Slow Cooker Southern Pot Roast
This Slow Cooker Southern Pot Roast recipe features tender beef and savory veggies cooked low and slow in a simple flavorful gravy made from beef broth, herbs, spices, and cream of mushroom soup. The finished dish is a flavorful feast the whole family will love!
Few things compare to a well-prepared grass-fed chuck roast, and this Southern pot roast recipe is no exception! It’s remarkably easy to make –just set it and forget it while your slow cooker works its magic, all while making your kitchen smell AMAZING.
As a Southern gal myself, I can vouch for the distinctive Southern charm this pot roast brings to the table. Imagine melt-in-your-mouth morsels of beef and fork-tender veggies coated in a rich, velvety gravy. In other words, classic down-home Southern cooking at its finest.
I’ve made this chuck roast recipe for casual weeknight meals, Sunday dinners, and even special occasions –and one thing’s for sure: with a side of mashed potatoes and cornbread, this pot roast will have everyone eagerly waiting ’round the table!
Why you’ll love this recipe
- Tender and so d*mn tasty. Chuck roast is a relatively tough cut, but slow cooking makes it incredibly tender and infuses every inch with mouth-watering flavors.
- Easy preparation. This recipe is practically hands-free. After minimal prep work, your Crockpot takes over, making it perfect for busy days.
- Fuss-free gravy. Learn how to make the perfect pot roast gravy with cream of mushroom soup instead of fussing with a roux or slurry,
- Classic crowd-pleaser. There’s a reason Southern pot roast is a beloved classic; it’s pure comfort food loved by kids and adults alike.
- Versatile ingredients. You can easily modify the ingredients to your taste or gluten-free dietary preferences.
Ingredients you’ll need
- Olive oil. This is for searing the roast before slow-cooking. This step enhances the flavor and creates a rich, caramelized crust to seal the juices.
- Chuck roast. This well-marbled cut of beef is taken from the shoulder area of the cow and is well-suited for slow cooking. I prefer grass-fed chuck roast, but regular chuck roast is fine.
- Garlic salt and ground black pepper. To season the roast and enhance taste and texture.
- Garlic cloves. I stuffed the cloves into the meat to infuse deep, aromatic, savory flavor.
- Vegetables. I used carrots, onions, and mushrooms. Read on for more vegetables you can add.
- Beef stock. I used a teaspoon of Better Than Bouillon roasted beef base mixed with beef broth. It creates a rich stock that adds incredible flavor.
- Cream of mushroom soup. Instead of making the gravy from scratch, I took a shortcut with Pacific Foods’ organic cream of mushroom soup. It imparts rich, savory-umami flavor while creating a smooth, cohesive consistency.
- Worcestershire sauce. A small amount enhances the richness and complements the meat’s flavor,
- Sprigs of fresh thyme. These enhance the overall flavor profile. Don’t forget to remove them from the slow cooker before serving.
How to make Southern pot roast in a slow cooker
Step 1: Season and sear. Heat oil in a skillet. Meanwhile, make two small slits on the top of the roast. Place the roast in the skillet and sear it on all sides.
Step 2: Layer ingredients in the cooker. Transfer the roast to the slow cooker, place the garlic cloves inside the slits, and season with garlic salt and pepper. Arrange the carrots and onions around the sides and top with mushrooms.
Step 3: Add gravy ingredients. In a medium bowl, whisk the cream of mushroom soup, beef broth, beef bouillon, and Worcestershire sauce, then pour the mixture over the roast and top with fresh thyme sprigs.
Step 4: Cook. Cook on low for 4 hours or high for 8 hours, then switch to low and continue cooking until the meat shreds easily with a fork.
Recipe tips
- Season generously. At a minimum, you should season the roast well with coarse salt and black pepper, but feel free to experiment with dried herbs like thyme, rosemary, or your favorite steak seasoning blends. I love the McCormick Montreal Steak seasoning on pot roast.
- Don’t skip the sear! Technically, you can get away with skipping searing the roast before slow-cooking. But doing so creates a flavorful crust that locks in the beefy juices, enhancing the overall flavor of the finished dish.
- Rest before shredding. When the roast is finished, turn off the slow cooker and let it rest for 15-20 minutes before shredding. This allows the juices to redistribute, resulting in a more tender and juicy roast.
- Add red wine. You can use 1/4 cup of a good dry red wine for half of the beef broth.
These are the products that I use and recommend for this recipe. I love the roasted beef base because it keeps for a long time in the refrigerator and adds incredible flavor to recipes. It’s nice to always have concentrated beef stock on hand for cooking without wasting half a carton of stock when I only need a cup.
Variations
Here are some delicious customization ideas to consider:
- Veggie variety. In addition to carrots and onions, potatoes and celery are popular in pot roast. You can also include root vegetables like turnips, parsnips, and rutabaga –and aromatic veggies like celery, mushrooms, and bell peppers.
- Cream soup options. You can use cream of celery or cream of potato soup instead of cream of mushroom for a slightly different flavor profile.
- Gluten-free. Ensure your beef stock, boullion, and Worcestershire sauce are gluten-free. You can substitute balsamic vinegar for Worcestershire if you need to. Additionally, use a can of gluten-free cream of mushroom soup (If you can’t locate the Pacific Foods brand Campbell’s also makes it!).
