This unbelievably tender slow cooker pot roast tastes like it simmered on the stove all day, even though the slow cooker does all the work. The rich onion gravy forms automatically while the roast cooks, creating a comforting, hearty meal with almost no effort.
With just a few simple ingredients and a quick setup, this recipe transforms a large cut of beef into a juicy, fall-apart roast that’s packed with savory flavor. It’s perfect for busy days when you want a homemade dinner waiting for you at the end of the day.
Ingredients
- 2 (10.5-ounce) cans condensed cream of mushroom soup
- 1 1/4 cups water
- 1 (1-ounce) packet dry onion soup mix
- 5 to 6 pounds beef pot roast
Directions
- In a bowl, whisk together the condensed cream of mushroom soup, water, and dry onion soup mix until smooth.
- Pour the mixture into the slow cooker.
- Place the pot roast into the slow cooker and turn it to coat well with the soup mixture.
- Cover with the lid.
- Cook on Low for 8 to 9 hours or on High for 3 to 4 hours, until the meat is very tender.
- Carefully remove the roast, slice or shred, and serve with the rich gravy from the slow cooker.