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The Slow Cooker Onion Soup Pot Roast Recipe

This recipe always results in tender and flavorful meat and heads to the CrockPot in minutes.
Print Recipe
CourseMain Course
DietGluten Free
Prep Time10 minutes
Cook Time6 hours
Servings8 servings


  • 4 lb. beef roast usually chuck roast is used for pot roast
  • 1 can cream of mushroom soup
  • 1 pkg dry onion soup mix
  • ½ cup water
  • 6 small red potatoes scrubbed
  • salt and pepper
  • oil for frying
  • Optional: onions or carrots. Slice and add in with the potatoes if you like.


  • Put the oil in a cast iron skillet, salt and pepper roast, and brown over medium heat, turning to brown all sides of roast.
  • Remove roast to a platter and turn heat to low.
  • In same skillet, mix together soup, dry onion soup mix, and water. Stir to mix and get browned bits off the bottom (this is the good stuff :)).
  • Pour ½ mixture from skillet into the crockpot, then lay roast in.
  • Pour remaining mixture from skillet over the top of roast.
  • Arrange potatoes around the roast.
  • Cover and cook on low for 6 to 8 hours or until roast falls apart and potatoes are tender.


Why do you take the extra step to brown the meat before it heads to the CrockPot?
- Searing gives a yummy caramelized flavor to the meat.
- Searing helps eliminate extra fats and grease from the meat.
- Searing helps speed up the cooking time.
But...You don't HAVE to sear your meat. Why don't you try not searing one time and searing the next and see which you prefer?