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A slow cooker filled with tender chuck roast immersed in rich, savory gravy.
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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 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 12
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 4 hours, 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.
  • 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.

Nutrition

Calories: 378kcal | Carbohydrates: 4g | Protein: 39g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 133mg | Sodium: 893mg | Potassium: 717mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 4mg