Description
A simple, flavorful slow cooker pot roast made with beef chuck roast, vegetables, and cream of chicken soup that becomes tender in just a few hours.
Ingredients
Scale
- 3–4 pounds beef chuck roast
- 1 large yellow onion, chopped
- 3–4 medium carrots, sliced
- 3–4 medium potatoes, peeled and cubed
- 1 large bell pepper, diced
- 2 cups beef broth (low-sodium)
- 1 can (10.75 oz) cream of chicken soup
- 1 tablespoon dry mustard
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 2–3 bay leaves
- 1–2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste (optional)
- 1 teaspoon Worcestershire sauce (optional)
- 1 teaspoon rice wine vinegar (optional)
Instructions
- Chop your onion, mince your garlic, and measure everything out.
- Pat the beef roast dry with paper towels.
- Sprinkle salt, pepper, garlic powder, and thyme all over the meat and rub it in gently.
- Heat olive oil in a large skillet over medium-high heat and sear the beef roast on all sides until browned.
- Place the beef roast in the bottom of the slow cooker and arrange the vegetables around it.
- Pour in the beef broth, cream of chicken soup, mustard, and Worcestershire sauce.
- Stir gently to combine so the liquid covers the meat by about half an inch.
- Set the slow cooker to Low for 8-10 hours or High for 4-6 hours.
- Cover and let it cook undisturbed until the meat falls apart easily.
Notes
For a vegetarian version, use vegetable broth. The meat should be tender enough to fall apart after cooking. Remove bay leaves before serving. This tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 1200
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 25
- Fiber: 4
- Protein: 45
Keywords: slow cooker pot roast, mississippi pot roast, easy dinner, weeknight meal, beef stew, comfort food, slow cooked beef, cream of chicken soup recipe