Crock Pot Pot Roast with Cream of Mushroom Soup

Crock Pot pot roast with cream of mushroom gravy—tender chuck roast in rich sauce

Crock Pot Pot Roast with Cream of Mushroom Soup

This easy Crock Pot pot roast with cream of mushroom soup is pure comfort food—tender, fall-apart beef in a rich, savory gravy. Just three ingredients and minimal prep for a slow cooker dinner that delivers every time.

Course Main Course

Cuisine Comfort Food

Prep Time 5

Cook Time 6

Total Time 6 5

Servings

Calories 378kcal

Author Gary White

Ingredients

3-4 lb chuck roast
2 teaspoon kosher salt
1 teaspoon ground black pepper
1 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.

Can I skip the onions?

You’ll lose sweetness and body in the gravy. If you must, add ½ cup beef broth to make up the liquid.

Why add the soup later?

Waiting keeps the roast from stewing in dairy, so you get better browning and a silkier finished gravy.

Nutrition