This all-in-one slow cooker pot roast and gravy recipe is so easy, it's hard to believe it's so delicious, and let's talk about super juicy and fall-apart tender!
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I love pulling out my Crock Pot and making this recipe, which I got from my sister many years ago and have made countless times since. Just like Mississippi Pot Roast, all you have to do is set it and forget it, and serve with your favorite sides. I like serving it with this Cheesy Broccoli Cauliflower Casserole. It's a real family pleaser recipe you'll make again and again, just like we do!
Why this recipe works
First of all, it's easy. That's the beauty of a slow cooker. Just add all the ingredients, set the cooker, and move on to other things for the next 8 or so hours. There's no prep work needed. It's one of those slow cooker "dump" recipes. And when you come back, the roast is ready.
Second, simplicity - The ingredients are pantry staples you probably already have in your kitchen.
Third, multiple meals - This slow cooker pot roast and gravy will make great leftovers, if there are any! Because it turns out so moist and has plenty of gravy, it will store and reheat beautifully.
What is the best roast for a slow cooker?
The best roast cuts for this roast and gravy in a slow cooker: Chuck Roast, Eye of Round, Top Roast and Rump Roast. My personal favorite for the slow cooker: Eye of Round. But you can choose any roast cut you like best.
Can you substitute regular canned cream of mushroom soup instead of condensed?
Yes, you can swap out for a brand like Progresso, or even try using this delicious cream of mushroom soup recipe. Keep in mind, however, that the flavor will not be as concentrated. You might want to add some extra salt - or even a half-cube of beef bouillon and a touch of water.
How to make All-in-One Slow Cooker Pot Roast and Gravy
When we say this recipe is easy, we don't know how else to describe it. Including the roast, it's only 4 ingredients - sweet!
INGREDIENTS
- 1 beef roast
- 2 cans Cream of Mushroom soup (concentrated)
- 1 pkg Lipton Recipe Secrets Onion Soup and Dip mix
- 5 oz A-1 Original Steak Sauce
INSTRUCTIONS
- Empty one of the cans of soup into the slow cooker. Place the roast on top of it.
- Sprinkle the onion soup mix over the top of the roast. Rub it into the top and sides of the roast a bit.
- Pour the A-1 Sauce on top of the roast and spread it around.
- Empty the second can of soup on top of the roast and spread it around.
- For the most tender roast, cook on High for 6-8 hours, stirring the gravy occasionally and basting the roast with it.
- Serve with mashed potatoes and your veggie side of choice.
Can you freeze All-in-One Slow Cooker Pot Roast and Gravy?
Yes, you can freeze All-in-One Slow Cooker Roast Beef and Gravy once the roast is done cooking. The best way to store it is in a Ziploc freezer bag, removing as much of the air as possible. It also helps to break down the roast into smaller pieces if it's a bulky cut, such as pot roast or rump roast.
More Slow Cooker Recipes
More home-y, comfort food recipes with beef
- Salisbury Steak with Mushroom Gravy
- Pork Chops Supreme
- Beef Noodle Casserole
- Classic Stuffed Bell Peppers
📖 Recipe
Slow Cooker Pot Roast and Gravy
Ingredients
- 1 beef roast
- 2 cans condensed cream of mushroom soup
- 1 package Lipton Recipe Secrets Onion Soup and Dip mix
- 5 ounces A-1 Original Steak Sauce
Instructions
- Empty one of the cans of soup into the slow cooker. Place the roast on top of it.
- Sprinkle the onion soup mix over the top of the roast. Rub it into the top and sides of the roast a bit.
- Pour the A-1 Sauce on top of the roast and spread it around.
- Empty the second can of soup on top of the roast and spread it around.
- Cook on High for 6-8 hours, stirring the gravy occasionally and basting the roast with it.
- Serve with mashed potatoes and your veggie side of choice.
Bob Mizones
I’ve made this quite a few times. Becky gave me the recipe YEARS ago, it’s one of our favorites!!! Simple and delicious
Becky Thames-Simmons
So glad you've enjoyed so much that it's become a repeat over the years! Thank you, Bob!