.
- Place the seasoned roast on top of the vegetables.
- In a small bowl, whisk together Worcestershire sauce, beef broth, and dried thyme, then pour over the roast.
- Cover and cook on low for 8 hours or high for 4-5 hours until the beef is fork-tender.
- Remove roast and vegetables, slice or shred the beef, and serve with the cooking liquid spooned over top.
Tomato Paste Pot Roast
If you’ve got a can of tomato paste hanging out in your pantry, you’re halfway to one of the most flavorful pot roasts you’ll ever make. The tomato paste does double duty here—it adds incredible richness and body to the gravy while giving the meat this gorgeous mahogany color that looks like you spent hours on it. I discovered this method when I was out of beef broth one Sunday, and now it’s actually my preferred way to make pot roast. The concentrated tomato flavor mellows out during cooking and creates this silky, restaurant-quality sauce that has everyone asking for your secret.
The key is to really let that tomato paste caramelize for a minute in the pot before adding your liquids. It deepens the flavor and gets rid of any metallic taste. Trust me on this one—it takes just an extra minute but makes all the difference. Serve this over creamy mashed potatoes or egg noodles to soak up every drop of that luscious gravy.
Ingredients
Method
- Heat olive oil in a large skillet over medium-high heat and sear the roast on all sides until browned, about 2-3 minutes per side.
- Transfer roast to slow cooker and arrange onion, carrots, celery, and garlic around it.
- In the same skillet, add tomato paste and cook for 1 minute, stirring constantly, then whisk in beef broth until smooth.
- Pour the tomato mixture over the roast and add Italian seasoning, salt, pepper, and bay leaves.
- Cover and cook on low for 8 hours or high for 5 hours until meat is tender and easily pulls apart.
- Remove bay leaves, shred or slice the beef, and serve with the vegetables and sauce.
Cornstarch Gravy Roast
Let’s talk about gravy for a second—because that’s really what makes or breaks a pot roast, right? This recipe is for all my friends who love a thick, spoonable gravy that actually clings to the meat instead of running all over the plate. The cornstarch technique I use here creates the silkiest, lump-free gravy without any fuss. No roux, no whisking until your arm falls off, just foolproof deliciousness that comes together right in the slow cooker during the last few minutes of cooking.
I used to stress about making gravy until I perfected this method. The trick is mixing the cornstarch with cold water first to make a slurry—it dissolves completely and thickens the cooking liquid like magic. You get that classic Sunday dinner pot roast with gravy so good you’ll want to make extra mashed potatoes just to have something to pour it over. My kids literally lick their plates clean when I make this one!
Ingredients
Method
- Place potatoes, carrots, and onion wedges in the bottom of the slow cooker.
- Season the roast with salt, pepper, and garlic powder, then place on top of the vegetables.
- Sprinkle onion soup mix over the roast and pour beef broth around the sides.
- Cover and cook on low for 8 hours or high for 5 hours until beef is fork-tender.
- In a small bowl, whisk together cornstarch and cold water until smooth to create a slurry.
- Turn slow cooker to high, stir the cornstarch slurry into the cooking liquid, and cook uncovered for 10-15 minutes until gravy thickens, stirring occasionally.
- Slice or shred the roast and serve with vegetables and thick gravy.
Balsamic Vinegar Roast
This pot roast takes a sophisticated turn with the addition of rich balsamic vinegar, which creates the most incredible caramelized crust on the meat while it slowly braises. The acidity cuts through the richness of the beef beautifully, and you’ll love how the vinegar reduces down into an almost sweet, tangy glaze that coats every slice. I always make sure to use a good quality balsamic here—it really does make a difference in the final flavor.
The best part? Your kitchen will smell absolutely amazing all day long, and when dinner time rolls around, you’ll have fork-tender meat that practically falls apart on the plate. Don’t skip searing the roast before it goes into the slow cooker; those caramelized bits add so much depth to the sauce. Serve this over creamy mashed potatoes or buttered egg noodles to soak up every last drop of that gorgeous pan sauce.
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Ingredients
Method
- Season the chuck roast generously with salt and pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat and sear the roast for 3-4 minutes per side until deeply browned.
- Transfer the roast to the slow cooker and add sliced onions and minced garlic around it.
- In a bowl, whisk together balsamic vinegar, beef broth, brown sugar, and thyme, then pour over the roast.
- Cover and cook on low for 8 hours or high for 4-5 hours until the meat is fork-tender.
- Remove the roast and let rest for 10 minutes before slicing, then serve with the reduced cooking liquid spooned over the top.
