CROCK POT ROAST BEEF
This Crock Pot Roast Beef is a family favorite and has been for many many years. If you love tender roast beef with delicious gravy you will love this recipe.
If you love this recipe, you should try out Crock Pot Beef Tips and Gravy. It’s a keeper too! Serve either dish with Fried Cornbread for a real treat!
Table of contents
❤️WHY WE LOVE CROCK POT ROAST BEEF
My family has loved this dish for many years. The gravy that is made with the onion soup mix and mushroom soup makes this recipe. The potatoes are amazing and honestly I can never get enough. As kids Leigh and I would fight over the potatoes. The ingredients in this roast just makes this dish incredible and you will not be disappointed. Another reason why we love this dish is the most time-consuming part is peeling the potatoes!
🍴KEY INGREDIENTS
Chuck Roast – I used a 2.5lb roast for this recipe and it worked very well. You can always get a larger roast. This made plenty of gravy for this size roast.
Russet Potatoes – I used 6-7 medium sized potatoes. We love the potatoes so we add as many as will fit in the crock pot.
Onions – we love the addition on onion in this recipe.
Carrots – these are optional but we like them.
Cream of Mushroom Soup – this really makes this recipe.
Liption Onion Soup Mix – combined with the mushroom soup, this is a hit!
SWAPS
You can use a different condensed soup if you must, I have read where people have used cream of celery or cream of chicken.
🍽️HOW TO MAKE
This roast couldn’t be easier to make, the hardest part is peeling and chopping the potatoes and opening up the cans of soup. It’s really that simple, which is why we LOVE crock pot recipes.
Step 1
Peel and cut up your potatoes, and also do the same with carrots.
Step 2
Add roast, potatoes, carrots, and onions to pot.
Step 3
Combine onion soup mix and mushroom soup and pour over meat and vegetables.
Step 4
Cook seven hours on low heat or 4-5 hours on 5 or until vegetables and meat are tender. You want the meat to easily fall apart.
⭐TIP
All crock pots vary with how hot they get so cooking time is approximate. I sometimes start mine on low and then finish it on high if it’s taking too long. Also, some times the meat is tougher than other times, so you may need to cook a little longer and let it really sit in the gravy to become tender.
SERVE THIS WITH
This dish is wonderful with mashed potatoes and cranberry salad. There is something about that combination that is just delicious. We have served this dish many times for Thanksgiving, that is how much my family loves it!
❓FREQUENTLY ASKED QUESTIONS
No, you do not need to brown the roast before putting it in the crock pot.
If the roast is soaking up all of the liquid then yes, add in some water. If your meat is really lean you may need to do this.
STORING AND REHEATING
We just store this in an air tight container in the fridge and it will keep for a few days. We reheat on the stove or in the microwave.
💕MORE POPULAR CROCK POT RECIPES TO ENJOY
SERVING SIZE
This is going to depend on the size of roast and how many potatoes you add but this is about 6 servings.
Crock Pot Roast
Ingredients
- 1 medium sized roast of your choice. I usually use a chuck roast
- 6 or 7 potatoes peeled and cut up
- 5 or 6 carrots sliced
- 1 large onion peeled and chopped
- 2 cans cream of mushroom soup undiluted
- 2 packages dry onion soup mix
- 1/2 tsp. salt
- 1/2 tsp. pepper
Instructions
- Add roast, potatoes, carrots, and onions to pot. Mix dry onion soup with cream of mushroom soup, salt and pepper and pour over the meat and vegetables.
- Cook seven hours on low heat or until vegetables and meat are tender.
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quick question – my husband does not like mushrooms (I know, hard to imagine, right?), so ……. Does the flavor of the onion soup and the flavor of the roast cover up the mushroom soup so that it all just blends together in deliciousness? and the little mushroom bits look like onion or beef? ….fingers crossed – I’ll have to hide the soup can at the bottom of the trash! lol
thanks, ladies, for all you do to help us enjoy kitchen life!
