This Crock Pot pot roast with cream of mushroom soup is as easy as it is flavorful, with only three main ingredients! Tender chuck roast, sweet onions, and creamy mushroom soup come together to create a rich, comforting meal that's perfect for any occasion. The slow cooker does most of the work, leaving you with fall-apart beef and plenty of savory gravy for mashed potatoes or crusty bread.
(Originally posted on August 28, 2020; Updated on October 23, 2024.)
For my family, this pot roast is more than just a recipe—it’s a staple. No matter how much I try to introduce new dishes, this is the one that always makes its way to the table at family gatherings. While it used to frustrate me that we kept eating the same dishes, I’ve come to embrace the joy of sharing something everyone loves. It's the one dish that brings smiles all around, and I’ve made peace with the fact that this pot roast reigns supreme over turkey, ham, or anything else we’ve tried.
Why This Recipe Works
- Few Ingredients, Maximum Flavor: With only three ingredients (plus salt and pepper), it’s simple, but the flavors meld together perfectly in the slow cooker.
- Hands-Off Cooking: Aside from one small step mid-cooking, the Crock Pot does most of the work, giving you a tender roast every time.
- Rich Gravy: The cream of mushroom soup, combined with the natural juices of the roast, creates a rich, savory gravy that’s perfect over potatoes.
- Family Favorite: This recipe has won over my extended family, making it a go-to for every gathering.
- Super Easy: Just a few steps, and you’ll have a hearty, comforting meal. It's as close to "set it and forget it" as you can get with a roast.
- Perfect for Leftovers: The roast stays juicy, and the gravy can be repurposed for sandwiches or served over rice the next day.
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Ingredients for Crock Pot Pot Roast with Cream of Mushroom Soup
- 5 lb chuck roast: The star of the dish—perfectly tender and full of flavor when slow-cooked.
- 2 teaspoons sea salt & 1 teaspoon ground black pepper: Simple seasonings that bring out the natural beefy flavor.
- 2 yellow onions, thick-sliced: These add sweetness and depth to the roast as they cook down.
- 21 oz cream of mushroom soup: The key to creating a creamy, rich gravy that coats the beef and onions.
How To Make Crock Pot Pot Roast with Cream of Mushroom Soup
And This Is The AMAZING Result
Expert Tips
- Wait to Add the Soup: Adding the cream of mushroom soup later in the cooking process ensures the roast develops color and doesn’t get boiled.
- Sear the Roast First: If you have time, sear the roast in a cast iron skillet to create a caramelized crust for extra flavor.
- Low and Slow is Best: If you have extra time, consider cooking the roast on low for 8 hours for even more tender results.
- Storing Leftovers: Store any leftover roast and gravy in an airtight container for up to 4 days in the fridge. The flavors intensify as it sits, making for even better leftovers!
- Freezing: This roast freezes beautifully. Just shred the meat, mix with the gravy, and freeze in individual portions for quick meals later on.
FAQs
Can I use a different size roast? Any size roast will work with this method. My general rule-of-thumb is this... One hour for each pound, plus one more hour.
Is there a way to make this gluten-free? Yes, any gluten-free cream of mushroom soup should work just fine.
Can I make this in an Instant Pot? I wouldn't recommend using this soup in a pressure cooker because creamy things have a tendency to separate when cooked under pressure. But here's a version written for Instant Pot that is tried and true.
★ Did you make this Crock Pot pot roast with cream of mushroom soup?
Please give it a star rating below! ★
Crock Pot Pot Roast with Cream of Mushroom Soup
Ingredients
- 5 lb chuck roast
- 2 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 yellow onions thick sliced
- 21 oz cream of mushroom soup
Instructions
- Generously season your chuck roast on all sides with sea salt and ground black pepper.
- Set the roast at the bottom of your slow cooker. Place thick-sliced yellow onions on top of the roast.
- Cook on high for 4 hours.
