With just 3 ingredients, this Crock Pot pot roast with cream of mushroom soup may be the easiest recipe on the internet. But don't let that fool you... It is second to none in flavor!
No matter how many times I try to get my extended family onboard with new ideas, it seems as though we're going to eat the same few foods at get-togethers for the rest of our lives. It used to drive me crazy. But, at this point, it really is a losing battle. And at least we eat REALLY delicious food! More than turkey, ham, or anything else, this roast is everybody's favorite. And it's not even close!
Why This Recipe Works
- Even though this is not a set-it-and-forget-it recipe, it still only has TWO STEPS! And the end result is perfect every time.
- Not including salt and pepper, this roast recipe only has 3 ingredients!
- Along with getting a perfectly cooked roast, you will have plenty of gravy for your potatoes. BONUS!
How To Make Crock Pot Pot Roast with Cream of Mushroom Soup
Season chuck roast generously on all sides with salt and pepper.
Place roast in slow cooker and cover with sliced onions. Cook on high for 4 hours.
After 4 hours (and once the roast has released its juices)...
...slide the onions into the juices.
Then add two cans of cream of mushroom soup...
...and mix with the juices. Do your best not to disturb the roast. Cook for another two hours on high. Check for fall-apart fork tenderness. If necessary, cook for another hour or so. Then switch to warm setting. It's pretty difficult (within reason) to overcook it.
And This Is The AMAZING Result...
Expert Tips
- Avoid the urge to add the soup at the beginning. I know that makes it easier, but a few things will happen if you do that. First, the roast won't develop any color - and with food, color equals flavor. Second, adding the soup first will literally just boil the roast - which is not what you want to do.
- If you want to take it to a whole new level, sear the roast in a cast iron skillet until caramelized on both sides before placing in the slow cooker.
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.
More Sunday Dinner Recipes
- Bundt Pan Chicken
- Mint-Crusted Rack of Lamb
- Lemon Dill Salmon
- Cast Iron Cornbread
- Cornbread Dressing
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Crock Pot Pot Roast with Cream of Mushroom Soup
Ingredients
- 5 lb chuck roast
- 2 tsp sea salt
- 1 tsp ground black pepper
- 2 yellow onions thick sliced
- 21 oz cream of mushroom soup
Instructions
- Season chuck roast generously on all sides with salt and pepper.
- Place roast in slow cooker and cover with sliced onions. Cook on high for 4 hours.
- After 4 hours (and once the roast has released its juices), slide the onions into the juices. Then add two cans of cream of mushroom soup and mix with the juices. Do your best not to disturb the roast. Cook for another two hours on high.
- Check for fall-apart fork tenderness. If necessary, cook for another hour or so. Then switch to warm setting. It's pretty difficult (within reason) to overcook it.
Video
Notes
Expert Tips
- Avoid the urge to add the soup at the beginning. I know that makes it easier, but a few things will happen if you do that. First, the roast won't develop any color - and with food, color equals flavor. Second, adding the soup first will literally just boil the roast - which is not what you want to do.
- If you want to take it to a whole new level, sear the roast in a cast iron skillet until caramelized on both sides before placing in the slow cooker.
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, but here's a version written for Instant Pot that is tried and true.Nutrition
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Oh, my gosh, that pot roast looks great! Any tips for doing it stove top?
I've never cooked a roast on the stovetop, so I cannot advise on that method.
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!
Excellent on a snowy day in Minnesota! Thank you
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!
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.
A great recipe for chuck!
Would it be ok to add potatoes and carrots to this recipe? If so, when would you suggest. Thanks!
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.
Can you cook it on low?
You can cook on low for 8 hours
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!!!
Hi. Thanks so much. Making it now for the first time.
When would you add celery and frozen peas?
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.
No water. The roast will release liquid naturally as it cooks. 🙂