Awesome Slow Cooker Pot Roast Recipe

After reading and learning from most of the reviews I changed the recipe very slighlty and WOW, what a dish!!! I made this on mother's day for my mother in law and the entire family inhaled the dish within a blink of an eye. I marinated the tip roast the night before with minced garlic, pepper, and onion powder. The next day I slighlty browned the beef on all sides to lock in the flavors. I added half a cup of red wine and half a cup of beef broth, which replaced the cup of water. I added an onion and two garlic cloves on top. Also, I let it soo on low for about 9 hours. I made 6 pounds, but had no left overs!!!! Imagine that... My husband asked me to make some more just three days later!! Thanks everyone for your many tips and suggestions!! I still can't beleive that I impressed my mother in law!

I read a BUNCH of reviews, and then did this....Used 1 can of Campbell's Golden Mushroom soup. Mixed it with 1 envelope of Lipton Onion soup mix, 1/2 cup beef broth, and 2 Tbsp. worchestershire sauce. Generously sprinkled Montreal Steak seasoning all over a 5 lb. bottom round roast, then coated it in flour. Browned it on all sides, put it in the crockpot. De-glazed saute pan with 1/2 cup beef broth. Poured the onion soup mix over/around the roast, then poured the de-glazing liquid over that. Cooked on LOW for 8 hours. FABULOUS!! The roast was super-tender, but not mushy (you could still cut it into slices). Perfect amount of gravy (about 1 quart) with a nice meaty, "brown" flavor, with no need to thicken up with flour or cornstarch. One of the best comfort foods there is! To sum up other's suggestions...only one can of soup? YES!! GOLDEN MUSHROOM soup? YES!! Monteal Steak seasoning? YES!! Dredge roast in flour? YES!! Beef broth instead of water? YES!! Don't add veggies to this dish? YES!! Try this recipe this way (add mashed potatoes, veggies etc. seperately, keeping the meat and gravy tasting, well, like meat and gravy should!). You will love it!!

This is absolutely fantastic! For this recipe, I typically use about 4 to 4 1/2 lbs of Beef Chuck Pot Roast Boneless (trim off a little of the fat) and for a family of four, this makes a two-day meal. I tweaked the recipe by using two cans of Cream of Mushroon Roasted Garlic and added beef buillion to the water. For the roast itself, I patted both sides with garlic powder, onion powder, kosher salt, black pepper, and flour. Then, I brown it in olive oil. All the ingredients go into the crockpot and cooks on high for 2 hours, then I add one white onion (quartered) and an 8 oz package of button mushrooms (sliced thin). It then cooks on low for 4 1/2 to 5 hours. I thicken the gravy with 2 TB of cornstarch. The first night I pair half of the roast and sauce with mashed potatoes. For the next day, I take the other half of the dish and add about 1 cup of sour cream, a pound of cooked egg noodles, and 1/4 cup of chopped green onions to make a very tasty, simple, yet different dish--beef stroganoff! Absolutely delicious meals for any two nights of the week!

OK.... I tried this recipe using a 4 lb. angus bottom round roast, and after reading all the reviews that said the gravy needed to be thickened. I decided to flour the roast with flour, granulated garlic, salt and pepper. Then I browned it on all sides in a little olive oil. While it was browning on the stove, I added the rest of the ingredients to the slow cooker, I also put in two 4 oz. cans of mushrooms. However, I substituded the water for beef broth (same amount) and when the roast was done browning, I put it in the slow cooker and covered it with the mixture in the slow cooker. I also cooked it on low for 4 hours then high for the rest of the time. It came out VERY tender. No need to thicken the gravy, because the flour thickened it while it was cooking. My picky 12 yr old daughter (who eats like a bird) ate some for dinner, then again when she got home that night, and my 9 yr old son asked me to make this more often. I served it with mashed potatoes and canned corn. It was the easiest pot roast I ever made!!

I've made this a few times and I think I've just about perfected it (for me anyway)- just thought I'd share what I do: I flour a 5lb chuck roast (with the twine on) in a mix of season-all, pepper and flour and brown it all over. Then I plop it in the slow cooker. I deglaze the pan with a splash of zinfandel (any bold red wine will do - zinfandel or cabernet), scraping up all the brownings, then add another cup of the wine, mix in the package of dry onion soup mix, throw in a can of beef broth and a can of cream of mushroom soup, pour that over the roast. Add onions, potatoes and carrots all around and on top, and throw in a few sprigs of thyme, put the lid on and let it go all day. When I get home I remove the roast and veggies, cut off the twine, throw away the thyme sprigs and cook the liquid with more of the flour blend until I get a rich gravy. I serve with buttermilk biscuits. SO SO SO FABULOUS!!!!!

I have made this recipe at least 15 times. What I have found that the best cut of meat to use is a tri-tip roast. There is no need to brown the meat but I do recommend triming off as much fat as possible. One problem I had was that there was always too much gravy left over. I have recently discovered that this recipe comes out just as spectacular using one can of soup and half a can of water. Do use the regular amount of onion soup mix. It should be cooked to perfection in about six hours. I also have a suggestion on the type of slowcooker used. I first tried making this recipe in a small Nesco but it was not able to keep the roast completely immersed in the soup mixture. I use a Rival. It is 7 inches wide and about 5 inches deep. This is the most typical slowcooker around. Finally a word on adding vegetables. I tried adding carrots and potatoes to this recipe and for some reason the gravy was not very flavorful. For this reason I just leave them out. Good luck!

