4-Ingredient Slow Cooker Pot Roast

This 4‑ingredient slow cooker pot roast couldn’t be easier—just a lean chuck roast, potatoes, and two simple canned soups that come together into a rich, flavorful gravy. The slow cooker does all the work, leaving you with tender, fall-apart beef and perfectly cooked potatoes.

You can easily customize it to your taste—don’t like mushrooms? Swap in cream of celery soup. Want a little more color and sweetness? Toss in a handful of baby carrots. With almost no effort, you’ll have a comforting, hearty meal the whole family will love.

How to Make This Slow Cooker Pot Roast

1. Place the chuck roast in the slow cooker, then tuck the halved potatoes around it.
2. Mix the two soups together in a bowl and pour over the beef and potatoes.
3. Cover and cook on low until the roast is fall-apart tender and the potatoes are soft. This can take 6 to 8 hours or longer, depending on your slow cooker.
4. Transfer the cooking juices to a saucepan and simmer briefly to concentrate the flavors. For a thicker gravy, whisk in a little flour mixed with water.
5. Slice or shred the roast and serve it with the potatoes and plenty of gravy.

Recipe Variations

• Swap the soup. Use cream of celery if you’re not a fan of mushrooms.
• Add carrots. Toss in a few peeled carrots for more color and sweetness.
• Make it herby. Add a sprig of rosemary or thyme for a fresh touch and extra color.
• Try onion soup mix. Use a packet of dry onion soup mix and 1 cup of beef broth instead of French onion soup for a different flavor.
• Go for richer gravy. Stir in a splash of red wine before serving.

Serving Suggestions

• Serve as a complete meal with the potatoes and gravy straight from the slow cooker.
• Pair with crusty bread or dinner rolls to soak up the sauce.
• Enjoy leftovers in sandwiches, wraps, or over rice or noodles.
• Shred the beef and use it in tacos or quesadillas for a quick second meal.
• Make ahead and refrigerate overnight—the flavors deepen as it rests.

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