Slow Cooker Pot Roast

Makes 4 servings; 1½ cups each serving

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  • 1 pound medium red potatoes, quartered
  • 2 pounds beef chuck roast, boneless
  • 1 pound baby carrots
  • 1 packet dry onion soup mix
  • 1 cup water


  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Wash the potatoes under running water. Scrub off any dirt. Cut the potatoes into quarters.
  3. Add roast to 4-quart slow cooker.
  4. Add carrots and potatoes to the slow cooker.
  5. Top ingredients with dry onion soup mix.
  6. Pour water over ingredients. Cover and cook on low for 6 to 8 hours. The meat should be tender and falling apart, and the vegetables should be soft.
  7. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.