The Best Crockpot Beef Chuck Roast With Cream of Mushroom Soup
With just 3 ingredients, this Crock Pot pot roast with cream of mushroom soup may be the easiest recipe on the internet. But don't let that fool you... It is second to none in flavor!
No matter how many times I try to get my extended family onboard with new ideas, it seems as though we're going to eat the same few foods at get-togethers for the rest of our lives. It used to drive me crazy. But, at this point, it really is a losing battle. And at least we eat REALLY delicious food! More than turkey, ham, or anything else, this roast is everybody's favorite. And it's not even close!
Why This Recipe Works
- Even though this is not a set-it-and-forget-it recipe, it still only has TWO STEPS! And the end result is perfect every time.
- Not including salt and pepper, this roast recipe only has 3 ingredients!
- Along with getting a perfectly cooked roast, you will have plenty of gravy for your potatoes. BONUS!
How To Make Crock Pot Pot Roast with Cream of Mushroom Soup
Season chuck roast generously on all sides with salt and pepper.
Place roast in slow cooker and cover with sliced onions. Cook on high for 4 hours.
After 4 hours (and once the roast has released its juices)...
...slide the onions into the juices.
Then add two cans of cream of mushroom soup...
...and mix with the juices. Do your best not to disturb the roast. Cook for another two hours on high. Check for fall-apart fork tenderness. If necessary, cook for another hour or so. Then switch to warm setting. It's pretty difficult (within reason) to overcook it.
And This Is The AMAZING Result...
Expert Tips
- Avoid the urge to add the soup at the beginning. I know that makes it easier, but a few things will happen if you do that. First, the roast won't develop any color - and with food, color equals flavor. Second, adding the soup first will literally just boil the roast - which is not what you want to do.
- If you want to take it to a whole new level, sear the roast in a cast iron skillet until caramelized on both sides before placing in the slow cooker.
FAQs
Can I use a different size roast? Any size roast will work with this method. My general rule-of-thumb is this... One hour for each pound, plus one more hour.
Is there a way to make this gluten-free? Yes, any gluten-free cream of mushroom soup should work just fine.
Can I make this in an Instant Pot? I wouldn't recommend using this soup in a pressure cooker because creamy things have a tendency to separate when cooked under pressure. But here's a version written for Instant Pot that is tried and true.
More Sunday Dinner Recipes
- Bundt Pan Chicken
- Mint-Crusted Rack of Lamb
- Lemon Dill Salmon
- Cast Iron Cornbread
- Cornbread Dressing
★ Did you make this recipe? Please give it a star rating below! ★
- 5 lb chuck roast
- 2 tsp sea salt
- 1 tsp ground black pepper
- 2 yellow onions thick sliced
- 21 oz cream of mushroom soup
-
Season chuck roast generously on all sides with salt and pepper.
-
Place roast in slow cooker and cover with sliced onions. Cook on high for 4 hours.
-
After 4 hours (and once the roast has released its juices), slide the onions into the juices. Then add two cans of cream of mushroom soup and mix with the juices. Do your best not to disturb the roast. Cook for another two hours on high.
-
Check for fall-apart fork tenderness. If necessary, cook for another hour or so. Then switch to warm setting. It's pretty difficult (within reason) to overcook it.
Expert Tips
- Avoid the urge to add the soup at the beginning. I know that makes it easier, but a few things will happen if you do that. First, the roast won't develop any color - and with food, color equals flavor. Second, adding the soup first will literally just boil the roast - which is not what you want to do.
- If you want to take it to a whole new level, sear the roast in a cast iron skillet until caramelized on both sides before placing in the slow cooker.
FAQs
Can I use a different size roast? Any size roast will work with this method. My general rule-of-thumb is this... One hour for each pound, plus one more hour.
Is there a way to make this gluten-free? Yes, any gluten-free cream of mushroom soup should work just fine.
Can I make this in an Instant Pot? I wouldn't recommend using this soup in a pressure cooker, but here's a version written for Instant Pot that is tried and true.
Can I cook this on low?Yes. You can cook on low for 8 hours
Calories: 378 kcal | Carbohydrates: 4 g | Protein: 39 g | Fat: 23 g | Saturated Fat: 10 g | Cholesterol: 133 mg | Sodium: 893 mg | Potassium: 717 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 25 IU | Vitamin C: 1 mg | Calcium: 38 mg | Iron: 4 mg
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