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pot roast with potatoes and carrots on a white plate
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Slow Cooker Pot Roast with Potatoes and Carrots

This easy slow cooker pot roast is the perfect hearty comfort food.
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 8 servings
Calories 440kcal
Author Ashley C.

Ingredients

  • 3 to 4 pounds beef chunk roast
  • 2 teaspoons kosher salt
  • 1 tablespoon coarse ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 pounds baby gold potatoes
  • 4 carrots peeled and cut into 2-inch pieces
  • 1 large yellow onion quartered
  • 5 cloves garlic sliced
  • 1 sprig fresh thyme
  • 1 can (10.5 oz.) Campbell’s® French Onion Soup
  • 1/2 cup beef broth or water
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Minced parsley to garnish (optional)

Instructions

  • Season beef with salt and pepper. Heat oil in a medium skillet over medium-high heat, then sear roast on each side for 4 to 5 minutes until browned.
  • Add potatoes, carrots, onion, garlic and thyme to crock of slow cooker.
  • Place seared beef on the vegetables, pouring Campbell’s soup, broth (or water), and vinegar over everything. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours.
  • When ready to serve, mix cornstarch and water in a small bowl, then stir into liquid in slow cooker. Allow to cook uncovered on high until sauce is thickened into a gravy. Taste and add salt and pepper, if necessary.
  • Garnish with parsley, if desired.

Notes

  • Cut the potatoes in half if they are medium sized potatoes, otherwise leave them whole.
  • Store leftovers in the refrigerator for up to 3 days. 
  • Nutritional information is based on a 3 pound roast.

Nutrition

Calories: 440kcal | Carbohydrates: 29g | Protein: 39g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1018mg | Potassium: 514mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5108IU | Vitamin C: 21mg | Calcium: 34mg | Iron: 1mg