Italian Seasoned Roast
If you’re looking for a pot roast with serious flavor personality, this Italian-inspired version is calling your name. Packed with aromatic herbs like oregano, basil, and rosemary, plus plenty of garlic, it transforms a simple Sunday roast into something that tastes like it came straight from a trattoria. The herb blend creates this wonderful crust on the outside while keeping the inside incredibly juicy and tender.
I love pairing this with roasted vegetables or serving it alongside some crusty Italian bread to mop up all those herb-infused juices. The beauty of this recipe is that it uses pantry staples you probably already have on hand, so it’s perfect for those weekends when you want something special but haven’t had time to grocery shop. Your family will think you spent hours on this, but we both know the slow cooker did all the heavy lifting!
Ingredients
Method
- Rub the chuck roast all over with Italian seasoning, salt, and red pepper flakes.
- Heat olive oil in a large skillet and sear the roast on all sides until golden brown, about 3-4 minutes per side.
- Place chopped onion and minced garlic in the bottom of the slow cooker, then place the seared roast on top.
- Mix together diced tomatoes, beef broth, and tomato paste, then pour over the roast.
- Cover and cook on low for 8 hours or high for 4-5 hours until the meat shreds easily with a fork.
- Shred or slice the roast, stir it into the cooking liquid, and garnish with fresh basil before serving.
Bay Leaf Pot Roast
Sometimes the most classic approach is the best approach, and this traditional bay leaf pot roast proves exactly that. Bay leaves add such a unique, earthy depth to the cooking liquid that you just can’t replicate with any other herb. This is the kind of comforting, no-frills pot roast that reminds me of Sunday dinners at my grandmother’s house—simple, hearty, and absolutely soul-satisfying.
The key to this recipe is patience and quality bay leaves (yes, they do lose potency over time, so check your spice cabinet!). As the roast slowly cooks with the vegetables and broth, the bay leaves infuse everything with their subtle, sophisticated flavor. Just remember to fish out those bay leaves before serving—they’ve done their job and aren’t meant to be eaten. This is comfort food at its finest, perfect for a lazy Sunday when you want minimal effort but maximum coziness.
Ingredients
Method
- Season the chuck roast with salt, pepper, and garlic powder on all sides.
- Heat vegetable oil in a large skillet over high heat and sear the roast until browned on all sides, about 4 minutes per side.
- Place carrots, potatoes, and onion in the bottom of the slow cooker, then place the seared roast on top of the vegetables.
- Tuck the bay leaves around the roast, then pour beef broth and Worcestershire sauce over everything.
- Cover and cook on low for 8 hours or high for 5 hours until the meat and vegetables are tender.
- Remove and discard the bay leaves, then slice the roast and serve with the vegetables and cooking liquid.
Baby Potato Roast
There’s something utterly charming about a pot roast surrounded by tender baby potatoes that have soaked up all those gorgeous meat juices. This version celebrates those little gems by using them as the star alongside your beef—they get incredibly creamy on the inside while developing the most delicious caramelized edges where they nestle against the slow cooker sides. I love using a mix of red and gold baby potatoes for visual appeal, and the best part is they don’t need any chopping or peeling!
The secret here is to tuck some of the potatoes underneath the roast so they basically braise in the cooking liquid, while others sit on top and around the sides to get a slightly different texture. By the time dinner rolls around, you’ll have potatoes that range from fall-apart tender to pleasantly firm, giving everyone at the table their preferred consistency. It’s a complete meal that requires just one dish to clean up—every busy mom’s dream come true.
Ingredients
Method
- Season the chuck roast generously on all sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat and brown the roast for 3-4 minutes per side, then transfer to slow cooker.
- Wash baby potatoes and place half of them in the bottom of the slow cooker, arranging the roast on top, then surround with remaining potatoes.
- Whisk together beef broth, tomato paste, garlic, and thyme, then pour over the roast and potatoes.
- Add bay leaves, cover, and cook on low for 8 hours or until roast is fork-tender.
- Remove bay leaves, shred or slice the roast, and serve with the potatoes and cooking liquid spooned over top.
Yellow Onion Roast
If you’ve never experienced the magic of slow-cooked yellow onions transforming into sweet, melt-in-your-mouth goodness, you’re in for such a treat. This recipe goes all-in on onions—we’re talking pounds of them—which might seem excessive until you realize they cook down into the most incredible savory-sweet base that makes the pot roast absolutely sensational. The onions basically disappear into a rich, jammy layer that’s somewhere between French onion soup and pure comfort in a bowl.
