Save A tender, melt-in-your-mouth beef pot roast simmered in a rich, creamy sauce with potatoes, carrots, and aromatic herbs. Perfect for a comforting family dinner.
I have made this pot roast several times for family gatherings and it never disappoints. The slow cooker hands-off method allows me to prepare other dishes without worry.
Ingredients
- Beef: 1 (3–4 lb / 1.4–1.8 kg) beef chuck roast, salt and black pepper to taste
- Vegetables: 1 lb (450 g) baby potatoes halved, 4 large carrots peeled and sliced into 1 inch pieces, 1 large yellow onion chopped, 3 cloves garlic minced
- Sauce: 1 (10.5 oz / 300 g) can cream of mushroom soup (gluten-free if needed), 1 cup (240 ml) beef broth, 1/2 cup (120 ml) heavy cream, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp dried thyme, 1 tsp dried rosemary
- Optional Garnish: Fresh parsley chopped
Instructions
- Season the beef:
- Season the beef chuck roast generously with salt and black pepper on all sides.
- Sear the roast (optional):
- In a large skillet over medium-high heat sear the roast on all sides until browned about 2–3 minutes per side. Transfer to the slow cooker.
- Add vegetables:
- Arrange the potatoes carrots onion and garlic around the roast in the slow cooker.
- Prepare sauce:
- In a bowl whisk together the cream of mushroom soup beef broth heavy cream Worcestershire sauce Dijon mustard thyme and rosemary until smooth.
- Combine and cook:
- Pour the sauce evenly over the meat and vegetables. Cover and cook on LOW for 8 hours or until the beef is fork-tender and vegetables are soft.
- Serve:
- Remove the roast and vegetables to a serving platter. Shred or slice the beef as desired. Stir the sauce in the slow cooker and spoon over the beef and vegetables. Garnish with fresh parsley before serving.
Save This recipe always brings my family together especially on chilly nights when we crave something warm and satisfying.
Required Tools
Slow cooker (6-quart or larger), large skillet (optional for searing), chefs knife, cutting board, mixing bowl, whisk
Allergen Information
Contains Dairy (cream cream of mushroom soup), Soy (Worcestershire sauce may contain soy), possibly gluten (check soup and Worcestershire sauce if gluten-free is needed), Mustard. Always check product labels if allergies are a concern.
Nutritional Information
Calories 510, Total Fat 28 g, Carbohydrates 24 g, Protein 40 g per serving.
Save This creamy pot roast is perfect for any occasion and will quickly become a family favorite.
Recipe FAQs
- → What cut of beef works best for this dish?
Beef chuck roast is ideal due to its marbling, which breaks down during slow cooking to create tender, flavorful meat.
- → Can I sear the beef before slow cooking?
Searing the roast in a skillet before slow cooking adds depth of flavor through caramelization but is optional.
- → How do I thicken the sauce if it’s too thin?
Remove some liquid, mix with cornstarch, then stir into the slow cooker and cook on high for 10-15 minutes until thickened.
- → Are there alternatives to cream of mushroom soup?
You can substitute cream of chicken soup or make a homemade creamy base using broth and cream.
- → What sides pair well with this dish?
Crusty bread or mashed potatoes complement the rich sauce and tender beef perfectly.