Getting a hearty, home-cooked dinner on the table during busy weeknights can feel like mission impossible. Between after-school activities, work deadlines, and the general chaos of daily life, it’s tempting to just order takeout or heat up a frozen meal instead.
That’s why this pot roast with cream of mushroom soup has become my reliable dinner hero – it’s comforting yet super simple, requires minimal hands-on time, and uses ingredients you probably already have in your pantry. Plus, your whole house will smell amazing while it cooks!
Why You’ll Love This Pot Roast
- 5-ingredient simplicity – With just five basic ingredients, this pot roast proves that sometimes the simplest recipes are the most satisfying.
- Dump-and-go preparation – Just season the meat, add the ingredients to your slow cooker, and let it work its magic – no complicated steps or fancy techniques needed.
- Fork-tender results – The long, slow cooking process breaks down the tough meat fibers, giving you perfectly tender pot roast every time.
- Rich mushroom gravy – The cream of mushroom soup creates a ready-made gravy that’s perfect for spooning over mashed potatoes or rice.
What Kind of Chuck Roast Should I Use?
For a pot roast, you’ll want to look for a well-marbled chuck roast, which comes from the shoulder area of the cow. The most common cuts you’ll find at the store are chuck eye, chuck roll, or shoulder roast – any of these will work great for this recipe. When shopping, look for meat with white streaks of fat running through it (called marbling), as this helps keep the meat moist and adds flavor during the long cooking process. A good rule of thumb is to choose a roast that’s at least 2-3 inches thick, and don’t worry too much about trimming the fat before cooking since it will help make your meat tender and juicy.
Options for Substitutions
This simple pot roast recipe can be adapted with several easy swaps if needed:
- Chuck roast: While chuck roast is ideal for its marbling and flavor, you can use other tough cuts like bottom round, brisket, or rump roast. Just keep in mind these cuts might need a bit more cooking time to get tender.
- Cream of mushroom soup: Out of cream of mushroom? You can use cream of celery or cream of onion soup instead. For a homemade option, mix 2 cups of beef broth with 1 cup of heavy cream and 8 ounces of chopped mushrooms – cook this mixture until it thickens before using.
- Yellow onions: White onions or sweet onions work just fine here. You could even use red onions in a pinch, though they’ll give a slightly different flavor.
- Sea salt: Regular table salt works perfectly well – just use about 1/4 teaspoon less since table salt is typically more concentrated than sea salt.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking pot roast is rushing the process – this cut needs a low and slow approach, cooking for at least 8 hours on low in your slow cooker (or 4-5 hours on high) to break down the tough connective tissues.
Another common error is not searing the meat before placing it in the slow cooker – taking just 10 minutes to brown all sides creates a richer flavor and better texture in the final dish.
To prevent a watery sauce, avoid lifting the slow cooker lid during cooking as this releases essential moisture and heat, adding 15-20 minutes to your cooking time each time you peek.
For maximum tenderness, make sure to cut your roast against the grain when serving, and if you notice your sauce is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with cold water and stirring it into the hot liquid.
What to Serve With Pot Roast?
This hearty pot roast practically begs for some classic comfort food sides to round out your meal. Mashed potatoes are a natural choice since they’re perfect for soaking up all that rich mushroom gravy – I like to make mine extra creamy to match the sauce. A side of roasted carrots or green beans adds nice color to the plate and helps balance out the richness of the meat. For a complete Sunday dinner feel, try adding some warm dinner rolls or crusty bread to mop up any remaining sauce (trust me, you won’t want to leave any behind!).
Storage Instructions
Keep Fresh: This pot roast stays good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day or two as everything melds together! Just make sure to keep the meat and gravy together to prevent the roast from drying out.
Freeze: Got leftovers? This pot roast freezes really well! Place it in a freezer-safe container with plenty of gravy and it’ll keep for up to 3 months. I like to portion it out into smaller containers – it makes for super easy weeknight dinners later on.
Reheat: To warm up your pot roast, place it in a covered dish and heat it in the oven at 325°F for about 20-25 minutes, or until heated through. You can also use the microwave – just make sure to use medium power and stir the gravy occasionally. Add a splash of beef broth if needed to keep everything moist.
| Preparation Time | 15-20 minutes |
| Cooking Time | 360-420 minutes |
| Total Time | 375-440 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2200
- Protein: 150-170 g
- Fat: 130-150 g
- Carbohydrates: 50-60 g
Ingredients
- 5-pound chuck roast
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 thickly sliced yellow onions
- 21 ounces cream of mushroom soup
Step 1: Season the Roast
Begin by generously seasoning your chuck roast on all sides with sea salt and ground black pepper.
This will help to enhance the flavors while the roast cooks.
Step 2: Prepare the Slow Cooker
Place the seasoned roast at the bottom of your slow cooker.
Arrange thick-sliced yellow onions on top of the roast.
This layering helps distribute flavors as the roast cooks.
Step 3: Initial Cooking Period
Set your slow cooker to high and cook the roast for 4 hours.
During this time, the roast will start to release its juices, creating a flavorful base for the onions and soup.
Step 4: Combine with Mushroom Soup
After 4 hours, slide the onions into the liquid that has accumulated around the roast.
Pour two cans (21 oz) of cream of mushroom soup over the roast.
Carefully mix the soup with the juices in the slow cooker, being cautious not to disturb the roast’s position.
Step 5: Final Cooking Period
Continue cooking for another 2 hours on high.
Check the roast for tenderness; it should easily fall apart when tested with a fork.
If it needs more time, cook for an additional hour.
Step 6: Serving and Holding
Once the roast reaches the desired tenderness, switch the slow cooker to the warm setting.
This will keep the roast at an ideal temperature until you’re ready to serve.
Enjoy your tender, flavorful chuck roast!