Crockpot Pot Roast with Cream of Mushroom Soup

Comfort food doesn’t get easier than this.

Hey there!

Let me tell you—this crockpot pot roast is a lifesaver. Toss it all in, go about your day, and come back to a cozy, hearty dinner that tastes like you’ve been cooking all day (because technically, you have… but the crockpot did the work!).

This one’s made extra creamy and comforting with cream of mushroom soup, tender beef, and simple veggies. It’s the kind of meal that makes your whole house smell amazing and brings everyone to the table.

Why I Love This Recipe

This one takes me back to Sunday dinners at my grandma’s house—where the smell of roast filled the whole place and you just knew dinner was going to be good.

• You barely have to do anything—dump, set, and forget.
• The beef comes out fall-apart tender.
• Cream of mushroom adds the creamiest, coziest flavor.
• Leftovers taste even better the next day.
• It’s a one-pot meal, so cleanup is a breeze.

Makes: 6 servings

Total Time: 8 hours (on low) or 5 hours (on high)

Why This Recipe Works (Quick Science)

• Slow cooking breaks down the collagen in the roast, turning it into tender, juicy meat.
• Cream of mushroom soup adds richness and depth, helping everything stay moist and flavorful.
• Layering the ingredients keeps the veggies from turning mushy—roast on the bottom, veggies on top.

What You’ll Need

• 1 (3–4 lb) chuck roast
• 1 (10.5 oz) can cream of mushroom soup
• 1 packet dry onion soup mix
• 1 cup beef broth
• 3 garlic cloves, minced
• 1 tsp black pepper
• 1 tbsp Worcestershire sauce
• 4 large carrots, peeled and cut into chunks
• 4–5 baby potatoes, halved
• 1 yellow onion, sliced
• 1 tbsp olive oil (for searing, optional)

Pro Tips

1. Sear your roast first for extra flavor—it’s optional, but worth it!
2. Cut carrots thick so they don’t turn mushy.
3. Don’t add salt—onion soup mix and broth have plenty.
4. Want thicker gravy? Mix in a cornstarch slurry at the end.
5. Leftovers are amazing in sandwiches or over mashed potatoes.

Tools You’ll Need

• Large crockpot (6 qt)
• Cutting board + knife
• Measuring cups/spoons
• Optional: skillet for searing
• Tongs or a fork

Substitutions & Variations

• No cream of mushroom? Use cream of celery or golden mushroom soup.
• Add mushrooms for even more earthy flavor.
• Swap potatoes with sweet potatoes for a twist.
• Gluten-free? Use gluten-free soup mix and condensed soup.

Make-Ahead Tips

• Chop all veggies the night before.
• Mix the soup, broth, and seasonings in a jar ahead of time and keep in the fridge.

Instructions

Step 1: (Optional) Sear the Roast

Heat 1 tbsp olive oil in a skillet. Sear chuck roast on all sides until browned.

Step 2: Build the Pot Roast in the Crockpot

Place the seared (or raw) chuck roast into the bottom of the crockpot. In a separate bowl, mix together cream of mushroom soup, dry onion soup mix, beef broth, Worcestershire sauce, minced garlic, and black pepper. Pour the mixture over the roast. Then, add the carrots, potatoes, and sliced onions on top and around the meat.

Step 3: Cook

Cover and cook on LOW for 8 hours or HIGH for 5 hours, until beef shreds easily with a fork.

Step 4: Shred the Beef

Once done, remove the roast and shred it with two forks on a cutting board or plate.

Step 5: Finish and Serve

Return the shredded beef to the crockpot and stir gently to coat with the sauce. Spoon into a serving dish and enjoy.

Leftovers & Storage

• Fridge: Store in airtight container up to 4 days.
• Freezer: Freeze in portions for up to 3 months.
• Reheat: Warm gently in microwave or stovetop with a splash of broth.

What to Serve With

• Mashed potatoes (if you skipped them in the crockpot)
• Crusty bread or dinner rolls
• Green beans or roasted broccoli
• A fresh salad with vinaigrette

Meal Plan Ideas

• Monday: Pot roast sandwiches with provolone
• Tuesday: Serve leftovers over egg noodles
• Wednesday: Add to a veggie soup
• Thursday: Stuff in a baked potato
• Friday: Shred and toss into quesadillas

Common Mistakes

• Cooking too short: Pot roast needs time to get tender—don’t rush it!
• Veggies too small: They’ll turn to mush if cut too thin.
• Too much liquid: Stick to recipe or it’ll be soupy, not saucy.
• Using lean meat: Chuck roast works best—don’t go lean here.

FAQ

Can I use a different cut of beef?
Yes—brisket or bottom round works, but chuck is best for flavor and tenderness.

Can I skip the sear?
Yep! It adds flavor but isn’t required.

Can I cook this overnight?
Absolutely! Just set it to LOW before bed and wake up to a ready meal.

Wrap Up

There you go—your new favorite way to do pot roast. Simple, satisfying, and slow-cooked with love (and mushroom soup). Try it this week, and let me know how it turned out in the comments. I’d love to hear how you served yours or answer any questions you’ve got!