A tender and flavorful slow cooker pot roast cooked with cream of mushroom soup for a rich and comforting meal. Perfect for an easy dinner with minimal prep.
3 pounds beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 medium onion, sliced
3 cloves garlic, minced
1 cup beef broth
1 can (10.5 ounces) cream of mushroom soup
4 medium carrots, peeled and cut into 2-inch pieces
3 medium potatoes, peeled and cut into chunks
2 stalks celery, cut into 2-inch pieces
1 teaspoon dried thyme
1 teaspoon dried rosemary
Season the beef chuck roast with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes on each side until browned. Remove from heat.
Place the sliced onion and minced garlic at the bottom of the slow cooker.
Add the seared roast on top of the onions and garlic.
In a bowl, whisk together the beef broth and cream of mushroom soup until smooth.
Pour the soup mixture over the roast in the slow cooker.
Add the carrots, potatoes, and celery around the roast.
Sprinkle dried thyme and dried rosemary evenly over the vegetables and roast.
Cover and cook on low for 8 hours, or until the meat is tender and easily shredded with a fork.
Remove the roast and vegetables from the slow cooker and let rest for 5 minutes before slicing.
Serve the pot roast with the cooked vegetables and spoon the mushroom soup sauce over the top.