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Classic 3 Ingredient Slow Cooker Pot Roast

beefslow cookercomfort foodroastdinner
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Ingredients

  • 1x 3-4 pounds chuck or blade roast
  • 5-6 medium Russet potatoes , washed well
  • 5-6 celery stalks
  • 8-9 medium carrots
  • 1 package of your favourite dry onion soup mix
  • one 10.5 ounces can cream of mushroom soup
  • 1 cup beef broth

Instructions

  1. Heat a large skillet with a tablespoon of oil. Sear the roast on all sides until browned, then place into the bottom of the slow cooker.
  2. Combine the gravy ingredients and pour over top of the roast. Cover with the lid.
  3. Cook the roast on high for 4 hours, or on low for 6-7 hours.
  4. Remove the lid. Place the vegetables around the roast, place the lid on again and continue cooking for another 2-3 hours on high, and another 3-4 hours on low, until the roast pulls apart and the vegetables are cooked.
  5. Remove the vegetables and place on a platter. Ladle the gravy into a gravy boat.
  6. Remove the roast and pull apart the beef in chunks. Place on a platter alongside the vegetables. Remove and serve!

Recipe Notes

Cooking time depends on roast thickness, toughness, vegetable size, and slow cooker seal quality. All times are approximate. Optionally, you can place all vegetables in at the beginning for softer results, but they will cook all day.

Reader Comments

Readers discuss the use of soups (do not add extra water/reconstitute), suggest alternatives to mushroom soup like cream of celery, recommend using beef gravy instead of broth, and mention success using a pork shoulder roast.