Name: Slow Cooker Pot Roast
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6
Cuisine: American
Ingredients: 2 teaspoons olive oil; 1 (3 - 4 pound) chuck roast; salt and pepper; 1 (1 ounce) packet dry onion soup mix; 1 cup water (or broth); 1 onion, chopped into chunks; 3 - 4 carrots, cut into 1-inch pieces

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Slow Cooker Pot Roast is a delicious dinner for busy winter nights. It calls for just 5 ingredients and takes just a few minutes to put together. Using the slow cooker to cook it makes it so tender, practically falling apart.

Shredded pot roast with carrots and onions, served over mashed potatoes on a white plate

My kids and I are obsessed with this pot roast right now. I've made it 2 weeks in a row and I fear I'm going to have to start buying larger chuck roasts because we love the leftovers, too!

It calls for onion soup mix which adds so much flavor to the roast, the veggies, and the juices that you can drizzle all over your plate. We really love serving them over mashed potatoes to soak up all that juice.

It's total comfort food, especially on a chilly winter night. Bonus points that it's so easy!

Ingredients

Oil - use whatever oil you usually cook with. I like to use avocado oil because it has a high smoke point. But you can use olive oil or vegetable oil.
Chuck roast - try to find one that is between 3 and 4 pounds.
Onion soup mix - this adds so much flavor to the roast and vegetables.
Onion - white or yellow onion works for this recipe.
Carrots - I think carrots are the best part of the roast so I always add more than my recipe calls for. Add as many as your family would like.

How To Make Slow Cooker Pot Roast

Sear. Heat oil over high heat in a skillet. Season roast with salt and pepper. Add roast and let cook for about 4 minutes, until nicely browned. Flip and cook the other side for 4 minutes.
Transfer. Use tongs to transfer the roast to a slow cooker.
Season. Sprinkle the onion soup mix over the roast. Pour water around the roast.
Add vegetables. Spread chopped onion and carrots around the roast.
Cook. Cook on high for 3 - 4 hours or low for 7 - 8 hours, until the roast is falling apart.
Serve. Serve hot with some of the juices drizzled over the top.

How Long Is It Good For?

This pot roast will be good for up to 3 days in the fridge. Make sure to store it in an airtight container. You can reheat it in the microwave when you are ready to serve it.

Can You Freeze It?

You can freeze any leftovers you have. Let them cool completely and then put them in an airtight, freezer-safe container (like a freezer ziploc bag) and it will be fine in the freezer for up to 3 months.

When you are ready to serve it, let it defrost in the fridge overnight and then reheat in the microwave.

overhead shot of shredded beef, carrots, and onion served over mashed potatoes on a white plate

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Recipe

Yield: 6 - 8 servings