I have never been able to taste the actual mushrooms and you can’t even tell there is anything to do with mushrooms in this recipe. So I think you’re safe! haha!
Made this over & over again, just had it at our weekend cabin trip , absolutely perfect every time , my husband of 40 years favorite meal ! Thanks again for this ridiculously easy & delicious recipe
I am so glad this recipe is such a hit with you! We love it too. As a kid Leigh and I requested this for Thanksgiving so many times. It’s just that good!
Can you cook this on high for seven hours or would it be less time thank you
I think you would need less time on high but honestly sometimes a roast needs that much time.
Pit roast looks real yummy. Will try soon
I make this often!! Sometimes I switch it up and use one can cream of mushroom and one can tomato soup. I always brown the roast first. Thanks for sharing!!
Wondering if the leftovers freeze well?
Sure do!
We must be related!! I LOVE jellied cranberry sauce out of the can, sliced!! And our grandmothers must have been sisters!! My sister-in-law fixes fancy cranberry sauce every year but I eat the stuff out of the can!!
HA! I love this! Us jellied cranberry sauce lovers have to stick together. Thank you for sharing, Beth!
I fix roast like this frequently, but try Golden Mushroom soup instead of Cream of Mushroom. You can do it with or without the onion soup mix. It is wonderful and always get rave reviews!!
Do you purchase meats from a grocery store or a meat packing house?
It depends, I have ordered many times from private family farm online.
Ok..I made this yesterday and the whole family loved it! My husband said it’s the best roast he’s ever had! Ladies..you have the best recipes!!
Thrilled everyone enjoyed it! Thank you so much for the kind words!
Can you make it with a frozen roast, and if so how does it change the timing
You can use a frozen roast, if you cook on high it will probably take an additional 2 hours, if you cook on low probably 4.
Your recipe for crock pot beef roast, is there another soup that could be used instead of mushroom? Mushrooms in or on anything literally grosses me out.
You could use any cream style soup, cream of celery or cream of chicken, both will work.
I love this recipe. But I was wondering if this can be made on top of the stove also???
I’ve never made it on top of the stove. You’re welcome to try it!
I’ve made this since 1975, when a cousin gave me the recipe. We were both newlyweds. Love this roast. I make it all the time. Thanks for all the great recipes!
Hello ~ This looks so yummy! How many pounds for the chuck roast?
Really whatever size you like, we usually get one 3-4lbs
I usually add fresh or canned mushrooms.
Made it by the recipe except I added some red wine, delicious!
Do you dilute the mushroom soup?
No.
This was by far the best potroast I ever cooked. Thank you for the delicious recipe.
Love this recipe! I did add sliced mushrooms and one can of beef broth to have more gravy and it was awesome!
I made this today. Went exactly by recipe. It turned out wonderful and was soo delicious and was NOT hard to do.. throw it all in pot and turn on. Just make sure your crock pot is large enough. Mine became too full and I had to take some out.. Roast was tender and I loved the gravy it makes.
I know this is delicous, thank you for sharing.
I made this yesterday – I cooked it for 5 hours on high and it was ready when we got home from church. Sooo good!
Finally ~ a WINNER of a beef stew for crock pots. Thank you, Judy. This is absolutely delicious! I did only use one packet of onion soup mix as I was using a small roast (but tons of veggies), and I omitted the salt. Definitely a keeper!
I make this with Golden Mushroom soup then after its done I add a little brown gravy mix to thicken up the sauce
You could make this in the oven, too. Just look on about 350 until roast and potatoes are tender.
This was delicious.
the crockpot roast beef was really tender and the veggies were very good also. this will be another cold weather reciept.
Oh YUM, this sparked a meal in the making for tomorrow, thanks Judy.
Wow, that looks tender. I don’t own a crockpot, but it makes me want to make stew.
Oh Judy – I knew you were a woman after my heart! This is MY favorite meal also – hands down! Your photo looks soo delicious. Simple recipe too – MMMM!