Beef Pot Roast

Total Time:
9 hr 15 min
15 min
9 hr

8 servings

  • 1 (12-ounce) bag frozen onions
  • 1 (8-ounce) bag frozen baby carrots
  • 1 (8-ounce) package sliced mushrooms
  • 1/2 pound small new potatoes, halved
  • 4 pounds beef chuck roast, rinsed and patted dry
  • Salt and pepper
  • 2 tablespoons canola oil
  • 1 (10.75-ounce) can condensed cream of celery soup
  • 1 packet onion soup mix
  • 1 cup low-sodium beef broth
  • 1/4 cup steak sauce

1 (12-ounce) bag frozen onions

1 (8-ounce) bag frozen baby carrots

1 (8-ounce) package sliced mushrooms

1/2 pound small new potatoes, halved

4 pounds beef chuck roast, rinsed and patted dry

Salt and pepper

2 tablespoons canola oil

1 (10.75-ounce) can condensed cream of celery soup

1 packet onion soup mix

1 cup low-sodium beef broth

1/4 cup steak sauce

Into a slow cooker, put the onions, carrots, mushrooms, and potatoes.

Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables.

In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

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    233 Reviews
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    This was definitely easy to make and my family loved the new taste. My old recipe was boring for them. I will make this again we all loved it. We had a lot of meet left over so we used it for sandwiches the next day. I liked adding the steak sauce, I used A1, it is our family favorite. Very yummy!!
    LifeLongWeighDoc, I'd leave out the brown sugar too. Oh, so did Sandra, did you follow the recipie? Did you use frozen veggies?  
    devedsmith also didn't follow it either. The whole purpose of Sandras meals is to make them quick and easy with ingreadiants you probably have in your pantry, not spend all day making broths, sauces and soups. 
    Try the new cream of onion soup by Cambels in place of cream of mushroom or celery in any recipie, it is a great new flavor..
    This recipe was very easy and convenient, but the vegetables were over cooked and the gravy was too sweet. I will make it again, but would likely significantly decrease the brown sugar and cook the meat for the entire time and add the veggies in the last 1 to 2 hours.
    Very easy and extremely flavorful. I used fresh baby carrots instead of frozen. The fam loved it; and I will definitely make it again. The best, most tender way to prepare a roast.
    Huh? Why all the extra ingredients? Canned soup? Soup MIX? BOTH soups contain extra sodium and MSG which is simply not needed for a classic recipe. Exclude the soups, double the amount of broth, saute the veggs before using them and it will turn out amazing.. Made this recipe without those horrible corporate soups and this turned out delicious!
    I don't eat beef, but I made this for my husband for Fathers day. He and the kids totally enjoyed it. All made the tasty noises they save for the truly yummy stuff. Thanks Sandra Lee! I did leave out the onions and mushrooms because my husband doesn't like these.
    I thought this was a really good recipe. I used cream of mushroom soup instead of the celery and used the whole can of beef broth. Also, I didn't use the pearl onions. It was delicious!
    Super easy & yummy - a definite keeper.  
    SPECIAL NOTE: Does your crock pot lid fit loosely like (all of mine? I ALWAYS cover the crock pot w/ foil then put the lid on, otherwise the meal takes forever (and the carrots are never tender. 
    My adjustments/shortcuts: Added some parsley, used fresh unpeeled carrots (far better taste - just wash & cut, unpeeled red potatoes (just wash & cut, whole mushrooms (picky eaters can dig them out, peeled boiling onions (just peel & toss in - other picky eaters can dig them out. I also used a dry pan (no oil to sear the meat - searing the meat is a must for flavor. Personal note: I do not buy beef broth, it's too expensive. Buy concentrated beef broth, it's roughly the same price but you get a lot more for your money - the ratio is on the bottle.
    Not Great! 
    Definetly not a 3-4 hour slow cooker recipe....I agree with others. 
    9 hours on low..
    Very tasty! Some small changes to make even better: Add a few cabbage leaves to bottom of slow cooker then throw them away; Use red potatoes because they hold up perfectly. Reduce slightly the amount of steak sauce because it's a strong flavor. Add a bay leaf. Sear the beef in a dry, hot pan before adding it to the cooker. Enjoy! It was delicious!
    My husband HATES leftover. But we ate this roast for four straight days. Need I say more? Very easy
    This was very tastey. I am not a good cook and can manage to make a mess out of the simplest recipies. It had a great flavor and very hearty. It made me feel that "yes" I can cook. Next time, if I have some I may add some red wine to it! :
    I have 3 different pot roasts that I make. This is probably my personal favorite. Its very simple to put together. I like that it calls for red potatoes because on 8 hrs on low setting they are perfectly done and dont turn to mush like russets. The sauce you pour over the roast makes a flavorful gravy that thickens perfectly. Its literally a meal in a pot w maybe a side of bread. My family likes it too. Convienient, one pot meal ready when you are. We love it!
