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Slow Cooker Pot Roast and Veggies

Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs
Course: Main Course


  • 3 to 5 pound chuck roast
  • 3 garlic cloves, peeled and smashed
  • 1 1/2 cups baby carrots
  • 3 stalks celery
  • 5 medium sized potatoes
  • 1 medium onion
  • 1/4 cup Dale's Steak Seasoning
  • 1 cup beef broth
  • 1 (10.5-ounce) can cream of mushroom soup
  • 1/4 teaspoon black pepper


  • Place roast in bottom of slow cooker and toss in garlic cloves. Chop celery, onion, and potatoes into large chunks and pour over roast.
  • In a medium sized bowl, combine Dale's, broth, mushroom soup, and pepper. Pour over vegetables and roast.
  • Place top on slow cooker and cook for 7 to 8 hours on low or 3 to 4 hours on high.


Find the gravy too thin?  Simply mix 1 tablespoon of cornstarch with 2 tablespoons of cold broth or water in a small bowl.   Stir the mixture it into the slow cooker.  Cover and increase the heat to high for about 20 minutes or until the sauce has thickened.