Creamy Crockpot Roast


Creamy Crockpot Roast

Course Crockpot
Cuisine American
Author Catherine’s Plates


  • large skillet
  • cutting board & sharp knife
  • 6 quart crockpot


  • 1 (2-3 lb) chuck roast
  • salt, black pepper, garlic powder, onion powder
  • 3 TBS cooking oil
  • 3 large carrots, chopped
  • 3 ribs celery, chopped
  • 1 large yellow onion, chopped
  • 1 (10.75oz) can cream of mushroom with roasted garlic soup
  • 1 (10.75oz) can cream of celery soup
  • 1/4 cup water
  • 1 packet Lipton dry onion soup mix
  • 1 TBS minced garlic


  • In large skillet over medium high heat add oil and bring to a sizzle. Sprinkle salt, black pepper, garlic powder, and onion powder across top of roast. Place roast seasoning side down into hot skillet. Season top of roast with salt, black pepper, garlic powder, and onion powder. Allow roast to sear for 4-5 minutes until a golden brown crust forms on bottom of roast. Flip roast over and sear an additional 4-5 minutes until golden brown. Sear an additional 2 minutes along the sides of the roast.
  • Remove roast and place into 6 quart crockpot that's been sprayed with non-stick cooking spray.
  • In same skillet over medium heat add chopped vegetables and season with salt, black pepper, garlic powder, and onion powder. Start browning the vegetables.
  • While vegetables are browning add in both cans of cream of soup, water, dry onion soup mix, and garlic. Stir all to combine. Turn off heat. Pour mixture on top of the roast in crockpot.
  • Place lid on crockpot and cook for 8-10 hours on low or 5-6 hours on high until roast is cooked through and fork tender.
  • Serve the roast, vegetables, and gravy over cooked egg noodles, rice, or mashed potatoes.

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