- After 4 hours, once the roast has released its juices, slide the onions into the liquid. Pour two cans (21 oz) of cream of mushroom soup over the roast and carefully mix with the juices without disturbing the roast.
- Cook for another 2 hours on high. Check the roast for tenderness; it should fall apart easily with a fork.
- If needed, cook for an additional hour. Once done, switch the slow cooker to warm to hold the roast until ready to serve.
Video
Notes
Expert Tips
- Wait to Add the Soup: Adding the cream of mushroom soup later in the cooking process ensures the roast develops color and doesn’t get boiled.
- Sear the Roast First: If you have time, sear the roast in a cast iron skillet to create a caramelized crust for extra flavor.
- Low and Slow is Best: If you have extra time, consider cooking the roast on low for 8 hours for even more tender results.
- Storing Leftovers: Store any leftover roast and gravy in an airtight container for up to 4 days in the fridge. The flavors intensify as it sits, making for even better leftovers!
- Freezing: This roast freezes beautifully. Just shred the meat, mix with the gravy, and freeze in individual portions for quick meals later on.
FAQs
Can I use a different size roast? Any size roast will work with this method. Is there a way to make this gluten-free? Yes, any gluten-free cream of mushroom soup should work just fine. Can I make this in an Instant Pot? I wouldn't recommend using this soup in a pressure cooker, but here's a version written for Instant Pot that is tried and true. Can I cook this on low? Yes. You can cook on low for 8 hoursNutrition
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Lora Martin
Oh, my gosh, that pot roast looks great! Any tips for doing it stove top?
Gary White
I've never cooked a roast on the stovetop, so I cannot advise on that method.
Becky
Amazing how tender the roast is! I think we all agreed we could eat the gravy with a spoon. We had it with mashed potatoes but I think next time we'll have it with white rice. So good!
Sally
Excellent on a snowy day in Minnesota! Thank you
Lindsay Megnauth
I was very impressed such a simple recipe could be so flavorful! As a busy Mama of 3 (almost 4) I’m always looking for good recipes that don’t take forever to make. This is going to be one of my new staples! Love it!
Gina
I just found out I’ve been making this wrong for 30 years. BEST crock pot roast in cream of mushroom soup I’ve ever made. I did sear the roast in a cast iron skillet before putting in the crock pot. Thank you for your wisdom.
judy
A great recipe for chuck!
Mark Switzer
Would it be ok to add potatoes and carrots to this recipe? If so, when would you suggest. Thanks!
Gary White
Sure. Add the carrots and potatoes during the last two hours of cook time, as the carrots will take about two hours to cook. Make sure they are room temperature before adding because adding cold vegetables would lower the temperature of the whole roast. I personally prefer to cook the carrots and potatoes separately, roasting them in the oven, because I find that the roast takes on the taste of carrots when cooked together.
Carrie Rodriguez
Can you cook it on low?
Gary White
You can cook on low for 8 hours
Carl E.
This is “My Mother’s” pot roast that I’ve been doing forever!!! Her trick was to mix in a few tablespoons of either A-1/HP sauce or Heinz 57 sauce into the mushroom soup before adding to roast!!
I’m making it today with 4# crosscut rib roast- I used a bag of Pearl onions (browned in skillet after searing off roast) and a pound of sautéed quartered mushrooms. I’m using Heinz 57 today, I will roast carrots in oven- we usually serve with wide egg noodles! YUM!!! Beat pot roast EVER!!!
Bonnie Phillips
Hi. Thanks so much. Making it now for the first time.
When would you add celery and frozen peas?
Bonnie Phillips
Do you add water to the cream of mushroom soup? Sorry if it is a stupid question. I do not have a knack for cooking. The picture of your roast looked great, I love a lot of juice with my meat. So I really am looking forward to making it.
Gary White
No water. The roast will release liquid naturally as it cooks. 🙂
Priscilla
I made this today and it was fantastic. So much flavor . I seared the beef before putting it in the crockpot. I also added a bunch of Baby Bella mushrooms cut in half when I added the soup. Came out perfect. Will be putting this recipe in my rotation. So good !
