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.

Bowl of pot roast with carrots, celery, and onions.

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:

Chuck roast, celery, onion, carrots, and bottle of beer.

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 1/2-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.

Vegetables, beer, and onion soup mix in a CrockPot.

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.

Beef pot roast with carrots, onions, and celery over mashed potatoes.

FrDo you have to brown a roast before putting it in the Crockpot?

No. Browning the roast before placing it in a slow cooker will help add depth and flavor, but it’s not a necessary step.

Is it better to cook a roast on HIGH or LOW in the Crockpot?

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.

Easy Crockpot Pot Roast

This Crockpot roast is the perfect comfort food. It's easy to make and the beef comes out perfectly tender every time.

5 from 1 vote

Print Pin Rate

Course: Main Dishes

Cuisine: American

Prep Time: 5

Cook Time: 8

Total Time: 8 5

Servings:

Calories: 472kcal

Author: Lynda – Southern Kissed

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 1/2-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).

Notes

Nutrition information is an estimate and does not include values for mashed potatoes or rice.

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.

You can make a flavoful gravy with the juices 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.