Three ingredients. No searing. No stress.
Just chuck roast, cream of mushroom soup, and sliced onions. That is the whole list.
The slow cooker does the work while you do everything else, and what comes out is fall-apart beef in a gravy thick enough for mashed potatoes, rice, or anything else that knows what to do with gravy.
This is the pot roast my family asks for more than any other. Every time I try to switch it up, I get the same answer: just make the pot roast.
So here it is.
Want to compare all the methods? Start with my full guide to pot roast recipes.
Real Talk
For my family, this pot roast is the staple.
No matter how many other things I try to put on the table, this is the one that keeps winning.
At some point I stopped fighting that and just made peace with it. When a recipe gets requested like this, you keep it close.
Why This Recipe Works
- Three ingredients are enough. Chuck roast, onions, and cream of mushroom soup. That is all this version needs.
- No searing required. This is the easiest roast in the cluster and still delivers.
- Add the soup later. Let the roast release its juices first, then stir in the soup for a smoother, richer gravy.
- The leftovers are excellent. The flavor deepens overnight, and the gravy gets even better.
Ingredients for Crock Pot Pot Roast with Cream of Mushroom Soup
- 5 lb chuck roast (2.3 kg), tied if needed
- 2 teaspoon kosher salt + 1 teaspoon black pepper
- 2 yellow onions, thick-sliced (about 1 lb / 450 g)
- 21 oz cream of mushroom soup (two 10.5-oz cans)
How To Make Crock Pot Pot Roast with Cream of Mushroom Soup
Step 1: Season the roast
Pat the roast dry. Season all over with salt and pepper.
Step 2: Layer the ingredients
Place the seasoned chuck roast in the slow cooker. Top it with the thick-sliced yellow onions. Cook on HIGH for 4 hours.
Step 3: Check the roast
After the first 4 hours, the roast will have released its natural juices.
Step 4: Submerge the onions
Gently push the sliced onions down into the liquid. That beefy broth has been building since hour one.
Step 5: Add the cream of mushroom soup
Pour the soup over the roast.
Step 6: Finish cooking
Gently mix the soup into the beef juices to create the gravy. Cover and cook for 2 to 3 more hours on HIGH, until the roast is fall-apart tender.
The Payoff
Shred the beef and fold it back into the gravy. That is when the magic happens.
Expert Tips
- Wait to add the soup. Let the roast release its juices first, then stir in the soup for the best gravy.
- Sear if you want the extra depth. Totally optional, but a quick skillet sear before the slow cooker adds a layer you will notice.
- Low and slow is the move. If you have the time, cook on low for 8 to 10 hours. Still add the soup later.
- Store leftovers in the gravy. They stay moist and the flavor only gets better.
- Freeze in portions. Shred the beef, mix it with the gravy, and freeze it for easy meals later.
FAQs
Yes. Anything from about 2 ½ to 5 pounds works. A simple rule is 1 hour per pound, plus 1 extra hour.
Yes. Use a gluten-free cream of mushroom soup. That swap works just fine here.
Not this version. Creamy soups can separate under pressure. Use my Instant Pot Pot Roast instead if that is the method you want.
You can, but you will lose some sweetness and body in the gravy. If needed, add about ½ cup broth to make up the liquid.
Because the roast gets a better start without dairy from the beginning. Better flavor, better texture, better gravy.
More Pot Roast Recipes You'll Love
- Instant Pot Pot Roast — fall-apart tender in two hours.
- Oven Pot Roast with Red Wine Gravy — dry-brined and next-level.
- Slow Cooker Mississippi Pot Roast — no packets, no butter, still hits hard.
- Cream of Mushroom Mississippi Pot Roast — creamy and tangy in the same bite.
- How to Cook a Frozen Pot Roast — forgot to thaw it? The Instant Pot has you covered.
- Pot Roast Lasagna — yes, it is exactly what it sounds like. And yes, it works.
Got leftovers?
Save enough to make Pot Roast Lasagna tomorrow. That move is not optional.
Ready to give this Crock Pot pot roast a try?
The full recipe is just below.
Make it. Rate it. Let me know!
📖 Recipe
Crock Pot Pot Roast with Cream of Mushroom Soup
Ingredients
- 5 lb chuck roast
- 2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 yellow onion sliced
- 2 cans cream of mushroom soup (10.5 oz each)
Instructions
- Season the roast all over with salt and pepper.
- Place it in a dry slow cooker. Add sliced onions on top.
- Cook on HIGH for 4 hours. No need to add liquid--the roast will release its own juices.
- After the initial cook time, slide the onions into the liquid around the roast. Pour in the cream of mushroom soup and gently mix it into the juices without disturbing the roast too much.
- Continue cooking on HIGH for another 2—3 hours, or until the meat falls apart with a fork.
- Switch to warm until ready to serve. Shred and mix with gravy before plating.
Video
Notes
Notes & 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.
- Wiggle room is built in. Every roast is a little different, and so is every slow cooker. Just aim for fork-tender meat.
- Sear if you want. Totally optional, but a quick cast iron sear before slow cooking adds depth.
- Low and slow version: Cook on low for 8—10 hours total, adding the soup after 5—6 hours.
- Leftovers: Store in the fridge for up to 4 days. The flavor gets even better.
- Freezer-friendly: Shred the beef and freeze in portions with the gravy for easy meals later.
FAQs
Can I use a different size roast?Yes—this method works for most cuts between 2½ to 5 lbs. Just adjust the cooking time slightly. Can I use gluten-free cream of mushroom soup?
Yes. Any gluten-free cream of mushroom soup should work just fine. And I've swapped in Great Value's brand many times, and no one has ever noticed a difference. Can I make this in an Instant Pot?
Wouldn’t recommend it with this soup. But I’ve got a solid Instant Pot pot roast recipe that’s made for pressure cooking.
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.
Dr. C
I add mushrooms and carrots and celery and potatoes and Lipton onion soup (dry mix) and use red wine and water.
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
P.Taylor
Very Delicious and Easy. This recipe is a keeper, and if you haven't tried it, you should.
Dan
I came across a 2 3/4 pound chuck at the store and gave this a try, by cutting everything in half (except the cook time). Seasoned the roast, browned it, and followed on low just as the author recommends. Added 1 can of cream of mushroom soup after 5 hours and it was quite good.
Thanks.
patricia kempe
I add a cup of wine instead of beef broth. I also use a tablespoon of A1. My daughters call me for the recipe
Josh
I made this recipe using venison roast, which can be dry because it is so lean. With this simply recipe, the roast was delicious and juicy. I've tried a lot of roast recipes for venison, and this is the best one. Plus, it is super easy. We'll be having this roast this weekend.
Gary White
I'm really glad it worked so well for you! That's great info for other readers to know, so thanks for sharing!