I seasoned the roast with salt, pepper, and Lawry's Seasoning Salt. I browned the roast on all sides in a hot skillet with a little olive oil in it. I transfered the roast to the slow cooker. I added the water to the skillet and scraped up all the bits and pieces of meat that have so much flavor. I substituted a package of dry "au jus" mix for the onion soup mix and blended this and the mushroom soup with the water in the skillet. I put sliced onions on top of the roast, added some minced garlic, and poured the liquid over the roast. The longer you cook it, the better it gets. It is a family favorite ~

Just an additional note to say that it's important to sear the meat on all sides before adding to the crockpot- it only takes a few minutes and really helps to seal in the juices of the meat. I made it yesterday and forgot to sear the meat first. Still tasted good but not nearly as moist as when I've seared the roast first. Enjoy!

My mother made this my entire childhood, atleast twice a month(if not more). As you can imagine I grew tired of this dish over and over again. One day early into my marriage she cooked it for my wife and our oldest child and ever since we have included this into our meal rotation, my wife would not back down. However to avoid burnout, we make a roast or two almost every month, so every other roast we make the Mississippi Roast with the peppers and ranch dressing or ill use our Dutch oven and slow cook one in the oven(probably my favorite way but so labor intensive compared to this recipe). To enhance this base recipe you can change out a number of things. Use different onion soup mixes. Use a can of condensed mushroom soup and cream of celery or cream of onion. Brown the roast with some flour to thicken the gravy, add some cornstarch mixed with cold water about an hour or two before it’s done and that will thicken the gravy. Add onions, carrots, and celery/bell peppers or the holy trinity in the beginning for more flavor. Add mushrooms, baby carrots, potatoes(even sweet potatoes work in this one pot recipe). If you like, about three hours from completion add some peas, carrots potatoes, corn off the cob, celery, sliced onions, diced tomatoes, and some tomato soup(if it’s too thick) or tomato sauce (if it’s too thin) and you have a hearty beef stew. Always add your favorite steak or beef seasoning(minus the salt if you can). Atleast season the beef with pepper, onion, and garlic powder. Be CAREFUL with salt as the soup mixes contain it already. This is an admittedly awesome and easy recipe on its own but it is 110% better as a base recipe for you to tweak and make your own. Some of the best parts are that prep is short, the meal is easy, and you can set it up while the kids are getting ready for school and when you get home from work a healthy(ish) hearty meal is ready. Add one of those nifty crock pot bags and clean up is even easier!!! Last thing, might sound weird, but use name brand mixes/soups. Campbell’s condensed soup and Lipton mixes, this makes a huge difference over store brand. You can go fancier but store brand is not sufficient for this recipe, I have a feeling that’s why the bad reviews exist. Store brands aren’t seasoned as well leaving a less flavorful experience. TL;DR- this is a base recipe, good like it is but better if you make it your own.

I make this quite often and it always turns out great. Not really sure what the other people did wrong with their pot roasts that they rated this recipe so poorly because this recipe is a good base recipe. This is what I do: I actually change out the water with beef broth and I add carrots and potatoes later on in the cook. I also season the chuck roast with garlic salt, garlic powder, pepper, and I pat it with some flour so when it's done cooking the gravy is a little thicker to my liking. If I'm feeling up to it, I'll sear the chuck in a pan but most of the time I just 'chuck' it in the slow cooker and let it do its thing.

I have made this several times. I went by the recipe but followed other's advise. I used the tri-tip roast. 1. Cut fat off meat. With a sharp knife criss/cross meat several times on both sides to tenderize. Sprinkle salt, pepper, garlic salt and seasonall all over on both sides of meat. Then flour on all sides. Sear meat in hot olive oil until lightly browned. 2. While meat is browning, in a bowl, mix cream of mushroom soup, dry onion soup mix and water. Add 1/3 of mixture on bottom of slow cooker, then add roast, last add remaining mixture on top of meat. I cooked this in my slow cooker for 6 hours on low. The searing helps seal in the juices and the flour helps thicken the gravy. I use an iron skillet to sear the meat. This roast is super tender and delicious. My family loves this! My son is a picky eater however when he eats this he does a food dance in his chair.

I didn't change much. I use my own seasoning on the meat and sear prior to putting in the crock pot. I tried doing the flour to thicken the gravy, but I guess I just like really thick gravy, so I had to still make it in a pan. Otherwise you can add anything! I also had to double the sauce mixture (I may have used more meat than recommended) and I did beef broth instead of water.

I seared my roast before putting it in the slow cooker. Then I added carrots and potatoes. The only change I made was that I added only 1 cup water. I cooked it on high 3 hours and then on low for about 4 hours. Next time, I’ll salt/pepper the roast and vegetables.

My family has been making this pot roast for years. Does anyone know where it originated? It's truly the best.

Totally worth it 😍

A little dry.

My family really enjoyed this recipe. I seasoned the roast with keg steak seasoning and flour and then seared all the sides. Then I sautéed onions and garlic in the pan of drippings with olive oil. The roast went into the slow cooker with a can of Campbell’s cream of mushroom no salt soup, some red wine and a sprinkling of epicure’s 3 onion dip mix. Delicious and very flavourful!

Great flavor, juicy meat! I wish I would have read reviews before cooking and did something to get thicker gravy. I used beef onion soup mix instead of the onion only.

Bro, this recipe just flexed on all others.

I have been making this for years, instead of in a crock pot i make it on top the stove. Brown the roast first, drain off the fat, mix the other ingredients and pour over the roast and slow cook . Slices perfectly every time.