Main Course/ Recipes

Pot Roast

This pot roast is one of those dishes that I make over and over for my family. First of all, it’s a slow cooker meal so it’s super easy. Second of all, it has AMAZING amounts of flavor! The meat falls apart so easily and the potatoes and carrots are so tender they basically melt in your mouth. And the gravy that it makes…I could drink it with a straw!

I actually have a pot roast cooking as I type this and the smell is filling up my whole house and torturing me until dinner time. When I used to work outside the home I would set the slow cooker before work and come right home to eat. Now that I’m home with my little ones, I smell it all day and pray that dinner time gets here quickly!!

I promise if you make this pot roast, your family will be singing your praises and it will become a family staple in your home! (And they will never know how easy it was!)

Click here to PIN FOR LATER!

Pot Roast


PS. Make sure you LIKE MY FACEBOOK PAGE so you never miss a recipe!! 

Tip: You can quickly prepare this the night before and just leave it in the fridge over night. Pop it in the slow cooker in the morning and it’ll be ready for dinner!

First take your roast and rub it down with the salt and pepper and place it in your slow cooker fat side up. The fat will melt into the meat slightly and give it more moisture. Also, by having it on the top,  you can remove it at the end if you don’t like to serve that part. (Sorry mom, I don’t sear the meat.) I know she’s cringing but I find it tastes just as good and I’m all about making things as simply as possible!

Pot Roast

Now about my slow cookers..I actually own three slow cookers and each serves a purpose. I don’t waste valuable pantry space on things I don’t use! So I have THIS medium sized one for smaller things like chicken breasts or meatballs. Then I have a baby one like THIS  for dips and cheeses. It’s actually my favorite one because it’s so cute and it’s great for party foods! and THIS large one that I’m making the roast in. I like to find the biggest roast in the grocery store so that I can have lots of leftovers and I need a large crock-pot for that.

Ok back to the roast! Add your halved potatoes, carrots, chopped onion, and garlic to the slow cooker. Just tuck it down all around the meat. Thank you Coco for always helping me!

Pot Roast

Now in a separate bowl, whisk together your 2 cans of mushroom soup and the beef broth.

Pot Roast

Dump the liquid into the slow cooker. I also added a cup of water to my slow cooker because the liquid didn’t quite cover my giant roast but you don’t need to unless your roast is sticking out too much. Tie your three springs or oregano together with kitchen twine and toss them right on top. I tie them so I can easily find them and pull them out at the end. If you don’t have fresh oregano, just use 1/2 teaspoon of dried and sprinkle it in. Sprinkle 1 teaspoon of salt and 1/2 teaspoon of pepper over everything as well.

Pot Roast

Now put the lid on your slow cooker and either place it in the fridge until you’re ready to cook it or go ahead and set it on high for at least 8 hours. I always prepare mine at night and then put it to cook first thing in the morning.

When it’s done cooking, open the lid and using tongs, scrape off that layer of fat and discard. It will come off very easily. Then using the same tongs, take the meat out and place it in a serving dish. The meat WILL fall apart as you remove it. That’s a good thing 🙂 Then using a slotted spoon, scoop out your veggies and place them around the meat. Your slow cooker should now just have the gravy in it. You don’t have to, but I like to thicken my gravy up a bit.

Here’s how to thicken your gravy: in a small bowl or cup take 1/4 cup of cornstarch and 1/2 cup of cold water and stir together with a fork until there are no lumps. Add the cornstarch mixture to the slow cooker with the gravy and stir together. Let it cook for about 5 minutes and then either pour it over the roast or add it to a gravy boat. 🙂

Pot Roast


This Pot Roast goes great with my GARLIC CREAM CHEESE MASHED POTATOES!

Cream cheese garlic mashed potatoes, mashed potatoes, potatoes, recipe, easy, dinner, thanksgiving recipe, christmas recipe, cream cheese, garlic, creamy mashed potatoes


Pot Roast
Course: Main Course
Cuisine: American
Keyword: Pot Roast
  • 1 bottom round roast (find one that will fit your slow cooker)
  • salt & pepper
  • 1 28 ounce bag of honey gold potatoes
  • 1 lb baby carrots
  • 32 ounces beef broth
  • 2 cans cream of mushroom soup (10.5 ounce cans)
  • 4 large garlic cloves - chopped
  • 1 yellow onion - chopped
  • 3 springs of fresh oregano or 1/2 teaspoon of dried
  1. Rub your roast with 1 tablespoon of salt and 1 teaspoon of pepper.

  2. Place the roast in your slow cooker. (fat side up)

  3. Cut your potatoes in half and toss them in. (No need to peel them!)

  4. Toss in your carrots and your chopped onion and chopped garlic.

  5. In a separate bowl, whisk together your mushroom soup and beef broth.

  6. Pour the soup mixture over the roast. 

  7. Add in your oregano (either fresh or dried). If using fresh oregano, tie your sprigs together so you can fish them out later.

  8. Sprinkle in 2 teaspoons of salt and 1 teaspoon of black pepper.

  9. Cover and cook on high in the slow cooker for at least 8 hours.
  10. After the 8 hours, you can shred the roast. I like to remove the fatty top. You can do this by just using tongs and pulling it off and discarding it. Then using 2 forks, just shred the meat into smaller pieces of your preference.  

