Easy Crockpot Pot Roast with Cream of Mushroom
This crockpot pot roast easy cream of mushroom version needs about ten minutes of work. The soup and onion soup mix make a rich meaty gravy while the roast cooks low all day. It is the kind of dinner you walk in to smell.
6
servings10
minutes8
hoursA chuck roast cooks with potatoes and carrots in cream of mushroom gravy. It makes its own sauce and needs little hands-on time.
Ingredients
3 to 3 1/2 lb boneless chuck roast
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp vegetable oil
2 cans (10.5 oz each) condensed cream of mushroom soup
1 packet (1 oz) dry onion soup mix
1/2 cup beef broth
1 lb baby potatoes, halved
4 large carrots, peeled and cut into 2 inch chunks
1 medium yellow onion, cut into wedges
3 cloves garlic, smashed
1 tsp dried thyme
2 tbsp chopped fresh parsley, for serving
Directions
- Pat the roast dry and season it on all sides with salt and pepper.
- Heat the oil in a skillet over medium-high heat. Brown the roast 3 to 4 minutes per side. This step is optional but adds flavor.
- Put the onion wedges and garlic in the bottom of a 6-quart slow cooker and set the roast on top.
- Stir the soup, onion soup mix, broth and thyme together in a bowl. Pour half over the roast.
- Arrange the potatoes and carrots around the roast, then pour on the remaining soup mixture.
- Cover and cook on LOW for 8 to 9 hours or on HIGH for 5 to 6 hours.
- The roast is ready when a fork slides in easily and the potatoes are soft.
- Lift the roast and vegetables onto a platter and let the roast rest 10 minutes.
- Stir the gravy. If it is thin, cook it uncovered on HIGH for 15 minutes.
- Slice or shred the beef and spoon gravy over everything. Sprinkle with parsley.
Notes
- Use cream of celery or cream of chicken soup if you prefer a different gravy. For a thicker gravy, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in at the end. Leftovers keep 4 days in the fridge and freeze for 3 months. Serve with crusty bread or egg noodles.
Why a crockpot roast with cream of mushroom works
Cream of mushroom soup is a shortcut gravy base. It brings salt, fat and a deep rich meaty flavor, and it thickens as it cooks. You get a creamy sauce without making a roux.
The slow cooker holds the roast at a low simmer for hours. That melts the collagen in chuck and leaves the meat fork-tender, which a quick oven roast cannot match without a long braise. The potatoes and carrots soak up the gravy as they cook, so the whole dinner tastes of one pot instead of separate parts on a plate. Plan the timing so the dish is ready about thirty minutes before you eat. It holds well on WARM, and the extra time lets the sauce settle and the flavors come together.
What to buy and look for
Chuck roast: pick a well-marbled boneless piece. Fat is flavor here, and lean roasts dry out.
Condensed soup: use the condensed kind, not ready-to-eat. Do not add extra water, because the roast releases its own juice.
Onion soup mix: one packet is salty, so you rarely need extra salt in the gravy. Taste before you add more.
Potatoes: baby potatoes hold their shape. Large russets break down into the gravy.
Carrots: cut them into thick chunks so they do not turn to mush. Fresh thyme: optional, but a few sprigs tucked beside the roast add a clean herb note. Remove the stems before serving.
Tips for the best roast
Brown the meat first: a few minutes in a hot skillet gives the gravy a deeper color and taste. If you skip it, the roast is still good.
Keep the vegetables near the sides: the roast on top of the onions keeps it from stewing, and root vegetables cook well when they sit low and touch the liquid.
Do not use frozen meat: the most common mistake is putting in a frozen roast. It stays in the unsafe temperature range too long. Thaw it first. Rest the roast before cutting it. Ten minutes under a loose piece of foil lets the juices settle back into the meat, so the slices stay moist and the gravy on the platter does not run thin.
Swaps and lighter ideas
For a lower-sodium roast, use reduced-sodium soup and skip the onion soup mix in favor of 1 tsp onion powder and 1 tsp garlic powder. Beef round roast works if you add extra broth. Sliced mushrooms stirred in at the start give more texture.
Do not swap in cream soup that has been thinned with milk. It may curdle over 8 hours. A splash of Worcestershire sauce in the gravy adds depth if you find the soup flavor a bit flat.
What to serve with it
Because the potatoes and carrots are already in the pot, you only need a green side. Steamed green beans or a crisp salad fits. Warm dinner rolls help mop up the gravy, and buttered egg noodles are a good bed for any leftover roast. If you have leftover roast, shred it and make hot roast beef sandwiches on toasted rolls with a spoon of gravy poured over the top.
Storing, freezing and reheating
Refrigerate the meat and gravy together for up to 4 days. Freeze portions in the gravy for up to 3 months, without the potatoes, which turn grainy after freezing.
Reheat gently on the stove with a splash of broth, or in a 300°F oven covered with foil. High microwave heat can dry the beef. A splash of water in the container keeps the gravy loose, because it thickens a lot in the fridge and turns almost like a paste.
Easy Crockpot Pot Roast with Cream of Mushroom at a glance
- Prep time: 10 minutes
- Cooking time: 8 hours
- Servings: 6 servings
- Ingredients: 13, led by to 3 1/2 lb boneless chuck roast, kosher salt, black pepper, vegetable oil
Tips for Easy Crockpot Pot Roast with Cream of Mushroom
Use cream of celery or cream of chicken soup if you prefer a different gravy. For a thicker gravy, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in at the end. Leftovers keep 4 days in the fridge and freeze for 3 months. Serve with crusty bread or egg noodles.
Easy Crockpot Pot Roast with Cream of Mushroom FAQ
How long does Easy Crockpot Pot Roast with Cream of Mushroom take?
Easy Crockpot Pot Roast with Cream of Mushroom takes 8 hours of cooking after 10 minutes of prep.
How many people does Easy Crockpot Pot Roast with Cream of Mushroom serve?
This recipe makes 6 servings.
What do I need to make Easy Crockpot Pot Roast with Cream of Mushroom?
13 ingredients, led by to 3 1/2 lb boneless chuck roast, kosher salt, black pepper, vegetable oil. Amounts are in the recipe card above.
