Awesome Slow Cooker Pot Roast Plus Extras


This simple pot roast makes its own gravy in the slow cooker. As a single parent to girls, I am always trying to get the food groups into my abbreviated meals. I threw in potatoes, carrots, yellow squash, and zucchini to add to the original base recipe. They love stew, so this leads them in that direction, but is still a roast. It was a hit. I hope you enjoy it!

Prep Time:
15 mins
Cook Time:
3 hrs
Total Time:
3 hrs 15 mins
16 servings


  • 2 (10.75 ounce) cans condensed cream of mushroom soup

  • 1 ¼ cups water

  • 1 (1 ounce) package dry onion soup mix

  • 5 ½ pounds pot roast

  • 2 potatoes, cut into cubes

  • 2 carrots, sliced and halved

  • 1 yellow squash, sliced

  • 1 zucchini, halved lengthwise and sliced


  1. Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.

  2. Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.

Nutrition Facts (per serving)

402 Calories
13g Fat
10g Carbs
57g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 402
% Daily Value *
Total Fat 13g 17%
Saturated Fat 5g 23%
Cholesterol 140mg 47%
Sodium 480mg 21%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 57g
Vitamin C 8mg 42%
Calcium 25mg 2%
Iron 6mg 33%
Potassium 724mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love