5-Ingredient Pot Roast

Name: 5-Ingredient Slow Cooker Pot Roast
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 (16 oz) bag baby carrots; 2.5 lbs yellow potatoes, chopped; 1 (2-3 lb) chuck roast; 2 (10.5 oz) cans cream of chicken soup; 1 (1 oz) packet onion soup mix; 1 tube refrigerated biscuits, for serving; Fresh parsley, chopped, for garnish

This 5-ingredient slow cooker pot roast delivers fork-tender beef and vegetables with minimal prep, using cream of chicken soup and onion mix as the flavor base. It's designed for hands-off cooking and serves perfectly over warm biscuits.

⚡Slow Cooker

🌍American 🏷️Pot roast 🏷️Slow cooker recipe 🏷️Beef 🏷️Chuck roast Comfort food

🏷️

🏷️Easy recipe

-0:00

TikTok

Total

8h 10m

Servings

6

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 (16 oz) bag baby carrots
2.5 lbs yellow potatoes, chopped
1 (2-3 lb) chuck roast
2 (10.5 oz) cans cream of chicken soup
1 (1 oz) packet onion soup mix
1 tube refrigerated biscuits, for serving
Fresh parsley, chopped, for garnishoptional

7 Ingredients

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Instructions

1
Place the baby carrots in the bottom of a slow cooker.
2
Add the chopped yellow potatoes on top of the carrots.
3
Place the chuck roast on top of the vegetables.
4
Pour the cream of chicken soup over the chuck roast and spread it evenly.
5
Sprinkle the packet of onion soup mix over the top.
6
Cover the slow cooker and cook on low for 8 to 9 hours.
7
Once cooked, remove the roast from the slow cooker. Trim any excess fat if desired.
8
Shred the beef using two forks or tongs.
9
Return the shredded beef to the slow cooker and stir to combine with the vegetables and gravy.
10
While the pot roast rests, bake the refrigerated biscuits according to package directions.
11
Serve the pot roast mixture on the warm biscuits as a sandwich or on the side.

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Tips & Notes

Pro tips

Do not overfill the slow cooker—leave at least 2 inches of headspace so liquid circulates properly and meat cooks evenly.
Cut potatoes into uniform 1-2 inch chunks so they cook at the same rate as the roast; smaller pieces turn mushy.
Resist lifting the lid during cooking; each peek adds 15-20 minutes to cook time. Check only in the final hour.
Meat is done when it shreds with a fork and internal temperature reaches 190°F. If still firm at 8 hours, continue on high for 30-minute intervals.

Substitutions

Cream of chicken soup → cream of mushroom soup or beef broth with 2 tbsp cornstarch (same flavor depth, lighter texture)
Onion soup mix → 1 tbsp onion powder + 1 tsp dried thyme + 1 tsp garlic powder (more control over salt and seasoning)
Baby carrots → 2-3 large carrots cut into 1-inch rounds (same nutritional value, slightly longer cook time)

Storage & make-ahead

Store cooled pot roast in an airtight container up to 3 days. Reheat on low in the slow cooker (30-45 min) or gently on the stovetop with extra broth to restore moisture.