177 Reviews of Awesome Slow Cooker Pot Roast

From: Sheri L. Hamilton

On Dec 31, 2004

Great flavor. So quick and simple. I also threw in potatoes with the roast. Cooked 6lb roast on low for 12 hours. It fell apart when pulling it out of the crockpot. I used the drippings to make an incredible gravy. The trick to cooking roast - you can almost never overcook it. I always undercooked my roasts and that is why they were so tough and chewy.

From: Teresa M

On Jun 15, 2005

This was EXCELLENT and exactly the “taste” we were looking for in a pot roast, we both agreed on that, so the Awesome Slow Cooker Pot Roast title is the perfect description, as it don’t get any better than this. I had a much smaller roast (3 lbs.), so only needed 1 can of cream of mushroom soup, reduced the water to 1 cup to compensate for the smaller roast, and then added about 3/4 cup of water and 1/4-1/3 cup of cornstarch blended into it in the last hour to thicken the gravy a little more. I also added 2 very large potatoes (thickly sliced) and 5 sliced carrots and that was just right for 2 people and plenty of wonderful leftovers for two-three people, plus some great beef sandwiches for my husband’s lunch, and probably mine too. I also did add more than several twists of freshly ground peppercorns. This is totally comfort food at it’s finest with whole wheat bread and butter. We really both love this recipe, and I’ll know how I want to do my roast time. Thanks KC so much for sharing this! It’s my favorite recipe on Zaar so far, and that’s no small thing!

From: Chef #365507

On Jan 11, 2008

Quick & Easy!! I sub beef broth for the water and use a boneless chuch roast. Baby carrots & whole new potatoes always make it in the pot too. I always have left overs so...I shread the meat into small chunks & the next day put the whole thing, meat, carrots, potatos and some gravy into a pie dish and cover w/1 9" pie shell. Bake for 45 minutes at 375.

From: Kathy in Fla

On Apr 2, 2003

This is a wonderful way to cook an inexpensive roast. It does make a tasty gravy. I have also used cream of chicken soup and a package of dry brown gravy mix. You can also use cream of celery soup and the onion soup mix.

From: soulmatesforever

On Apr 12, 2004

!! Soooo good!! My husband would rate this a 20 if he could. The roast is so tender and the gravy was fantastic. I did cut everything in half as I only used a 2 lb roast and cooked it on low for 8 hours. I also added some black pepper and garlic powder to the roast before pouring the soup on. A+++++

From: Bev

On Feb 9, 2006

I have now discovered my new favorite crockpot pot roast! The flavor of this roast is perfect. Not too salty and not too bland ~ just right! This makes the perfect gravy and you will not have to do a thing to it to serve. I served this roast with mashed potatoes, peas, applesauce and crusty Italian rolls. A perfectly comforting and very easy to prepare meal! Thank you so much for sharing this recipe which will be enjoyed in my house for a long while to come : )

From: ~Leslie~

On Oct 25, 2006

Wow!!! So simple and so delicious! I had a crappy cut of beef roast in my freezer that I really did not know what to do with. I had purchased two of these roasts, made one about 3 months ago with my regular recipe and it was sooooo terrible. Tough and nasty. So here I was left with one more roast, and NO WAY did I want to even eat it LOL, but I couldn't bring myself to throw it out! So I gave this recipe a go, and guess what? The most beautiful piece of meat was the end result! I was so pleased! Tender, and so flavourful, this recipe will save even the worst roast, I can't imagine how tasty a good cut of beef would be! Thanks for a terrific recipe that I will always use in my slow-cooker!

From: DDW

On Mar 13, 2006

This is how I grew up eating pot roast. The only difference is I use one package of onion soup and 1 can cream of mushroom soup mixed and no water. (This amount is perfect for a smaller roast.) The juices from the meat are always enough to make a nice gravy. I'm going to have to make this soon - it's a good one, you won't be dissappointed.

From: Christmas Carol

On Jan 6, 2005

We enjoyed this last night for dinner but I must admit I've been making this for years! It is one of the very few recipes I will use a "cream of" soup in. I slathered it on steaks last night and cooked them for about 3 hours on 325 and they were so tender and delicious! The flavor is incredible. Served with Macaroni & Cheese & Honeyed Carrots. Real comfort food on a cold, snowy night.

From: sugarpea

On Nov 1, 2004

This is definitely a man pleaser. I made this with just 1 lb of chuck steak/roast using 1 can of soup, 3/4 can of water and 3T of onion soup mix. Worked beautifully and was a much appreciated comfort food. Great recipe, kc.