Slow Cooker Creamy Pot Roast

A comforting, tender beef pot roast slow-cooked with vegetables and a creamy herb sauce—perfect for cozy family dinners.

This pot roast has been a staple in my family for years, bringing everyone together around the dinner table with its hearty, homey flavors.

Ingredients

• Beef: 3 lbs (1.4 kg) beef chuck roast, 1 tsp kosher salt, 1/2 tsp black pepper
• Vegetables: 4 medium carrots peeled and cut into 2-inch pieces, 3 medium potatoes peeled and quartered, 1 large yellow onion cut into wedges, 3 cloves garlic minced
• Sauce: 1 can (10.5 oz/298 g) condensed cream of mushroom soup (gluten-free if needed), 1 cup (240 ml) beef broth, 1/2 cup (120 ml) heavy cream, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp dried thyme, 1 tsp dried rosemary
• Optional Garnish: 2 tbsp fresh parsley chopped

Instructions

Step 1:

Pat the beef chuck roast dry with paper towels. Season all sides with salt and pepper.

Step 2:

Optional for extra flavor In a large skillet over medium-high heat sear the roast on all sides until browned about 3 4 minutes per side.

Step 3:

Place the carrots potatoes onion and garlic in the bottom of the slow cooker. Lay the seared or raw roast on top of the vegetables.

Step 4:

In a medium bowl whisk together the cream of mushroom soup beef broth heavy cream Worcestershire sauce Dijon mustard thyme and rosemary until smooth.

Step 5:

Pour the sauce evenly over the roast and vegetables.

Step 6:

Cover and cook on LOW for 8 hours or HIGH for 5 6 hours until the beef is fork-tender and the vegetables are cooked through.

Step 7:

Remove the roast and vegetables to a serving platter. Stir the sauce in the slow cooker until smooth then spoon over the meat and vegetables.

Step 8:

Garnish with fresh parsley before serving if desired.

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This recipe reminds me of my grandmother's kitchen where every meal was a story and every bite brought comfort.

Required Tools

Slow cooker (6-quart or larger), chefs knife, cutting board, mixing bowl, whisk, large skillet (optional for searing)

Allergen Information

Contains dairy (cream condensed soup) and may contain gluten (check soup label). Contains soy and fish (Worcestershire sauce may contain anchovies). Check all ingredient labels for hidden allergens if you have sensitivities.

Nutritional Information

Calories 520, total fat 32 g, carbohydrates 24 g, protein 36 g (per serving)

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This slow cooker creamy pot roast is simple to make yet impressively flavorful and perfect for any occasion.

Recipe Questions & Answers

→ What cut of beef works best?

Beef chuck roast is ideal for slow cooking because it becomes tender and flavorful over long cooking times.

→ Can I sear the meat before cooking?

Searing the roast adds a deeper flavor and crust but is optional for convenience.

→ How do I thicken the sauce?

Mix 1-2 tablespoons of cornstarch with cold water and stir in during the last 30 minutes to thicken the sauce.

→ Are there alternatives for cream of mushroom soup?

You can substitute cream of chicken soup or add sliced mushrooms for a milder or more textured sauce.

→ What sides complement this dish?

Serve with crusty bread or creamy mashed potatoes to soak up the rich sauce.

→ Is this dish gluten-free?

Use gluten-free soup and check Worcestershire sauce labels to ensure it meets dietary needs.