  11. See recipes notes for instructions on how to thicken your gravy. 

Recipe Notes

Tip* You can prep everything the night before and just keep it in the fridge until the morning. In the morning pop it in the slow cooker and cook on high for 8 hours.

Here's how to thicken your gravy:
In a small bowl or cup take 1/4 cup of cornstarch and 1/2 cup of cold water and stir together with a fork until there are no lumps. Add the cornstarch mixture to the slow cooker with the gravy and stir together. Let it cook for about 5 minutes and then either pour it over the roast or add it to a gravy boat.

Coco and Ash

Pot Roast

Join My Mailing List

and get an FREE download of a printable grocery shopping list and receive email updates of NEW recipes!

I agree to have my personal information transfered to MailChimp ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

You Might Also Like

  • Vicky @ Avocado Pesto
    August 30, 2016 at 1:40 pm

    I love love love tender fall apart meat – def my favorite! This looks delicious! I can’t believe you have three whole slow cookers! I don’t have a single one : ///

    • Coco and Ash
      August 30, 2016 at 1:41 pm

      Haha I know! It’s crazy but I really do use every single one!! 🙂

  • Platter Talk
    August 30, 2016 at 2:17 pm

    Oh! That looks soooo good! May I stop in for dinner?

    • Coco and Ash
      August 30, 2016 at 4:55 pm

      It’s so yummy!! Let me know if you make it!! 🙂

  • Lisa
    August 30, 2016 at 3:17 pm

    This looks wonderful! I love that it’s almost time to stow away the grill and get out my slow cooker! I think the inventor deserves a prize, or medal, or plaque in recognition of the many meals served to hungry families when they would have otherwise been stuck eating sandwiches or a bowl of cereal because there wasn’t time to cook dinner after work! ?

    • Coco and Ash
      August 30, 2016 at 4:54 pm

      Thank you! and I totally agree with you! 🙂

  • Tara@SimpleFood365
    August 30, 2016 at 3:53 pm

    This looks fantastic! I absolutely love pot roasts that just fall apart like this. And I would be completely lost without my slow cooker – LOVE it!

    • Coco and Ash
      September 10, 2016 at 9:18 pm

      Thank you!!! Same here!

  • Amanda | Chew Town
    August 30, 2016 at 8:11 pm

    Slow cooker meals definitely provide immense reward for little effort. The flavour that a slow roast piece of meat has is simply wonderful! I love the combination of flavours you’ve included in yours.

  • Mercedes
    September 8, 2016 at 6:09 pm

    I’m going to make this tomorrow. I can’t wait! It looks amazing.

    • Coco and Ash
      September 9, 2016 at 9:40 am

      Yay!! Let me know how it is!

  • Hilda
    September 14, 2016 at 11:41 am

    Do your veggies not get over cooked? My problem when I throw them all in together is the veggies tend to be more mushy than I like….?

    • Coco and Ash
      September 14, 2016 at 1:36 pm

      In the roast, the veggies do come out soft. (I tend to like them that way in a roast) But you could try throwing them in for the last half or the last couple of hours!

  • Danna
    September 20, 2016 at 3:57 pm

    I have used bay leaf before instead of oregano. What, in your opinion, is the difference?

    • Coco and Ash
      September 21, 2016 at 3:27 pm

      You can totally use bay leaves! It won’t change the flavor too much. Just gives it a little herby earthy taste 🙂

  • Megan
    September 25, 2016 at 3:17 pm

    This looks amazing but I can’t stand the taste of mushroom. Does it come through with the soup being in it ? Any substitutes ?

    • Coco and Ash
      October 4, 2016 at 9:48 pm

      Hi Megan, Sorry for the delay in response!! Your comment was stuck in my spam folder for some reason 🙁 But I HATE HATE HATE mushrooms and this is totally fine with me 🙂 It just makes it nice and creamy!

  • Felicia
    September 25, 2016 at 9:06 pm

    Can this be put on low for an extended period of time? Has anyone tried that?

    • Coco and Ash
      September 26, 2016 at 11:18 am

      I have not tried that Felicia. It would probably take a lot longer though. Let me know if you try it!

  • Kitty
    September 26, 2016 at 9:48 am

    The recipe sounds delicious. Your slow cooker confuses me as it looks like my grandmas old fashion roaster, no low, med or high as it goes in the oven. Maybe the picture was just for esthetics. Do you think your recipe will fit in a 6 quart slow cooker?

    • Coco and Ash
      September 26, 2016 at 11:19 am

      Thank you! What you are seeing in the photos is the INSERT to my slow-cooker. I had not placed in in the actual slow cooker yet. Mine is just a regular one with the regular “low, med, high” settings 🙂

    • Coco and Ash
      September 26, 2016 at 11:20 am

      Also, Kitty, you will just have to pick a roast that will fit in your slow cooker. The recipe is VERY forgiving and as long as you have the basics, just add in as much as you can fit 🙂

  • Lesley
    September 27, 2016 at 12:00 pm

    Why am I nervous to put it on high for that long? I’ve never cooked meat on high for longer than 2-4 hours. :/. Also I couldn’t find a bottom roast so I used a chuck roast. Any suggestions on temp and time? As its already in the cooker :p

    • Coco and Ash
      October 4, 2016 at 9:51 pm

      Hi Lesley! I’m so sorry for the delay in my response!! your comment got sent to my spam folder somehow 🙁 How was the roast?

