This easy Crockpot pot roast is the perfect comfort food. It’s so simple to make, and the beef comes out perfectly tender. Chuck roast and vegetables are slow-cooked with a packet of onion soup mix to make a satisfying, hearty meal.
Jump to:
Serve this slow cooker pot roast over mashed potatoes or rice and a green vegetable for a complete meal. It’s also great for leftovers; the beef will be even more tender the next day. Simply reheat and serve!
This recipe is an updated version of a classic pot roast. The secret to the success of this dish is a packet (or two!) of onion soup mix. It adds incredible flavor to the beef and vegetables and really makes this dish special.
Let’s take a look at how to make this Crockpot roast.
📝 Ingredients
First, you’ll need to gather your ingredients. You’ll need:
- 3-5 pound chuck roast
- 1 yellow onion
- 4 – 6 medium carrots
- 4 celery stalks
- 2 packets of onion soup mix
- 16-ounce bottle of beer
- beef broth or water
👩🏻🍳 How To Cook a Roast in a Slow Cooker
Start by preparing your vegetables. Dice the onion into small pieces. Peel the carrots and cut them into ½-inch thick “coins.” Slice or dice the celery.
Place the prepared vegetables into the Crockpot. Top the vegetables with both packets of soup mix. Pour the beer over the soup mix and top with the roast.
Cover the Crockpot/slow cooker and cook on LOW for 6-8 hours or until the roast is cooked through and tender.
Shred the roast using two forks.
Serve alongside or over mashed potatoes (or rice).
✏️ Recipe Notes
If you don’t like eating celery, consider leaving it whole and cooking as directed. This will still help to enhance the flavor of the dish. Once the roast has cooked, you can remove the stalks.
If you like to enhance your dishes with a garnish, top it with sprigs of fresh parsley.
If you like gravy, you can make some homemade gravy with the cooking liquid from the pot roast.
- Heat 2 cups of the juices in a small pot over medium-high.
- Whisk together 2 tablespoons of cornstarch with 3 tablespoons cold water to make a slurry.
- Once the juices have started to boil, whisk in the slurry mixture until it starts to thicken.
- Remove the gravy from the heat.
🧂Seasoning
There’s no need to season the beef with salt. The onion soup mix packets take care of all of the seasoning needs.
Store leftover meat and vegetables in an airtight container in the refrigerator.
🤷🏻♀️ Frequently Asked Questions
No. Browning the roast before placing it in a slow cooker will help add depth and flavor, but it’s not a necessary step.
Low and slow is usually the best way to cook large cuts of beef in a Crockpot/slow cooker. However, if you are running short on time and have 5 hours of time before dinner, you can cook this on HIGH for 4-5 hours.
Know what would be great with this delicious pot roast? Some homemade bread like my Lambert’s Throwed Rolls Clone or Mini Whole Wheat Loaves. To keep it Southern, you can always bake a batch of Buttermilk Biscuits to serve with it.
📖 Recipe
Easy Crockpot Pot Roast
Ingredients
- 3-5 pound chuck roast
- 1 yellow onion
- 4 – 6 medium carrots
- 4 celery stalks
- 2 packets of onion soup mix
- 16 ounces beer
- 1 cup beef broth or water
Instructions
- Dice the onion into small pieces. Peel the carrots and cut into ½-inch thick "coins." Slice or dice the celery.
- Place the prepared vegetables into the Crockpot. Top the vegetables with both packets of soup mix. Pour the beer over the soup mix and top with the roast.
- Cover the Crockpot/slow cooker and cook on LOW for 6-8 hours or until the roast is cooked through and tender.
- Shred the roast using two forks.
- Serve alongside or over mashed potatoes (or rice).
Video
Notes
- Heat 2 cups of the juices in a small pot over medium-high.
- Whisk together 2 tablespoons of cornstarch with 3 tablespoons cold water to make a slurry.
- Once the juices have started to boil, whisk in the slurry mixture until it starts to thicken.
- Remove the gravy from the heat.
Nutrition
Be sure to come back and tell us how your pot roast turned out!
Talk To Us