What to serve with this chuck roast recipe
You can’t go wrong serving the tender and flavorful Southern pot roast and a generous ladle of the gravy over a bed of mashed potatoes, fluffy white rice, or buttery egg noodles. Here are more side dishes that pair well:
- Roasted Green Beans
- Roasted Broccoli
- Caramelized Brussels Sprouts
- Southern Style Collard Greens
- Braised Red Cabbage
- Fall Roasted Vegetables
- Roasted Butternut Squash
- Garlic Roasted Potatoes
Storing & Freezing
Storing: Let cool to room temperature, then store leftovers in an airtight container for 3-4 days.
Freezing: Freeze leftover pot roast in an airtight container or freezer-safe bag for 2-3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat roast in the oven in a covered baking dish at 325°F for about 20-30 minutes. Or, reheat it in the microwave in a covered microwave-safe dish in 1-2 minute increments, stirring between each.
FAQ
I recommend cooking beef roast low and slow for 8 hours to get it nice and tender, but cooking it on high for 4 hours will do the trick if you are short on time. After cooking on low or high, to finish the dish, set the cooker to low and cook for one more hour. I’ve done it both ways with excellent results.
Pot roast is typically made with well-marbled chuck roast, but other cuts that become fall-apart tender when cooked low and slow include round roast, brisket, shoulder roast, and rump roast.
The broth-soup mixture should reduce into a smooth gravy during the slow cooking process, but if you aren’t satisfied with the finished consistency, you can use a simple slurry to thicken it further.
Simply remove the meat and veggies from the Crockpot, mix equal parts cornstarch or flour with cold water, then slowly whisk the slurry into the simmering liquid left in the cooker. Cook and stir for a few more minutes or until the gravy reaches your desired consistency.
More beef roast recipes
- Marrakesh Beef
- Crockpot Southwest Beef Roast
- Instant Pot Mediterranean Beef
- Instant Pot Cuban Style Shredded Beef
- Slow Cooker Mango Salsa Beef
- Slow Cooker Irish Pot Roast
- Mediterranean Vegetable Beef Stew
- Slow Cooker Mexican Picadillo
- Classic Gluten Free Beef Stew
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Slow Cooker Southern Pot Roast
Equipment
- slow cooker
Ingredients
- 1 tbsp olive oil
- 3 lb grassfed chuck roast or regular chuck roast *see FAQ for other beef roast cut recommendations
- 3-4 cloves of garlic peeled and smashed
- 5 carrots peeled and cut into thirds (you want large chunks so they don't overcook)
- 1 sweet onion sliced into 8 wedges
- ½ cup beef broth *you can do 1/4 cup of beef broth and 1/4 cup of red wine
- 1 tsp Better Than Bouillon Roasted Beef Base don't skip! It adds great flavor.
- 10.5 oz can cream of mushroom soup I use Pacific Foods organic cream of mushroom soup
- 1 tbsp Worcestershire sauce
- 1 pint fresh sliced mushrooms optional
- 1-2 tsp garlic salt adjust salt to taste preference- I add 2 tsp
- 1 tsp fresh ground black pepper
- 3-4 sprigs of fresh thyme
Instructions
- Heat oil in a skillet. Meanwhile, make two small slits on the top of the roast. Place the roast in the skillet and sear it on all sides.
- Transfer the roast to the slow cooker, place the garlic cloves inside the slits, and season with garlic salt and pepper. Arrange the carrots and onions around the sides and top with mushrooms.
- Mix beef broth, boullion, cream of mushroom soup, and Worcestershire sauce with a whisk.
- Pour over roast and top with sprigs of thyme.
- Cook 8 hours on Low or 4 hours on High and then switch to 1 hour on Low. Roast is done when it shreds easily with a fork.
Notes
- Season generously. At a minimum, you should season the roast well with coarse salt and black pepper, but feel free to experiment with dried herbs like thyme, rosemary, or your favorite steak seasoning blends. I love the McCormick Montreal Steak seasoning on pot roast.
- Don’t skip the sear! Technically, you can get away with skipping searing the roast before slow-cooking. But doing so creates a flavorful crust that locks in the beefy juices, enhancing the overall flavor of the finished dish.
- Rest before shredding. When the roast is finished, turn off the slow cooker and let it rest for 15-20 minutes before shredding. This allows the juices to redistribute, resulting in a more tender and juicy roast.
Nutrition
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This looks really great. I found it while search for grass fed roast recipes. I’m going to try this one. I will definitely add the steak seasoning.
Thank you Janice! I hope that you enjoy it. 🙂
what can I use in place of mushroom soup,, my family doesn’t like mushrooms of any kind?
Try a bechamel vs soup in a can. Make a roux with butter and flour and add milk to thicken. Season with salt and pepper. My nondairy version include Smart Balance and cashew milk.
Your version sounds amazing Chris!
You can substitute cream of celery or even cream of potato soup instead of the mushroom.
Are there any seasonings I can use in place of Garlic ? my Wife loves my cooking, but Garlic does not agree. any ideas??
This will turn out great even without the garlic. I just happen to really love garlic, so I love to add it whenever I can! You could try some fresh herbs, too.
Can you put potatoes and celery in with the roast for the full eight hours?
Yes, it’s fine to cook them on low for the entire time.