Slow Cooker Pot Roast 3 Ingredients

Slow Cooker Pot Roast 3 Ingredients. My grandma made this every Sunday after church. Only 3 ingredients needed.

This super-easy pot roast uses just beef, mushroom soup, and broth. Pop it in the slow cooker for 8 hours, and it turns into soft, yummy shreds in thick brown gravy. Perfect over mashed potatoes or noodles. Grandma’s no-fuss recipe brings cozy home smells and big family hugs every time!

Servings: 6

Ingredients

• 3 to 4 pound beef chuck roast

• 2 cans (10.5 ounces each) cream of mushroom soup

• 1 cup beef broth (pick low-salt if you can)

Slow Cooker Pot Roast: Directions

1. Put the beef roast in a big slow cooker, fat side up. No need to cook it first—Grandma skipped that, and it still gets yummy brown edges.

2. In a bowl, mix the mushroom soup and broth with a whisk until mostly smooth. Small lumps are okay; they’ll disappear while cooking.

3. Pour the mix all over the roast so the top is covered good. It starts thick—that makes great gravy later!

4. Put the lid on and cook on LOW for 8 hours. Don’t peek! The meat gets super soft, and edges turn into shiny brown gravy.

5. After 8 hours, poke the roast with two forks. It should pull apart easy. If not, cook 30-60 more minutes on LOW.

6. Shred the meat right in the cooker with forks, mixing it into the gravy. Taste and add a tiny bit of salt or pepper only if needed—the soup has lots of flavor.

7. Switch to WARM and let it sit 10-15 minutes. This makes every bite extra juicy and tasty.

8. Spoon meat and gravy over mashed potatoes, noodles, or rice. Keep on WARM for seconds, like Sunday family time!

Fun Changes & Tips

• For thicker gravy, take 1/2 cup hot gravy, mix with 1 tablespoon cornstarch till smooth, stir back in, and cook on HIGH 10-15 minutes.

• Use strong beef broth for more meaty taste, but low-salt to avoid too much salty.

• Try blade or arm roast if no chuck—pick fatty ones so they stay soft, not dry.

• Serve smaller meat bits with extra potatoes or noodles for more people.

• Start with thawed meat only—never frozen, to keep it safe. Cook till inside hits 190°F for shreddy goodness.

• Cool leftovers fast (in 2 hours), fridge in a flat covered dish, eat in 3-4 days. Reheat till steaming hot.