Description

This ultra-comforting slow cooker pot roast uses just five simple ingredients for a hands-off, hearty family dinner. Tender beef, potatoes, and carrots soak up savory juices for a cozy meal that’s always a hit.

Ingredients

Scale

3–4 lbs beef chuck roast
1 packet (about 1 oz) dry onion soup mix
4–5 medium Yukon Gold potatoes (about 1.5 lbs), cut into large chunks
4–5 large carrots (about 12 oz), cut into thick slices
2 cups low-sodium beef broth

Instructions

Chop potatoes into large chunks (about 2-inch pieces) and carrots into thick slices.
Place potatoes and carrots in the bottom of a 6-quart slow cooker.
Place the beef chuck roast on top of the veggies. Tuck ends under or cut to fit if needed.
Sprinkle the dry onion soup mix evenly over the beef and veggies.
Pour beef broth around (not over) the roast, aiming for liquid to come halfway up the meat.
Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours. Do not open the lid until at least 7 hours have passed.
Check for doneness: beef should shred easily with a fork and veggies should be soft. If not, cook another hour.
Remove roast with tongs and let rest for 5 minutes. Slice or shred beef and serve with veggies and juices spooned over the top.

Notes

For best results, use large chunks of veggies to avoid mushiness. Low and slow cooking yields the most tender beef. Use low-sodium broth to control salt. You can prep everything the night before and refrigerate until ready to cook. Pot roast freezes well for up to 2 months.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: About 1/6 of recipe
Calories: 410
Sugar: 5
Sodium: 900
Fat: 21
Saturated Fat: 8
Carbohydrates: 24
Fiber: 4
Protein: 28

Keywords: slow cooker, pot roast, beef, comfort food, easy dinner, family meal, 5 ingredients, crockpot, one-pot, weeknight dinner