Slow Cooker Beef Pot Roast

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is one of the most tender and flavorful roasts that I've ever made in the crock pot. I really think the key is cooking the roast all day long on low! That's how I do it when I have the time and the meat just falls apart. This recipe is adapted from Sandra Lee.”
9hrs 10mins

Ingredients Nutrition

  • 1 large onion, coarsely chopped
  • 1 (8 ounce) bag baby carrots
  • 1 (8 ounce) package mushrooms, sliced
  • 1 lb tiny new potatoes, halved
  • 3 -3 12 lbs beef chuck roast, rinsed and patted dry
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons canola oil
  • 1 (10 3/4 ounce) can condensed cream of celery soup
  • 1 (1 1/4 ounce) packet onion soup mix
  • 1 cup low sodium beef broth
  • 14 cup steak sauce


  1. Into a slow cooker, put the onions, carrots, mushrooms and potatoes.
  2. Season the roast with salt and pepper.
  3. In large skillet over medium high heat, brown the meat on all sides in the oil.
  4. When it is nicely browned, put it in the slow cooker on top of the vegetables.
  5. In small bowl, stir together the cream of celery soup, onion soup mix, beef broth and steak sauce.
  6. Pour over the top of roast.
  7. Cover and cook on low for 8-10 hours.
  8. Note: This can also be cooked for 3-4 hours on a high setting, but I don't think it comes out as tender.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a