Slow Cooker Sunday Pot Roast
Set it and forget it tender pot roast for Sunday vibes any night
Prep 10 min
Cook 8 hr
Total 8 hr 10 min
Serves 8
This slow cooker pot roast brings that classic Sunday dinner feeling to your weeknight. Simply prepare it in the morning and come home to a meal that feels like a warm embrace, with melt-apart beef and rich mushroom sauce.
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Ingredients
- 2 cans condensed cream of mushroom soup (10.5 ounce each)
- 1.25 cups water
- 1 package dry onion soup mix (1 ounce)
- 5.5 pounds pot roast (chuck roast recommended)
Instructions
- In your slow cooker, combine the cream of mushroom soup, water, and dry onion soup mix. Stir gently until well mixed.
- Place the pot roast into the slow cooker, turning it a few times to fully coat it with the soup mixture.
- Cover the slow cooker and cook on low heat for 8 hours, or until the meat is fork-tender and easily falls apart.
- Before serving, let the pot roast rest for a few minutes in the cooker to soak up the juices.
- Slice or shred the roast and spoon the rich mushroom-onion sauce over the top for a cozy, satisfying dinner.
Pro tip: For extra flavor, sear the pot roast in a hot pan before adding it to the slow cooker to develop a deeper crust.
Nutrition
This recipe works out to about 420 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.
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