Pot Roast

Course Main Course
Cuisine American


  • 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


  • Rub your roast with 1 tablespoon of salt and 1 teaspoon of pepper.
  • Place the roast in your slow cooker. (fat side up)
  • Cut your potatoes in half and toss them in. (No need to peel them!)
  • Toss in your carrots and your chopped onion and chopped garlic.
  • In a separate bowl, whisk together your mushroom soup and beef broth.
  • Pour the soup mixture over the roast. 
  • Add in your oregano (either fresh or dried). If using fresh oregano, tie your sprigs together so you can fish them out later.
  • Sprinkle in 2 teaspoons of salt and 1 teaspoon of black pepper.
  • Cover and cook on high in the slow cooker for at least 8 hours.
  • 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.  
  • See recipes notes for instructions on how to thicken your gravy. 


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.