There’s nothing quite like coming home to the comforting aroma of a slow-cooked pot roast. This Slow Cooker Pot Roast with Vegetables brings together tender beef, hearty potatoes, sweet carrots, and green beans in a rich, savory gravy for a classic family dinner.
It’s a true set-it-and-forget-it meal. A chuck roast simmers low and slow with seasoning mixes, cream of mushroom soup, and beef consommé until it’s fork-tender, and canned vegetables go in near the end for an easy, no-peeling shortcut.
Why You’ll Love This Slow Cooker Pot Roast
- Fork-tender beef: A chuck roast cooks on LOW for 6–8 hours until it practically falls apart.
- Rich, savory gravy: Au jus mix, ranch seasoning, cream of mushroom soup, and beef consommé create a flavorful gravy right in the slow cooker.
- Easy canned vegetables: Carrots, potatoes, and green beans need no peeling or chopping.
- A complete meal in one pot: Meat, vegetables, and gravy all come together in the slow cooker.
- Great for a crowd: This recipe serves 6–8, with plenty of gravy to spoon over each plate.
How This Pot Roast Comes Together
Start by placing the chuck roast in the bottom of the slow cooker. In a bowl, whisk together the au jus mix, ranch seasoning, cream of mushroom soup, and beef consommé, then pour the mixture over the roast and add enough water to bring the liquid around the meat. The roast does not need to be completely covered.
Cover and cook on LOW until the beef is fork-tender. During the final 1–2 hours, stir in the drained carrots, potatoes, and green beans so they heat through without becoming too soft. Finish by shredding or slicing the beef and spooning the gravy and vegetables over each serving.
What You’ll Need
- 3–4 pounds beef chuck roast
- 1 packet au jus gravy mix
- 1 packet ranch seasoning mix
- 1 can (10.5 ounces) cream of mushroom soup
- 1 family-size can beef consommé (approximately 26 ounces)
- 1 can sliced carrots, drained
- 1 can whole or sliced potatoes, drained
- 1 can green beans, drained
- Water, as needed
- Black pepper to taste (optional)
Prep Time: 15 minutes | Cook Time: 8 hours | Total Time: 8 hours 15 minutes | Serves: 6–8
Estimated Nutrition: Approximately 450 calories and 40 g protein per serving.
Step-by-Step Directions
Step 1: Add the Roast and Pour in the Gravy Mixture
Place the chuck roast in the bottom of a slow cooker.
In a bowl, whisk together the au jus mix, ranch seasoning, cream of mushroom soup, and beef consommé until combined. Pour the mixture over the roast.
Add enough water to bring the liquid around the meat, without needing to completely cover it.
Step 2: Cook Low and Slow
Cover and cook on LOW for 6–8 hours, or until the roast is fork-tender. A larger roast may need additional cooking time.
Step 3: Add the Vegetables
During the final 1–2 hours, add the drained carrots, potatoes, and green beans. This helps keep the canned vegetables from becoming too soft. If your slow cooker is very full, add them earlier as needed.
Step 4: Shred, Stir, and Serve
Once the beef is tender, gently shred it into large pieces or slice it against the grain.
Stir the vegetables into the savory cooking liquid and taste the gravy before adding any extra salt, since the seasoning packets and consommé are already salty.
Serve the pot roast warm with plenty of vegetables and gravy spooned over each portion.
What to Serve With Pot Roast
This pot roast already includes its vegetables, so it’s a full meal on its own. For extra comfort, spoon it over mashed potatoes, rice, or egg noodles, and add warm rolls to soak up the gravy. Looking for more hands-off dinners? Browse our slow cooker recipes or more beef recipes.
Leftovers & Storage
Cool the pot roast, then store it with its gravy in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it for up to 3 months and thaw it overnight in the refrigerator. The vegetables may be a little softer after freezing.
Reheat gently on the stove or in the microwave until hot, adding a splash of water if the gravy has thickened.
Tips for the Best Slow Cooker Pot Roast
- Cook until fork-tender: A 3–4 pound roast needs 6–8 hours on LOW, and a larger roast may need more time.
- Add the vegetables late: Stir them in during the final 1–2 hours so canned vegetables stay intact.
- Taste before you salt: The seasoning packets and consommé are already salty, so check the gravy before adding more.
- Slice against the grain: If you prefer slices to shreds, cutting across the grain keeps the beef tender.
- Leave room for gravy: The liquid only needs to come around the meat, not cover it completely.
Easy Ways to Change It Up
Fresh Vegetables: Swap in fresh carrots and potatoes, and add them at the start of cooking since they take longer to soften than canned vegetables.
Extra Black Pepper: Finish with freshly cracked black pepper after tasting the gravy.
Shredded or Sliced: Shred the beef for a rustic, spoonable meal, or slice it for a more traditional Sunday dinner.
Over Starch: Serve the beef and gravy over mashed potatoes, rice, or egg noodles.
Quick Questions
How long does a pot roast take in the slow cooker?
Cook it on LOW for 6–8 hours, or until it is fork-tender. A larger roast may need additional cooking time.
When should I add the vegetables?
Add the drained carrots, potatoes, and green beans during the final 1–2 hours so they heat through without becoming too soft. If your slow cooker is very full, add them earlier.
Do I need to cover the roast completely with liquid?
No. Add enough water to bring the liquid around the meat, but it does not need to completely cover it.
Why does my pot roast taste salty?
The au jus mix, ranch seasoning, and consommé are all salty. Taste the gravy before adding any extra salt, and skip the salt if it already tastes seasoned.
Can I shred the beef instead of slicing it?
Yes. You can gently shred the roast into large pieces or slice it against the grain, depending on how you like to serve it.
A Cozy Dinner That Cooks Itself
Few things make a house feel like home more than a pot roast simmering all day. When dinnertime arrives, everything is tender, savory, and ready to spoon into bowls.
Serve it on a busy weeknight, a lazy Sunday, or any evening when the family needs a warm, comforting meal. A big spoonful of gravy over the beef and vegetables is all it takes.
“The best comfort food is the kind that cooks while you go about your day and brings everyone to the table when it’s ready.”
— Ava
Slow Cooker Pot Roast with Vegetables
Ingredients
Equipment
Method
- Place the chuck roast in the bottom of a slow cooker.
- In a bowl, whisk together the au jus mix, ranch seasoning, cream of mushroom soup, and beef consommé until combined.
- Pour the mixture over the roast. Add enough water to bring the liquid around the meat, without needing to completely cover it.
- Cover and cook on LOW for 6–8 hours, or until the roast is fork-tender. A larger roast may need additional cooking time.
- During the final 1–2 hours, add the drained carrots, potatoes, and green beans. This helps keep the canned vegetables from becoming too soft. If your slow cooker is very full, add them earlier as needed.
- Once the beef is tender, gently shred it into large pieces or slice it against the grain.
- Stir the vegetables into the savory cooking liquid and taste the gravy before adding any extra salt, since the seasoning packets and consommé are already salty.
- Serve the pot roast warm with plenty of vegetables and gravy spooned over each portion.