    This is my husbands favorit Pot Roast recipe. I don't use the onion soup or the frozen onions. I just quarter a medium onion and put it in with the vegetables. I also use fresh chopped carrots rather than frozen. It is delicious
    My family loves this recipe! I love the ease of putting a tasty and tender pot roast on the table for my family. I usually don't add the potatoes. My family likes for me to make mashed potatoes so they can put the gravy over them.
    This is a great and easy recipe. Like a lot of other cooks, I do change things up a bit. instead of beef broth, I use cooking red wine. lots of great flavor. If you are watching your carbs, use quartered turnips or rutabagas in place of potatoes. Be sure to brown your meat like Sandra suggest, your meat will be tender no matter what cut you choose and it will look great too.
    This is wonderful!! My mom who is the best cook ever flipped when I made this.
    This is a wonderful and flavorful meal. Glad I printed recipe. My husband was impressed with a crock pot meal.
    I was looking for a recipe to cook pot roast for the first time and my sister suggested this one (she makes awesome pot roast. This recipe is super easy and very tasty. My husband loved it and my one year old daughter ate all of her carrots (which is a first. I used fresh pealed carrots and potatoes and omitted the onions and mushrooms. The sauce is delicious, flavorful, and plentiful. The meat is melt in your mouth fork tender and the carrots and potatoes cooked up perfectly. I cooked it initially on low for 8 hours and then pumped it up to high for another 2 hours. This is the best pot roast I have ever tasted (including restaurants and other homemade ones. I highly recommend it!
    Followed the recipe to a T and ended up having to add a little vinegar and cook on high for 6 hours and the meat was still tough. I won't make this again. I have definitely had better from my crock pot
    My family hates pot roast, but they LOVED this recipe! Thanks for all the hints at personalizing this recipe, I also used fresh onions and carrots, left out the potatoes as I served roasted as a side dish. I stuck with the recipe, and the sodium is only 705 mg per serving...not sure what the problem is with that as it is similar to a small fries from McD's (690 mg). Thanks, Sandra Lee and fans!
    This was awesome! I used a fresh onion and baby carrots instead of frozen. My whole family loved it. It is now the go to recipe for this type of dish!
    This was YUMMY! The only thing I did differently was omit the onion soup mix. I added a medium onion, chunky chopped. I doubled the recipe and we had dinner and several lunches. A !
    I made this for a very picky family, and it was loved by all. It has so much flavor and we will fix it over and over!!!
    I have to make this but will make it tomorrow. In answer to Sunnie - put the meat in first. Hope it turned out well for you. I'm making mine tomorrow and will up
    I am going to make the pot roast tomorrow, but saw the show today (Tuesday) and Sandra put in the meat first and all the veggies on top of the meat and then the seasonings. So which is right, meat first or veggies first and meat on top of veggies???????
    An excellent main dish. I added fresh carrots, onions, celery added along with mushrooms and potatoes. I also doubled soup, onion mix, broth and worcestershire sauce sub for steak sauce. I cooked in oven instead of crock pot. cooked for 1.5 hours at 350 F. Thanks Sandra
    My daughter made this for dinner when I was visiting and it was absolutely delicious - the ingredients make for a great flavor combination. I will definitely be cooking pot roast this way in the future. We had enough left over for the family to enjoy another meal later and it was equally as good the second day - great open face hot roast beef sandwiches.
    Hello Sandra. Your such a smart cook and very good shopper, I cook lots of your tasty recipes, I m making the potroast one ( in slow cooker). I myself, noticed lots of salt before, so i tweaked it and it came out awesome. Husband ate what was left. Keep up with the good recipes We love u!
    I tried this yesterday and my whole family loved it, including my picky 6-year-old who isn't a big fan of meat. I omitted the potatoes because I wanted to have mashed and also used worcestershire because I didn't have steak sauce on hand. It had the best flavor and the meat was nice and moist. I didn't find it to be too salty either as others did. Oh, and I didn't brown the meat before putting it in the crock pot and it turned out fine. I made gravy from the juices and that was to die for!! This is going to be the only way I make pot roast from now on....I can't wait to try more of your recipes :)
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    Classic Pot Roast

    Recipe courtesy of Food Network Kitchen