Beef Chuck Pot Roast

4.4 of 5 (10)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 280.0
  • Total Fat: 13.2 g
  • Cholesterol: 117.9 mg
  • Sodium: 397.4 mg
  • Total Carbs: 2.5 g
  • Dietary Fiber: 0.0 g
  • Protein: 35.5 g

View full nutritional breakdown of Beef Chuck Pot Roast calories by ingredient


Just add mushroom soup, and dry onion soup mix. Best done in the slow cooker. Just add mushroom soup, and dry onion soup mix. Best done in the slow cooker.
Number of Servings: 10


    4 lbs beef for roasting (Chuck roast best for tendernous, but I have used others like bottom round)
    1 can of cream of mushroom or cream of celery soup (Campbells or store brand)
    1 Onion soup dry mix - use1 package (2 total in box)


Stab the meat in a few places with a fork or knife, and place in crock pot with side with the most fat facing up. Add the dry onion soup on top and on sides (don't worry if falls to bottom of pot. Next add the can of mushroom or celery soup over the roast and spread it on top a little. Cover the crock pot and turn it on!
About 3 hours cook time in slow cooker set on high, 5 hours set on low. (Can also be cooked in oven in covered roast pan over about 1 hour- use a meat thermometer if not using crock pot to time it to desired pinkness). No matter how well done; the tremendous gravy produced keeps it moist. *Note: The cook times are the minimum times I have found that work with my slow cooker. As JUSTME50 pointed out; it is fine to set the slow cooker on low and put the roast in- in the morning to have for an evening meal.

Number of Servings: 10

Recipe submitted by SparkPeople user ALICE-IN-CT.

Member Ratings For This Recipe

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    3 of 3 people found this review helpful
    I also do basically the same recipe but use 2 pounds of lean beef cubes, 1 envelope of onion soup mix, and 1 can of either cream of celery or cream of mushroom soup (I use the low fat version). It is fantastic. I love it over rice or no-yolk noodles. Delicious ! - 10/5/10

    Reply from ALICE-IN-CT (10/5/10)
    Beef cubes, sounds great. I will have to try it!

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    2 of 2 people found this review helpful
    I only had a 2 lbs chuck roast in the freezer, but still followed this recipe to the letter with an envelope of onion soup and used the 2 cans of 97% fat free mushroom; and put it in the slow cooker for 8 hours on low and the meat was in sheds. Added 'no yoke', egg noodles to it and YUM!!! - 10/14/10

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    2 of 2 people found this review helpful
    Actually now that I look closer at the recipe I use 2 cans of cream of mushroom or chicken soup and cook it quite a bit longer because I like it to fall apart and I don't like it so salty. - 10/2/10

    Reply from ALICE-IN-CT (10/2/10)
    Hmm, I never thought of adding a 2nd cream soup- nice idea. I have often started the roast in the morning and it was done when I came back in 8-10 hrs later. The recipe cook time is the minimum time I've found that works with my slow cooker/ crock pot. Longer works out great. I will add a note.

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    1 of 1 people found this review helpful
    I use this recipe with 2 cans of Campbell's Golden Mushroom Soup...Excellent change. - 10/11/10

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    My late Aunt Mildred used to make this for our annual family reunion. She cooked it in a cast iron dutch oven, and she used two cans of cream of celery soup rather than one. It was the best in-the-oven roast I've ever had. I couldn't believe so few ingredients could make such a fabulous roast! - 4/5/15