Rating: 4.81 stars
45 Ratings
  • 5 star values: 39
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This is my go-to recipe for pot roast on a busy weekday. It uses inexpensive cuts of meat, made posh by the slow cooker. After years of tweaking others' recipes, I think I found a good mix of high-quality pot roast while still being very quick and easy.

Recipe Summary test

10 mins
8 hrs 10 mins
10 mins
8 hrs 30 mins
9 servings


Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker.

  • Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.

  • Heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. Spread celery soup mixture over roast.

  • Cook on Low, 8 to 10 hours.

  • Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes.

  • Strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute.

  • Slice roast and serve alongside vegetables and gravy.

Cook's Note:

For smaller roasts or to reduce the sodium content, use only half of the onion soup mix on the top of the roast.

Pot roast can also be shredded. Using two forks, shred the pot roast and remove any lingering globs of fat. Serve atop the vegetables covered in gravy.

Nutrition Facts

332 calories; protein 19.9g; carbohydrates 20.9g; fat 18.3g; cholesterol 72.3mg; sodium 982.8mg. Full Nutrition