  • Kara
    September 27, 2016 at 3:54 pm

    I’m planning on prepping this tonight for tomorrow morning but I am very nervous putting this on HIGH for 8 hours while at work. I was thinking of doing LOW but I of course would like to stick with what will work and be ready for dinner. My cooker is the same as your I’m pretty sure. So would this work on LOW or you still suggest HIGH for 8 hours? I know I’m being a nervous nelly, sorry!

    • Coco and Ash
      September 29, 2016 at 2:48 pm

      Hi Kara!! Defintely HIGH is what it should be cooking at 🙂

  • Natalie
    September 28, 2016 at 10:24 am

    Any recipes I’ve used to cook a pot roast in the crockpot called for cooking it on high for 4-6 hours or on low for 8-10. Cooking it on high for so long won’t dry it out?

    • Coco and Ash
      October 4, 2016 at 9:44 pm

      I’ve never had a problem 🙂

  • Kayla LeBoeuf
    September 29, 2016 at 1:53 pm

    I’m making this for my sister who just had her son Sunday. She is GF and I will be using creamy mushroom by progresso instead of COM. Should this turn out the same? It isn’t as thick as COM

    • Coco and Ash
      September 29, 2016 at 2:48 pm

      I’m not positive on how different it will be but I’m sure it’ll still taste great! The beef broth will still provide tons of flavor and you can always thicken the sauce with your choice of thickener after the roast is done cooking 🙂 Good luck!! I’d love to hear back on how it turns out!

  • Kayla LeBoeuf
    September 30, 2016 at 7:38 am

    It’s going in right now! I’ll let you know I’m about 8 hours lol. Is a cab chuckeye roast going to taste the same?

  • Kim Smith
    October 4, 2016 at 4:42 am

    Looks delicious! I will need to try this because I love crock pot dinners. Feels like I don’t have to cook.

    • Coco and Ash
      October 4, 2016 at 10:54 am

      I totally agree!!! And Thank you! 🙂

  • Amanda
    October 4, 2016 at 6:06 pm

    This looks absolutely amazing and perfect for fall! I’m saving the recipe 🙂

  • Amy
    October 5, 2016 at 5:58 pm

    I made this pot roast today and it’s amazing!!! Husband said it was one of the best things I’ve ever made!!!

    • Coco and Ash
      October 6, 2016 at 9:42 pm

      I’m so glad you all liked it!!! 🙂

  • Over 75 of the Most Delicious, Easiest Meals for Your Family
    October 26, 2016 at 12:03 pm

    […] Pot Roast  […]

  • Kim
    November 3, 2016 at 10:23 am

    Just put my pot roast together for dinner tonight – can’t wait to see how it comes out!!

    • Coco and Ash
      November 3, 2016 at 11:03 am

      Awesome!!! Let me know what you think Kim!

  • Tisha G.
    November 4, 2016 at 7:02 am

    Will this recipe work with a chuck roast?

    • Coco and Ash
      November 4, 2016 at 3:56 pm

      Hi Tisha, I have never used a chuck roast with this recipe. I’m sure it would work but a chuck roast has more connective tissue and can be tougher. However since it’s cooked for such a long time in a slow cooker, it would probably turn out ok. Just a personal preference.:)

  • Katie Guban
    November 13, 2016 at 8:44 pm

    How many does this feed??

    • Coco and Ash
      November 13, 2016 at 9:24 pm

      Hi Katie! It just depends on what size roast you get. Usually I would calculate each person eating about 1/3 or 1/2 pound of meat so you can go from there. I always make this when we have family over and it’s usually about 6 people and we have some left overs :). Hope that helps!

  • Tori
    November 17, 2016 at 3:16 pm

    Made it! Loved it!

  • Jenn
    December 6, 2016 at 6:53 am

    It says cook on high for 8 hours…. is this correct? I have never cooked anything on high…

    • Coco and Ash
      December 6, 2016 at 10:15 am

      Yes that’s correct…it’s on high 🙂

  • Destiny
    December 13, 2016 at 3:57 pm

    Hi! I made this a couple of weeks ago and it was so good i have decided that I am making this for Christmas dinner. I have one problem, though. Since this has carrots and potatoes in it, I wondered if you ever make any other sides with it. I guess I can just make a nice salad and have dinner rolls but I just wondered if you have any other suggestions. Thx!

    • Coco and Ash
      December 13, 2016 at 4:52 pm

      Hi Destiny! I’m so glad you liked it!! Well sometimes I do what you said and serve it with rolls and a salad and sometimes I leave the potatoes out of the roast and then I can serve it with mashed potatoes 🙂 it’s a very “brown” dish so some green veggies would be nice too!

    error: Content is protected !!