Pot Roast

Total Time:
8 hr 10 min
10 min
8 hr

6 servings

  • 1 (3-pound) boneless chuck roast
  • 1 1/2 teaspoons House seasoning, recipe follows
  • 1/4 cup vegetable oil
  • 1 onion, thinly sliced
  • 3 bay leaves
  • 3 or 4 beef bouillon cubes, crushed
  • 2 garlic cloves, crushed
  • 1 (10 3/4-ounce) can condensed cream of mushroom soup
  • 1/2 cup Chardonnay
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.

House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months

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Pairs Well With

Jammy, earthy red wine

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    My family really liked this recipe! My wife is not a "meat and potato" person, but she even complimented me when I made this. The roast turned out very tender and we used the liquid to make gravy. I did not have any Chardonnay, but I followed the recipe for everything else and it turned out great.
    Added some fresh thyme and rosemary, halved and seared the onions before adding to the pot instead of chopping, and cooked the whole thing on "high" for about 5 hours instead of 8. Very tender and flavorful and the broth was wonderful on mashed potatoes. Yum!
    Made this recipe to the T. Very very good. I cooked the roast for 8 hour and it came out perfect.
    I actually made this pot roast this Easter and I really liked it! I don't have a crockpot so instead I used the lowest setting of my oven. I despise onions as well as celery so I didn't use any onions and someone suggested that I use cream of celery because I still get the juiciness for the roast with little to no celery taste. Someone also suggested I add frozen peas. Whomever suggested those things I thank you because it was very tasty! I worry about most recipes because a lot of them require inions and peppers so as a novice cook i'm always apprehensive about most recipes because i'm not sure what to use to substitute yet. However I am growing as an "experienced home cook" and this is one of the recipes that helped as well as all the helpful comments. THANKS EVERYONE!!!
    This was amazing. I only added 1/4 cup of water and next time, I won't add any. The wine and mushroom soup provided enough liquid. So tasty. I added carrots and potatos, and left out the onion. Perfect!
    Your recipes are always great Paula and you're quite a cookie yourself! Keep your chin up young lady! I love roast and theres nothing more tender and tasty than a crock pot roast. Thank you!
    This was a fantastic recipe! I tweaked it a bit, according to other reviews on the site, adding more fresh garlic, fresh thyme, fresh veggies in last few hours of cooking, using a bit more wine, and deglazing the pan used to brown the roast using the wine and sliced onions. It was delicious, though I used a lot less water than called for due to the roast and veggies creating more juice. I will definitely make again!
    This is the best pot roast recipe. The only thing I do different is make the cream of mushroom from scratch. It is really easy and tastes so much better. It also cuts down on a lot of the salt. I usually omit the bouillon unless I make my own cream of mushroom.
    I am so annoyed by the way this recipe was written - saying cover with enough water to "cover all the ingredients".. so now it's goopy and gross. Why not say add a cup of water like in the video. ARGH!
    Love, Love, Love this recipe! Very tasty and easy to cook.
    I made this yesterday... when it says "cover with enough water to cover all ingredients," was I not supposed to cover all the ingredients with water? The whole crockpot was filled and the gravy tasted like water!! Yuck
    very easy dinner, I use a pkt of dry onion soup and mix it w/the mushroom soup, vs all the other stuff,,,, no lumps put potatoes, carrots on bottom and rest roast on top! the cubes make it too salty
    Had to cook for 10 hrs to get the meat just fork tender. I will be making this again !
    The recipe was tasty, but the gravy needed a little bit of sprucing up. To get rid of the gray mushroom lumps and strings of cooked onion slices, I used an immersion blender to thicken and smooth out the sauce.. As a side dish I served boiled orzo mixed with a few sauteed mushroom slices. I put some gravy over the orzo mixture, and sprinkled it with a little parsley. Delicious. I did make one small adjustment. Instead of using house seasoning, I just used a bit of black pepper and powedered garlic. The reason for this is because the sauce already had a goodly amount of salt from the mushroom soup and the bouillon. I am glad I did not use the house blend, or it would have been a bit too salty for our taste.
