My favorite Slow Cooker Pot Roast is perfect for those days that you want to throw dinner in first thing in the morning and have it all ready by dinner time the same evening.  It’s a super easy ‘dump and go’ meal with beef roast, potatoes, carrots and onions smothered in a creamy gravy.  The best thing about this meal is that dinner time can be flexible as you can leave it in longer than it needs and it will still be perfection by the time you eat it.

Slow cooker meals are perfect for busy days.  You don’t need to add a lot to them to get them on the table.  For this meal, just grab some rolls and throw a bag of frozen peas to cook in the microwave for 5 minutes and you are ready to go.  I like to finish with a little bit of “fresh” at the end by garnishing with fresh chopped thyme or parsley before serving.  It’s a beautiful anytime meal that will become a favorite on your menu rotation for both convenience and deliciousness. 

A couple of tips for this recipe:

• I like to use Chuck Roast, or London Broil Roast for this recipe.  Generally, the tougher the cut, the longer you will need to cook it..  As a note, marbling in the meat gives great flavor.
• You do not have to sear the meat before adding to the slow cooker, however, I love the extra level of flavor it adds to the finished dish.
• Place your roast on the bottom of the slow cooker, then put your vegetables around and on top.  Don’t place the roast on top of your veggies.
• If you are not a fan of cream of mushroom soup, you can switch out for cream of chicken, but the cream of mushroom has the most delightfully deep flavor and your family will honestly not be able to tell – there are no huge chunks of mushrooms in it.
• For the brown gravy mix, I keep the large McCormick container on hand, but if you don’t have that, you can get a small packet of gravy mix with 3-4 Tbsp in it at most grocery stores.
• I make my own Copycat Lipton Beefy Onion Soup Mix that I keep in the pantry in a mason jar.  Click here for the recipe!

1. Dry your roast as much as you can by dabbing it with paper towels, then season on both sides with salt and pepper.
2. Heat a large pot on the stove top with 1 Tbsp olive oil over medium high to high heat.  Add the seasoned meat and sear a couple of minutes on each side, using tongs to help flip it around.
3. Place the roast in your slow cooker.
4. Place the potatoes and carrots around the roast.  Put the chunks of onion on top of the roast.
5. In a large bowl, whisk together the cream of mushroom soup, beef broth, gravy powder and beefy onion soup mix.  Pour the mixture all over the roast.
6. Place the lid on top, and cook on low for 8-10 hours or on high for 6-8 hours until the roast is fork tender and falls apart.