I like to slice the onions thick so they maintain some texture and body throughout the long cooking process. They’ll form this beautiful bed underneath and around the roast, caramelizing where they touch the sides of the slow cooker and creating layers of deep, complex flavor that you just can’t rush. Fair warning: your house is going to smell absolutely amazing, and your family will be hovering around the kitchen hours before dinner is ready!
Ingredients
Method
- Season the chuck roast with salt and pepper on all sides.
- Layer half of the sliced onions in the bottom of the slow cooker, creating a thick bed.
- Place the seasoned roast on top of the onions, then cover with remaining onion slices and scatter garlic slices throughout.
- Combine beef broth, red wine, and Worcestershire sauce, then pour over the roast and onions.
- Tuck thyme sprigs around the roast and dot the top with butter.
- Cover and cook on low for 8 hours until the roast is tender and onions are caramelized and jammy.
- Remove thyme sprigs, shred the roast if desired, and serve with the onions and sauce.
Seared Crust Roast
Let’s talk about that gorgeous, deeply browned crust that makes pot roast go from good to absolutely crave-worthy. Yes, searing the meat before it goes into the slow cooker adds an extra step, but I promise you it’s worth every minute. That caramelized exterior locks in so much flavor and creates a beautiful contrast with the tender, falling-apart interior. Plus, when you use the same pan to deglaze with a bit of wine or broth, you’re capturing all those incredible browned bits to pour right into your slow cooker.
The trick is getting your pan screaming hot and making sure the roast is completely dry before it hits the surface—this ensures you get that deep mahogany color rather than steaming the meat. Don’t rush it! Let each side develop that crust undisturbed for several minutes. Your patience will be rewarded with a pot roast that looks like it came from a fancy restaurant but required minimal actual effort from you.
Ingredients
Method
- Pat the roast completely dry with paper towels, then season all sides generously with salt, pepper, and smoked paprika.
- Heat vegetable oil in a large cast-iron skillet over high heat until shimmering and almost smoking.
- Sear the roast for 4-5 minutes per side without moving it, until a deep brown crust forms on all sides, then transfer to slow cooker.
- Reduce heat to medium, add wine to the hot skillet to deglaze, scraping up all browned bits with a wooden spoon.
- Whisk tomato paste and beef broth into the wine mixture, then pour over the roast in the slow cooker.
- Add carrots, onion, garlic, and bay leaves around the roast.
- Cover and cook on low for 8 hours until the meat is fork-tender and falling apart, then remove bay leaves before serving.
Broth Braised Roast
There’s something magical about a pot roast that’s been swimming in rich, savory broth all day long. This recipe is my go-to when I want maximum flavor with minimal fuss—the broth keeps everything incredibly moist while building layers of deep, beefy goodness that’ll have your family asking for seconds. I love that you can use the leftover cooking liquid as the base for the most amazing gravy you’ve ever tasted.
The secret here is using enough broth to come about halfway up the roast, not covering it completely. This gives you the best of both worlds: tender, fall-apart meat on the bottom that’s been braising away, and a beautifully caramelized top that develops as it slow cooks. Trust me, once you smell this filling your kitchen on a Sunday afternoon, you’ll understand why it’s become a weekly tradition in so many homes.
Ingredients
Method
- Season the chuck roast generously with salt and pepper on all sides.
- Place the quartered onion and minced garlic in the bottom of your slow cooker.
- Set the roast on top of the onions and spread tomato paste over the top of the meat.
- Pour beef broth around the roast until it comes halfway up the sides, then add thyme and bay leaves.
- Cover and cook on low for 8 hours or high for 5 hours until the meat is fork-tender.
- Remove bay leaves, then slice or shred the roast and serve with the cooking liquid as gravy.
Vegetable Medley Roast
If you’ve ever felt guilty about serving a meal that’s just meat and potatoes, this is your redemption recipe! I pack this slow cooker with every vegetable I can find—carrots, parsnips, celery, onions—and they all cook down into tender, flavorful bites that my kids actually get excited about. The vegetables soak up all those incredible meat juices while adding their own sweetness and earthiness to the mix.
What I really love about this version is that it’s a complete one-pot meal. No need to worry about side dishes when you’ve got a rainbow of veggies already nestled around that beautiful roast. Plus, it’s sneaky-healthy without tasting like diet food, which is exactly what busy moms need. The leftover vegetables make an amazing soup base the next day if you happen to have any—though in my house, that’s a pretty big “if”!
Ingredients
Method
- Layer the carrots, parsnips, potatoes, celery, and onion wedges in the bottom of your slow cooker.
- Season the roast with salt, pepper, garlic powder, and rosemary, then place it on top of the vegetables.
