Heavenly~Tender Crockpot Roast

Angie Robinson


This is fantastic every time! Most everyone has their favorite pot roast recipe, many similar to mine. This is my daughter's most requested Sunday dinner.

I am making a "cookbook" as a keepsake for my daughter. I am printing out all my posted recipes and putting them in Just a Pinch binder for her to take to college next year. She will hopefully enjoy it someday :))

pinch tips: How to Use a Meat Thermometer





5 Min


8 Hr


Slow Cooker Crock Pot


2-5 lb
boneless chuck roast
~or any kind of roasting meat
to 1/2 pkg dry onion soup mix
garlic powder and pepper, to season
1/2 c
beef or chicken broth
1 can(s)
cream of mushroom soup
potatoes, peeled and quartered
carrots, peeled and sliced in large pieces

Directions Step-By-Step

The day before, rub the dry soup mix, garlic and some pepper on the roast. Place in a plastic bag or container in the fridge overnight.
In the morning remove from fridge and brown the roast in a skillet on med-high for about 5 min. or so; or till nicely browned. Take the meat out, add the broth to skillet to get the browned bits. Place in the crockpot- cover with broth. Cook on high for about 3 hours.
Remove some of the broth, and save if desired. Add the veggies; some under and some around the sides of the roast. Pour the soup on top and continue cooking on high for about 3-6 more hours; till its nice and tender and veggies are done.
I like to serve with baked crescent rolls, or bread and butter to mop up the sauce.
**Note: you can skip the overnight rub step and just add the dry soup to the broth before you pour it into the skillet to get the browned bits up. You can also put the veggies in the crockpot below the meat and cook the whole time with the meat. This recipe is very flexible.** ENJOY!!

About this Recipe

Course/Dish: Beef, Potatoes, Roasts
Main Ingredient: Beef
Regional Style: American