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Awesome Slow Cooker Pot Roast

"This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did. You'll want the cut to be between 5 and 6 pounds."
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8 h 10 m servings 426 cals
Original recipe yields 12 servings


  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 45.6 g
  • 91%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 639 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
  2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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Read all reviews 6861
  1. 9436 Ratings

Most helpful positive review

I have made this recipe at least 15 times. What I have found that the best cut of meat to use is a tri-tip roast. There is no need to brown the meat but I do recommend triming off as much fat a...

Most helpful critical review

I thought maybe I did something wrong when I made this and it turned out terrible, but when my mom tried it and mentioned her horrible results, I decided it wasn't just me. I don't know why the ...

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Least positive

I have made this recipe at least 15 times. What I have found that the best cut of meat to use is a tri-tip roast. There is no need to brown the meat but I do recommend triming off as much fat a...

If you are looking for the perfect roast recipe then look no further! I read pages and pages of the reviews & then took some of the suggestions and modified the recipe a bit. The result was sp...

OK.... I tried this recipe using a 4 lb. angus bottom round roast, and after reading all the reviews that said the gravy needed to be thickened. I decided to flour the roast with flour, granulat...

BADA-BING! I have been making this recipe for quite some time now, with the exception of the cream of mushroom soup. The soup adds that OOMPH to the gravy that I have been looking for! I used...

I wasn't able to follow this recipe, since I didn't have the soup and onion mix. But I wanted to add a tip that makes cooking in a crockpot SO much easier. Line the crockpot with a Reynold's ove...

Best tasting pot roast I ever had. To make it a little healthier, I cooked it all day on low and then refrigerated it. The next evening I was able to peel off over a 1" layer of beef fat that ha...

Just an additional note to say that it's important to sear the meat on all sides before adding to the crockpot- it only takes a few minutes and really helps to seal in the juices of the meat. I...

I seasoned the roast with salt, pepper, and Lawry's Seasoning Salt. I browned the roast on all sides in a hot skillet with a little olive oil in it. I transfered the roast to the slow cooker. ...

This recipe is excellent and you can't really tell canned cream of mushroom soup was used for gravy. A couple of things I substitute is an envelope of pre-packaged "pot roast" seasoning (McCorm...