This slow cooker pot roast is built for real life; for busy days, or even for when you need a rest day and need something easy.
It uses simple, affordable ingredients and turns them into something that tastes like you spent hours actively cooking, when in reality, you let time do most of the work.
It’s also hearty, balanced, and stretches well into leftovers, which makes it even more budget-friendly.
Ingredients You’ll Need
- 2–3 lb chuck roast
- 3–4 carrots, chopped
- 2–3 celery stalks, chopped
- 1 onion, sliced
- 1–2 cups cabbage, chopped
- 1 can cream of mushroom soup
- 1 to 1½ cups beef broth
- Salt (to taste)
- Pepper (to taste)
Optional seasonings:
- Garlic powder
- Onion powder
- Paprika
- Dried thyme or rosemary
How to Make It:
- Layer Your Ingredients
Place your chuck roast in the bottom of the slow cooker.
Add your veggies and let everything surround the roast.
- Add the Flavor Base
In a small bowl (or directly in the slow cooker), combine the cream of mushroom soup and the beef broth. Pour this mixture over the roast and vegetables.
- Season It Your Way
Sprinkle salt, pepper, and any additional seasonings over the top.
- Let It Cook
- Cook on low for 8–9 hours
or - Cook on high for 4–5 hours
As it cooks, the roast will become tender and easy to pull apart.
- Shred and Serve
Once done, use two forks to gently shred the meat. Mix everything together so the flavors fully combine, then serve warm.
This pot roast works beautifully on its own, but you can also serve it with:
- Mashed potatoes
- Rice
- Crusty bread or soft dinner rolls
All in all, this is a very forgiving recipe that is flexible to what you have on hand, and leftovers store very well in the fridge. Enjoy!