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Slow cooker pot roast with onion soup mix, sliced tender beef with carrots and potatoes

Slow Cooker Pot Roast with Onion Soup Mix

Tender slow cooker pot roast with onion soup mix, baby potatoes, carrots, and a rich onion gravy. Just 15 minutes of prep, then the slow cooker does the rest.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 3-3.5 lb beef chuck roast
  • Salt and black pepper to taste
  • 1 packet 1 oz dry onion soup mix
  • 1 can 10.5 oz cream of mushroom soup
  • 1/2 cup beef broth
  • 1.5 lb baby potatoes halved
  • 4 large carrots peeled and cut into 2-inch chunks
  • 1 large yellow onion quartered
  • 3 cloves garlic minced (optional)
  • 2 tablespoons olive oil for searing, optional
  • Fresh parsley chopped, for serving (optional)

Method
 

  1. Pat the roast dry with paper towels and season it all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the roast 3-4 minutes per side until browned (optional, but adds great flavor).
  2. Spread the potatoes, carrots, onion quarters, and garlic in the bottom of a 6-quart (or larger) slow cooker.
  3. Place the seared (or unseared) roast right on top of the vegetables.
  4. In a small bowl, whisk together the dry onion soup mix, cream of mushroom soup, and beef broth until smooth. Pour over the roast, spreading the sauce over the meat.
  5. Cover and cook on LOW for 8 to 9 hours (or on HIGH for 4.5 to 5 hours) until the roast is fork-tender. Avoid lifting the lid during cooking.
  6. Move the roast to a cutting board. Shred it into large chunks with two forks, discarding any large pieces of fat. Stir the meat back into the gravy and vegetables, then serve.