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Slow Cooker Pot Roast is is a tender comfort food meal made even easier using onion soup mix! Carrots, potatoes, celery, broth, and beer round out this easy crock pot roast recipe packed with flavor.
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There’s not many meals as comforting as a hearty pot roast, don’t you think? While I am partial to making stovetop pot roast, when things get a little hectic during the school year I like to make it my slow cooker to simplify dinner prep.
The long, slow cooking time of this easy recipe turns the beef chuck roast into fork-tender and flavorful shredded meat with sweet carrots and savory potatoes all drowning in a mouth watering onion gravy.
Why I love this recipe
- literally only 5 minutes to prep
- prep in the morning and dinner is waiting for you in the evening
- leftovers reheat well
- onion soup mix
- beef broth
- beer (optional-see note below)
- boneless beef chuck roast
The beer is a tenderizing agent and cooks off during cooking but if you don’t want to use it you can simply use more beef broth instead.
Step by step
This is a fail-proof dump it and forget it slow cooker recipe.
- Chop veggies and lay in the bottom of the slow cooker.
- Sprinkle onion soup mix over the vegetables, then add the roast on top.
- Pour beer, then beef broth over the meat and vegetables.
- Cook for 8 hours on low or 5 hours on high.
- If desired, shred the meat with two forks before serving.
This easy roast with its savory gravy is perfect for serving over mashed potatoes, egg noodles, rice, or simply on its own. Pair with homemade drop biscuits, garlic cheddar biscuits, garlic bread, or Texas toast for dipping if desired. Want more ideas? Learn all the best options of what to serve with pot roast.
As the vegetables cook, they will release liquid that will partially envelop the roast as it cooks. However, it’s important that the liquid doesn’t completely submerge the pot roast, as our aim is to avoid boiling it.
It is not necessary to brown the meat before adding it to the crock pot, this recipe has plenty of flavor without the additional step.
It is possible to overcook pot roast in the slow cooker, resulting in chewy meat, but overall this is very forgiving recipe. I usually prefer to cook this on low for 8 hours instead of on high so there is no chance I will leave it cooking too long.
The USDA does NOT recommend cooking frozen meat in a slow cooker as it could cause the meat to spend time in the “danger zone” for bacterial growth as it warms. If your meat is frozen and you have an Instant Pot I recommend using that instead with a manual high pressure cook time of 90 minutes and a natural release.
Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat in the microwave.
If you try this recipe please comment and rate it below, I love hearing from you!Print