Fall-Apart Crock-Pot Roast

A tender chuck roast slow-cooked with onion soup mix and cream of mushroom soup until it falls apart into succulent, savory pieces. Optional potatoes, carrots, and onion make this a satisfying one-pot dinner.

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Prep Time 15

Cook Time 8

Total Time 8

Servings: 6 servings

Ingredients Method Notes

Ingredients

Main Ingredients

1 3 to 4-pound roast Beef chuck roast

Sauce

1 packet, about 1 ounce Dry onion soup mix
1 can, 10.5 to 10.75 ounces, undiluted Condensed cream of mushroom soup
1 cup Water or low-sodium beef broth

Optional Vegetables

4 to 6 medium, peeled or scrubbed and quartered Potatoes
4 to 6 cut into 2-inch pieces Carrots
1 medium, cut into wedges Yellow onion

Seasoning

To taste Black pepper
To taste use sparingly Salt

Method

Step-by-Step

Trim only excess surface fat from the chuck roast. Season lightly with black pepper and, if desired, a small amount of salt because the onion soup mix already contains salt.
Stir together the dry onion soup mix, undiluted condensed cream of mushroom soup, and water or low-sodium beef broth until combined. The mixture will be thick and creamy.
Place the roast in the slow cooker and pour the soup mixture over the top. Arrange the optional potatoes, carrots, and onion wedges around the meat.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Keep the lid closed while cooking and continue until the roast is very tender and pulls apart easily with a fork.
Transfer the roast to a platter and let it rest for 10 to 15 minutes. Shred or divide it into large pieces, spoon the cooking liquid over the meat, and serve with the vegetables.

Notes

Choose a well-marbled chuck roast for the most tender result. The cooking liquid can be served as-is or thickened into gravy. Carrots and potatoes will be very soft after a full 8- to 10-hour cook. For deeper flavor, brown the roast in a hot skillet before adding it to the Crock-Pot.