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Erica's Delicious Slow Cooker Beef Roast

"I love to make this very easy roast. It makes its own gravy and is oh, so tender and juicy! Best if served with mashed potatoes and green beans. Any cut of roast should work fine."
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9 h 20 m servings 577 cals
Original recipe yields 4 servings


  • Calories:
  • 577 kcal
  • 29%
  • Fat:
  • 36.2 g
  • 56%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 47.9 g
  • 96%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 650 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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  • Prep

  • Cook

  • Ready In

  1. In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.
  2. Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables.
  3. Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once.
  4. Transfer roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.


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

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Read all reviews 289
  1. 393 Ratings

Most helpful positive review

I made this twice exactly by recipe. While it is very good, it had an odd taste that a few in the family did not like. I omitted the garlic and changed the soup to cream of celery (added fresh m...

Most helpful critical review

My family didn't love this - not sure why. I've never cooked with canned soup before - maybe it was that. But it did make a nice, although fatty, gravy (and my meat was not very fatty). But...

Most helpful
Most positive
Least positive

I made this twice exactly by recipe. While it is very good, it had an odd taste that a few in the family did not like. I omitted the garlic and changed the soup to cream of celery (added fresh m...

HELPFUL SUGGESTIONS NOT MENTIONED: If you're cooking this for 8+ hours with a 2lb chuck roast and adding potatoes, celery and carrots, I suggest adding 1C of beef broth or the whole can (2C). A...

I love this recipe and use it every time I make a roast. I use a shoulder roast and add potatoes. It's really good if you use Campbell's Roasted Garlic Cream of Mushroom soup. Adds a little ex...

Wonderful roast - I didn't bother browning it though. I used a 3lb. roast and put it over a layer of portabella mushrooms. I added 1/4 cup of beef broth and 3 Tbsp. of low sodium soy sauce along...

I made this twice, once with a two pound blade roast and the other with a 4 pound cross rib roast - both times I added a few drops of Worchestershire sauce, and both times about the best roast w...

This is one of my most favorite recipes! It is so very good and DH loves it. I add potatoes to mine and a can of beef broth. I saute the garlic in the oil used to brown the roast and then add...

How can you rate a recipe when you change all of the original ingredients? I hate when people do that!

I'm giving this a 5 even though it was a little bland. I was ecstatic when I found a Laura's Lean Beef roast at Target! It was only 2 pounds, so I searched for a recipe using a 2 pounder. Defini...

Purty darn good slow cooked pot roast! Hubby loved it. The second time I made it I used beef stew meat and added a cup of beef broth and a tablespoon of worcestershire sauce. It makes a wonderfu...