    Paula's pot roast is the most delicious you will ever eat, and foolproof using the crock pot! We have served this to family, friends and at pot lucks and everyone RAVES wanting the recipe. You are the BEST, Paula!
    Best Pot Roast EVER!!!
    FreddieC007 - You aren't supposed to to add the whole cup of salt. You use 1 1/2 TEASPOONS of the MIXTURE of salt, pepper, and garlic powder. 
    I thought it was pretty good. I did not think it was too salty but if you're worried about too much salt, use low sodium bullion and mushroom soup.
    Salt in the seasoning, salt in the bouillion, and salt in the soup - way OTT! At least the recommendation could have been to use low-sodium mushroom soup, and spare the poor beast the insult of using bouillion. A home-made stock or fresh store-bought is the only broth that should be used when cooking anything!
    The meat was very tender and beautiful, but the salt rub was WAY too much. 1 cup of salt? Seriously 1/2 C would have sufficed. My guests were all asking for more water. Let me put it this way: I would NOT feed this to someone with a heart condition.
    This was so tasty and delicious. The only thing I changed was that I didn't add water at the end. This makes it too watery and dilutes the concentration of flavor. Keeper!
    This recipe is sooo goood! My daughter love it and so am i! So simple to make it but the taste is so delicious. Thank you Paula!
    This is a absolute winner! When reading it I thoght it seemed to simple to have the complex flavor that it indeed has. I did sweat the onions in the pan I browned the roast in and then de-glazed it with the wine. I also added carrots and new potatoes 2 hours before it was finished. I thinkened the gravy with the cornstarch and water as mentioned in the video. It was a hit with everyone and so easy to make. Thank you Paula!!
    I did not have cream of mushroom soup so I added two cans of sliced mushrooms and some cream and flour to simulate the soup. I also de-glazed the searing pan with the sliced onions to impart more flavor into the crock pot. It was delicious! I think I prefer having those extra mushrooms. Whoever said there was too much salt must have misread the recipe.
    My husband LOVES this recipe. I use the wine to deglaze the pan after searing the meat - it seems like not doing this would be missing an opportunity. Also, with about 3 hours left I throw some veggies (carrots, potatoes, celery in; the carrots are the best thing about any pot roast if you ask me.
    My whole family and guests loved it! I have three young tots...they loved it! We threw in carrots as suggested by some others. We also served up mashed potatoes and smothered them in the delicious gravy. Of course buttered rolls helped sop of the extra gravy too!
    I added carrots, celery, zucchini, Italian stewed tomatos, shallots, beef broth, and substituted tomato soup for the mushroom, but then added a handful of mushrooms, and about a cup in a half of the wine. The flavors infused with the beef and crated an amazing broth with a savory flavor!
    I forgot to add we used an organic roast from whole foods wasn't fatty at all.
    If you follow the instructions (i.e., don't cheat and think this will work by setting the slow cooker to High for five hours! LOL!, you will have a delicious pot roast! Followed the instructions as given other than using beef broth instead of cubes/water. Made the gravy a bit thicker with the cornstarch/water, too. Threw in a bunch of carrots. Any root veggies would work like that! Definitely on my keeper list :
    Personal experience tells me that you MUST sear the beef. The people who said it was too salty didn't read the recipe carefully. You aren't meant to use ALL of the house seasoning, just enough to coat the meat on both sides. There was a lot of juice so if you don't want to have a lot of juice cut it down. I was shocked that people complained about the Bay Leaf. I think these people have never cooked with Bay Leaf before. I use it in many things and worked great in this recipe. Recipe is very forgiving and allows you to be creative. Don't add potatoes right away either. Serve on side. I am happy with this recipe.
    Paula, for the most part your recipes are good, but baby, this one is really bad and needs to be taken off of this website or get your name off of it asap!!! 
    This was one of the worst things I have ever tried! I am a chef, and even tho I have my own recipes, I enjoy cooking from other peoples recipes as well. Right from the beginning I wasn't too sure about this one based on the ingredients listed, but I tried it anyway based on the reviews and your reputation. This is a complete waste of time and money! The meat was awful and the broth was even worse. I wouldn't even give it to the neighbors dog!  
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    Winter Entertaining Guide