- Mix beef broth and Worcestershire sauce together and pour over the roast and vegetables.
- Cover and cook on low for 8-9 hours until the meat is tender and vegetables are soft.
- Remove the roast and let it rest for 10 minutes before slicing.
- Serve the sliced roast surrounded by the cooked vegetables with cooking liquid spooned over the top.
Fall Apart Tender Roast
This is the pot roast recipe I turn to when I want to absolutely guarantee success—the kind where the meat is so tender it literally falls apart when you look at it. The magic ingredient here is time and a little patience, letting that slow cooker work its magic for a full eight hours on low. I’ve served this to dinner guests who couldn’t believe it came from a slow cooker, and I’ve served it on crazy weeknights when I just needed something foolproof.
The technique that makes this one extra special is searing the roast first before it goes into the slow cooker. Yes, it’s an extra step, but those five minutes of browning create a depth of flavor that you just can’t get any other way. The result is meat so tender you can shred it with just a fork, perfect for piling onto rolls for sandwiches the next day or serving over creamy mashed potatoes for a classic Sunday supper.
Ingredients
Method
- Heat vegetable oil in a large skillet over medium-high heat and sear the roast on all sides until deeply browned, about 2-3 minutes per side.
- Transfer the seared roast to your slow cooker and sprinkle the onion soup mix over the top.
- In a bowl, whisk together beef broth, balsamic vinegar, brown sugar, Dijon mustard, and minced garlic.
- Pour the broth mixture over the roast in the slow cooker.
- Cover and cook on low for 8 hours until the meat is fall-apart tender.
- Remove the roast carefully as it will be very tender, shred with two forks, and serve with the cooking liquid.
Simple Cream Soup Roast
This is hands-down the easiest pot roast you’ll ever make, and honestly, it’s been saving Sunday dinners in my house for years. The secret is using cream of mushroom soup as both the braising liquid and the base for an incredibly rich gravy that forms while everything cooks. I love how the soup creates this velvety sauce that coats every slice of beef, and it’s so simple that you can literally throw it together before church and come home to the most amazing aroma filling your kitchen.
The beauty of this recipe is that it’s completely foolproof—even if you’ve never made a roast before, you’ll look like a seasoned pro when you serve this. I always make sure to sear the roast first if I have an extra ten minutes because it adds such depth to the final dish, but truthfully, I’ve skipped that step on rushed mornings and it still turns out wonderfully. Serve it with mashed potatoes to soak up all that gorgeous gravy, and you’ve got a complete meal that’ll have your family asking for seconds.
Ingredients
Method
- Heat vegetable oil in a large skillet over medium-high heat and sear the roast on all sides until browned, about 3-4 minutes per side.
- Place the seared roast in the slow cooker and arrange carrots and potatoes around it.
- In a bowl, whisk together cream of mushroom soup, onion soup mix, beef broth, black pepper, and garlic powder until well combined.
- Pour the soup mixture over the roast and vegetables, making sure everything is coated.
- Cover and cook on low for 8 hours or high for 4-5 hours until the beef is fork-tender.
- Remove roast and let rest for 10 minutes before slicing, then serve with vegetables and gravy from the slow cooker.
Mushroom Onion Roast
If your family loves mushrooms as much as mine does, this recipe is going to become your new Sunday staple. I pile on both fresh mushrooms and caramelized onions, which break down into the most incredible savory gravy you’ve ever tasted. The mushrooms add this earthy, umami-packed flavor that makes the whole roast taste like something you’d order at a fancy restaurant, but you’re making it in your trusty slow cooker while you’re folding laundry or watching the game.
The key here is not skimping on the onions—I use at least two large ones because they practically melt into the sauce and add so much sweetness that balances the savory beef perfectly. I also like to add a splash of Worcestershire sauce and some fresh thyme, which really elevates everything without requiring any fancy ingredients. This roast slices beautifully and the mushroom-onion gravy is so good that I’ve actually caught my husband sneaking spoonfuls straight from the slow cooker when he thinks I’m not looking.
Ingredients
Method
- Season the roast generously with salt and pepper, then heat olive oil in a large skillet and sear the roast on all sides until deeply browned.
- Place sliced onions and half of the mushrooms in the bottom of the slow cooker, then place the seared roast on top.
- Scatter remaining mushrooms and minced garlic over and around the roast.
- In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste, and thyme until smooth, then pour over the roast.
- Cover and cook on low for 8 hours or high for 4-5 hours until the beef shreds easily with a fork.
- Remove roast and tent with foil, then if desired, stir cornstarch mixture into the liquid and cook on high for 10 minutes to thicken the gravy before serving.