Jennifer Louise Winchel
I want to sear the roast before I put it in the crock pot but I don't have a cast iron skillet. Would it be ok to sear it in a regular pan?
Gary White
Sure!
Sarah
This was the first roast I've ever made and I could not have picked a better recipe! I minced my onions but kept them on top as the directions said so I got the flavor without the chunks of onion, and I used way more mushroom soup (6 cans) to make sure I had lots of gravy for leftovers. SO GOOD! 5 stars!
Breezy
How long would you cook this if you are using a frozen roast? Also, can you sear it frozen?
Gary White
I would recommend thawing the roast before cooking it.
Ashley
I always cook my meat in cock pot recipes from frozen. I absolutely despise over cooked meat so this is the remedy I have found it still gets fully cooked and is super tender. Most of my recipes require so much prep and this one just made my day! Thanks!
Lisa Lowry Taylor
My first pot roast….woo-hoo! I prefer to cook everything slow and on low in my crock pot due to a
very unfortunate chicken divan incident.
I’m thinking about cooking it on low for 6+3 hrs instead of on high for 4+2 hrs. Your thoughts?
Gary White
I apologize for the very delayed response. You can cook on low for 8 hours.
Ellen Herrmann
Okay, this is a keeper. I was looking for a crock pot recipe to use with cream of mushroom soup. The roast came out nice and tender, easy to slice. The gravy was excellent. Thanks for posting this.
Pamham
This was the best roast ever!!!! I have been doing it wrong as well. Didn't know that it didn't need water or broth to cook. I was skeptical about not adding any water when I put it on with the onions. After about 30 minutes, I peeked and noticed that it had juices already being released. Go figure!! Thank you for such an easy and flavorful roast!!
bettylouhuttinger
One word, delishious! Made just the way it said. Will make it again and again
Rick Gunsorek
Very good! Recipe easy to follow and came out just as the video displayed. Will try the recipe again.
Gary White
Glad you enjoyed it!
Carol A Best
My new go to recipe for crock pot pot roast! Delicious! Not all crock pots are alike so take the experts advise. Make sure the roast is fork tender otherwise your roast will be tough! Thanks for the recipe!
Gary White
Glad you enjoyed it!
Lulu’s Momma
This was the best pot roast I’ve ever made! Easy and super delicious. The only thing I changed was to add some extra mushrooms I had. Absolutely fantastic recipe. Thanks!!
Jennie
Three pounds roast is not getting tender at all after four hours. Added the pinion to the juice and soup.
Angel G
My roast was dry as a bone and tough as shoe leather. I've always made roast with the liquid added at the beginning. The 4 hour "dry cook" totally ruined the meat. Never again.
Aaron Hancock
Did you cook it with the lid on? I did. Did you cut the fat off of your roast? I did not. Mine came out absolutely perfect!
Dee R
So simple I took the extra step and browned the Chuck roast the only thing I would change I will slice the onion then quarter them other then that a whole small package of mushrooms the meat was tender and juicy thank you for the recipe
CHARLEY
If cooked on low for 8 hours, when should the soup and other ingredients (ex. mushrooms/celery) be added?
Gary White
Between the 5-6 hour time.
Jacquelyn
I'm very impressed with the ease and yet 5 star flavor. It's a variation from the same old boring pot roast! Thanks so much for sharing.
Misti
Amazing 🤩
Katherine Kay Weitzel
I had 2 3 pound shoulder roast put in crock pot on high cooked for 5 hours delicious
Tierra Cole
Great, great , great. I cook my roast all the time this way now!!!
Ngan
I easily modified the cooking time for a 2 1/2 pound roast and it came out great. So good to have with French bread for dipping the juices or with jasmine rice. Thanks for the pictures in the recipe, it helped to see what the steps look like.
Viola F
Fall-off-the-bone tender! Using convection oven, I cut cook times by about 1/2. And I did brown all sides of the roast. Soooo good!!
