Go Back
Chef Ava

Slow Cooker Pot Roast with Vegetables

This Slow Cooker Pot Roast with Vegetables brings together tender chuck roast, hearty potatoes, sweet carrots, and green beans in a rich, savory gravy. It cooks low and slow until fork-tender, making it an easy, comforting family dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 pounds beef chuck roast
  • 1 packet au jus gravy mix
  • 1 packet ranch seasoning mix
  • 1 can cream of mushroom soup 10.5 ounces
  • 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

Equipment

  • slow cooker A 6-quart or larger works well for a 3–4 pound roast.
  • mixing bowl For whisking the gravy mixture.
  • whisk For combining the soup, consommé, and seasonings.

Method
 

  1. Place the chuck roast in the bottom of a slow cooker.
  2. In a bowl, whisk together the au jus mix, ranch seasoning, cream of mushroom soup, and beef consommé until combined.
  3. Pour the mixture over the roast. Add enough water to bring the liquid around the meat, without needing to completely cover it.
  4. Cover and cook on LOW for 6–8 hours, or until the roast is fork-tender. A larger roast may need additional cooking time.
  5. 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.
  6. Once the beef is tender, gently shred it into large pieces or slice it against the grain.
  7. 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.
  8. Serve the pot roast warm with plenty of vegetables and gravy spooned over each portion.

Notes

Serves 6–8. Taste the gravy before adding extra salt, since the seasoning packets and consommé are already salty. A larger roast may need additional cooking time. Store leftovers with gravy in an airtight container in the refrigerator for up to 4 days.