Creamy Slow Cooker Pot Roast – A Hearty Meal For Busy Days

There’s nothing like coming home to a warm, home-cooked meal, and this creamy slow cooker pot roast is one of our favorites! With just a few minutes of prep work in the morning, the crock pot does the hard work for you to produce a fork-tender pot roast that’s been slow-cooked alongside potatoes, carrots, and onions in a creamy, flavorful gravy.

When it comes to easy weeknight dinners, it doesn’t get a whole lot easier than a “dump and go” meal. This slow cooker pot roast can be prepped quickly in the morning and then allowed to cook all day while you are out and about. By the time you get home, the only thing you have to do is shred, serve, and eat!

Pot roast is a perfect choice for those chilly days when all you want to do is come home to a warm home-cooked meal. It takes only a few quick minutes to prepare in the morning with seven simple ingredients and then you are good to go about your day. With hearty vegetables cooked at the same time, it’s a whole meal all in one that’s perfect for the entire family.

Feel free to use this recipe as a simple starting off point. Adjust the quantities and the ingredients to really make this dish your own!

How To Make Creamy Slow Cooker Pot Roast

*Scroll down to the bottom of this post to see the full recipe, including exact measurements and amounts. You can also print out the instructions. I go into a bit more detail about the recipe here first, just in case you need it.

Ingredients

The Beef Protein

There are a few different options you can use for the protein source in this recipe. Most often, I grab a chuck roast. It might also be labeled as shoulder steak or chuck shoulder. This is meat that comes from the shoulder of a cow. It is a flavorful and somewhat fatty piece of meat that benefits from cooking low and slow.

Another option is bottom round or rump roast. These cuts of meat are from the rear end of the cow, making them leaner than a chuck roast. It is an excellent cut for slicing but it doesn’t have quite the flavor punch that you’d get from a fattier chuck roast.

Lastly, you can also use a brisket. (We don’t normally use brisket for pot roast.) This cut of meat comes from the lower chest or breast of the cow. It holds together well during long durations of cooking and is best when sliced against the grain when serving.

Other Ingredients

• Potatoes – This is another ingredient where you can use pretty much whatever type of spuds you have on hand. I normally use red potatoes but you can also use yellow potatoes or even russets. The choice is completely yours.
• Carrots – You can use either baby carrots or whole ones cut up into chunks. I like to use baby carrots for the simple convenience of them but either option is fine.
• Onion – We normally use half a white onion for this recipe. You can also use yellow onion if that is what you have on hand.
• Cream Of Mushroom Soup – This is part of what makes the delicious gravy in the recipe. You can swap it with a different flavor or use homemade.
• Onion Soup Mix – I’ve used both the Lipton brand onion soup mix as well as homemade and both are excellent. The pre-bought one is just a bit of a shortcut.
• Water – To finish off the gravy, you will add one can of water to help thin out the condensed soups a bit.

Instructions For Creamy Slow Cooker Pot Roast

Start off by preparing your vegetables. The amount of vegetables you can add to the pot roast will vary based on the size of your slow cooker as well as the size of meat you are adding. The bigger the cut of meat, the fewer veggies you can squeeze in beside it.

I have a 7-quart slow cooker, so I can hold quite a bit of vegetables along with a 3-pound roast. A smaller slow cooker will not be able to fit the same amount as mine. Adjust your ingredient amounts as needed. (Product Link: Crock-Pot 7 Quart Oval Manual Slow Cooker)

Prepare The Veggies

Anyway, the first step is to wash off all of your potatoes and scrub them to get rid of any dirt. There is no need to peel them but you definitely can if you prefer.

If you are using russet potatoes, cut them up into about 6 to 8 chunks. You want the pieces to be about 2 inches in size and somewhat uniform.

If you are using red or yellow potatoes, either cut them in half or fourths depending on their size. For baby potatoes, you can leave them whole. Aim for around 2 to 3 cups of chopped potatoes. (Again, amounts will vary some.)

Next, wash off your carrots. We never peel carrots, but peel them if that is what your family prefers. Or, just go the shortcut route like we typically do and use baby carrots that are already peeled and cut to the perfect size.

Finally, cut up your half onion. You just want it cut into thick chunks. No need for dicing here!

Pack The Slow Cooker & Make The Gravy

Add about half of your potatoes, carrots, and onions to the bottom of your slow cooker. Place your cut of meat on top. (If you want to go a step further, you can sear your beef in a cast iron skillet prior to adding it to the slow cooker. However, this is a step we usually don’t take for pot roast.)

Next add the rest of the potatoes, carrots, and onions to the top, making sure that the lid still fits nice and tight. You don’t want any gaps or the ingredients won’t be able to cook properly.

Finally, add the two cans of soup, the onion soup mix, and one can of water and whisk them together in a medium-sized bowl until it is nice and creamy. Pour the gravy mixture on top of the roast and vegetables.

Time To Cook!

Cover and cook the pot roast on low for 8 to 10 hours or on high for 4 to 6. I don’t really recommend cooking pot roast on high if you can avoid it just because it can end up with dry, overcooked meat. Low and slow is the name of the game for this meal!

When the pot roast is done, the meat should be fork-tender and able to cut apart easily. To serve, we typically remove the meat and place it into a large serving platter or bowl to make slicing or shredding easier. Then we separate out the carrots and potatoes in another bowl or dish. Whisk the gravy that is left behind and pour over all the cooked ingredients.

Serve the shredded or cut beef alongside the veggies, pouring additional gravy on top if desired. Add a slice of homemade bread and you have the perfect meal to warm you up and fill you up! Enjoy!

Until next time, thanks for stopping by!
– Chelsea

*This post may contain affiliate links. These are products I have used personally and highly recommend. As an Amazon Associate, I may earn a small commission from qualifying purchases if you purchase items through my links. These links and the ads on this page help to support my family and our semi homestead, so Thank You!