Melissa Mcatee
It was absolutely delicious and so perfect. I will be making this again
Dana
My husband and I have very different ideas of how pot roast should taste. We finally have a recipe we both love! I browned both sides of the roast on the stove first. My husband bought a 2.5 lb. roast, and I only knocked off a half hour of the first 4 hours. I also switched to low during the last hour after the soup was added. He is right about not really being able to overcook it. It was unbelievably tender with a wonderful flavor.
I had loved a recipe like this when my grandma and then my mom made it. It was so easy that they never wrote it down. This is exactly what I came looking for. Some differences, I think, but it just makes it easier and better.
April
My family doesn’t like mushrooms and it’s hard to pick them out of the cream of mushroom soup. Any suggestions for substitutes?
Space Coast Pam
I think you could use any cream soups. They even have cream of onion. Cream of celery might also be good.
Chrissy
If I cook on low for 8 hours. How long before I throw the soup in?
Gary White
After 4 hours.
Laura
I just cooked it on low for 8 hours a few days ago, and I added the cream of mushroom soup after about 5.5 hours, and it turned out fantastic!
Anna Walks
Got a new crockpot last Christmas and thought it was broken because it was cooking things too quickly. Crockpot replaced it for me, but the new one does the same thing. Turns out the new Crockpots just do that. So...does anyone who has one of these new Crockpots have successful temperatures/times for this recipe? I've tried a couple of times and it just cooks too fast, high or low.
E
Great
Kristi LaPierre
This is delicious and so easy and cost effective. I usually serve with noodles or rice. You can’t beat this recipe. There are endless possibilities for additions too.
Al
Really good and simple recipe. Thank you for sharing. I made it on stove top. Seared the roast and added some beef stock. Followed everything else as written. My only addition was adding sautéed sliced mushrooms in the last hour of cooking time. Turned out absolutely delicious. I saw some reviews concerning dry meat. Your meat could be too lean (especially if you trimmed all the fat). My suggestion is to add some beef stock, but not too much or else you'll end up with boiled meat. If you have too much liquid at the end, simply strain the juices and add back in what you need, then add your cream of mushroom. Hope this review helps someone.
MS K
Been using this for years! Always tender and full of flavor. Even the non mushroom people love it and don't even realize its mushroom soup and say it's their favorite potroast meal. I cook it over low heat for the full 8 hours. Sometimes I leave out the potatoes and make egg noodles then serve the meat and gravy over the noodles. The next day leftovers, if any, is even better as the gravy gets a little thicker and soaks in the meat the extra day.
Cathleen
I tried making this recipe searing the roast first and on the second try did not sear. Huge difference - you must sear the roast first! Way more flavor!
Joanne
I added a pound of mushrooms, prefried, with the soup. It is absolutely delicious.
Tina chipman
Was looking for a roast dinner I could cook in my slow cooker. This one caught my eye, Thanks
Steve DeLawder
Made this a couple weeks ago, it was easy and it was
Awesome and making again today!!!
Laura
Thank you for this terrific and so easy recipe for a scrumptious meal (actually we had 5 meals from this pot roast for just my husband and me). I didn't have 2 Cream of Mushroom cans of soup, so I used what i had which was 1 Cream of Mushroom and 1 Cream of Chicken, and it was so very good. I'm not an experienced cook, and I love it when I read people talking about how they substituted something they had on hand for something called for in the recipe. This was one of those cases that worked beautifully. I will be making this many times in the future based on how much we enjoyed it. Thanks again!
Laura
I made this a few weeks ago, and it was absolutely delicious! We had so much leftover that we had 5 meals out of it since it's just my husband and myself. Thank you very much!
Laura
The first time I made this I used a 5 lb chuck roast, and we had 5 or 6 meals from this amazing pot roast. This second time I made this, I used a 2 lb chuck roast, and we invited some neighbors over to share it with us. We all had 2 servings, and there was even a little bit left over. Scrumptious!!!
Vickie Simmons
Great recipe