Melt in the Mouth Beef Roast in the Slow Cooker
This melt in the mouth beef roast recipe is the best pot roast made with mushroom soup, dry onion soup mix, potatoes, and carrots! The meat will be so tender it will literally fall apart!
Servings 8 Servings
Calories 53kcal
Equipment
Ingredients
- 4-5 Pound chuck roast
- 10.5 ounce can cream of mushroom soup
- 1 ounce pkg dry onion soup mix
- 1 cup beef broth
- 4 medium potatoes
- 4 medium carrots
- 1 medium onion
- to taste salt and pepper
Instructions
- Make the gravy. Whisk a can of cream of mushroom soup (no milk added), dry onion soup mix, and beef broth together. Set aside.
- Prepare the roast. Grease the CrockPot or line it with a slow cooker liner. Add the chuck roast.
- Prepare the veggies. Dice carrots, potatoes, and onions into about 1/2 inch pieces. Spread the veggies around the roast.
- Add the gravy. Pour the gravy over the roast beef. Add fresh herbs if desired.
- Cook. Cook on low for 6-8 hours, or on high for 4-6 hours.
- Serve. Remove the roast and let rest on a cutting board for about 5 minutes. The roast should easily shred using two forks. Set veggies in a serving bowl. (See notes below about making gravy.)
Notes
Gravy: For a thicker gravy, add 3 Tablespoons of flour to 4 Tablespoons of water or beef broth. Stir until it's smooth. Pour over the roast and gently stir (it's okay if it's not all the way stirred through) about an hour before serving. The gravy will get thicker as it cooks.
Herbs and Garlic: For added flavor add fresh rosemary or thyme to the roast, plus minced garlic cloves before cooking.
No Veggies: You can easily make this recipe without adding carrots and potatoes. I always add onions for extra flavor.
Nutrition
Calories: 53kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 2mg | Sodium: 682mg | Potassium: 206mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5096IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 0.5mg