Slow Cooker Pot Roast

Fork-tender chuck roast slow cooked with carrots, potatoes, and onion soup mix for an easy, comforting dinner with almost no hands-on work.

⏱ Time: 8 hours 10 minutes

🍽 Servings: 6–8

⭐ Difficulty: Easy

Ingredients

Pot Roast

• 2½–3 pound chuck roast
• 1 (1-ounce) packet onion soup mix
• 1 pound baby carrots (or 4 large carrots, cut into thick chunks)
• 1½ pounds Yukon Gold or red potatoes, halved or quartered if large

Instructions

1. Arrange the carrots and potatoes in an even layer in the bottom of a slow cooker.
2. Place the chuck roast on top of the vegetables.
3. Sprinkle the onion soup mix evenly over the roast.
4. Cover and cook on LOW for 8 hours or on HIGH for 4–5 hours.
5. Check the roast for doneness. It should shred easily with a fork. If it is still firm, continue cooking for another 30–60 minutes.
6. Let the roast rest for 10 minutes before slicing or shredding.
7. Spoon the cooking juices over the meat and vegetables before serving.

Quick Notes

• No additional liquid is needed—the roast will create its own flavorful juices as it cooks.
• Keep the slow cooker lid closed during cooking for the most tender results.
• If the roast seems tough, it usually needs more cooking time rather than less.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
• Leftovers are delicious in sandwiches, soups, tacos, or breakfast hash.