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Really Good Crock Pot Roast Beef {Makes its own gravy}

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I am not a big red meat eater, but my hubbie and four boys love it. It had been awhile since we’d had a roast, so I decided to make one on Sunday. I got this recipe for crock pot roast beef from my friend Audrey a few years ago. Crock pot meals are perfect for crazy days at our house! Plus, I love that the roast makes its own gravy. One less pan to wash. Woohoo!
crock-pot-recipe, roast-beef

The roast is definitely best cooked on low for several hours. When I let it cook in the crock pot for 10 hours, the meat turns out so tender that it is falling apart. I can’t even get it out of the crock pot without it falling all to pieces. So yummy! For these photos, I forgot to start it in the morning, so I had to cook it on high. It was still mighty tasty, but not nearly so tender. So plan ahead!

Yield: 8-10 servings

Really Good Crock Pot Roast Beef {Makes its own gravy}

Really Good Crock Pot Roast Beef {Makes its own gravy}

Melt in your mouth roast beef that makes its own gravy in the slow cooker.

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • 3 pounds beef roast (I like Sirloin tip)
  • Pepper to taste
  • 1 envelope dry onion soup mix
  • 1 can cream of mushroom soup
  • 1/2 cup water

Instructions

Brown meat in a small amount of oil on all sides. Sprinkle with pepper and place in a 6 quart Crock pot.

Dump the onion soup mix on top, then add the mushroom soup.

Add the water to the pan you browned the meat in and use a whisk to get up all the drippings. Pour over the top of everything in the crock pot.

Cook on High for 4-5 hours or Low for 8-10 hours. Serve with mashed potatoes.

© Kara

 

Here are a few more crock pot recipes you might like:

Crock Pot BBQ Pork Ribs
Ranch Crock Pot Pork Chops
crock pot recipesHoney Maple Crock Pot Pork Tenderloin
Crock Pot Recipes


Reader Interactions

Comments

  2. what if you have someone that can’t tolerate onions.. what can you use to replace the onion soup or fresh onions and still have it turn out as flavorful and tender?

    Reply

  3. Love love love this recipe! So yummy! I definitely want to make this for a larger group for the holidays. How would you adjust amounts and cooking times to feed 15 people? Thanks!

    Reply

  5. I made this recipe filling exactly as the instructions say, only thing I will do different next time is double up on my veggies. They cooked down to hardly nothing…lots of tender meat though.

    Reply

  6. I am trying this today. The crockpot is on and I can’t wait to try it. I am also trying to use my crockpot more often. I hate heating up the kitchen on warm days and I also like coming home from work to a cooked meal made by me and my crockpot 🙂

    Reply

  8. I have a severe mushroom allergy so I was wondering if anyone had a suggestion of a replacement for the cream of mushroom soup? Thanks!

    Reply

    • Hi Tracy. Someone posted that they used cream of potato soup. I don’t see why that wouldn’t work just as well.

    • i would try cream of celery because it has the same consistency as the cream of mushroom. The cream of potato will be thinner than the cream of mushroom or celery, and I bet the celery would taste good with it. I realize that this comment is several months old, but thought I’d reply anyway!

  9. Might be a silly question but do I slice the raw beef, brown the slices and then put it in the crock pot? **typo in previous post

    Reply

    • Nope! You brown the whole roast and stick it in the crock pot, then slice it to serve when it’s all done cooking.

  11. Hi Kara, I found this on Pinterest. FABULOUS! I experimented and used this recipe a second time using beautiful organic chicken breasts and it was just as amazing. What a great recipe. My friend said, “I could make this for a date and really impress him!” I agree.

    Reply

  15. This is basically the way I have made pot roast for ages, but I generally just cook mine long and slow in the oven on a lazy Sunday afternoon. Instead of dry onion soup mix, try the Beefy dry onion soup (Lipton makes it) and instead of mushroom soup, try the Beefy Mushroom, which is also made by the Campbell’s soup company. I also slice a good handful of onion over the roast after browning and before adding the soup and water as we are onion fanatics here. Enjoy!

    Reply

    • Thanks for the suggestions Julie! I’ll have to see if my local store carries those flavors, and give them a try next time. 🙂

  16. Just wanted to say I’ve been reading over some of your recipes and they seem so easy and good. Can’t wait to start trying them. Didn’t know they were here. I came to this site looking for quilt patterns. I plan on making one of those also. My daughter had twins the first time and didn’t think she would beable to carry anymore with all the miscarriages she has had but 19 years after her girls she found out she is having another. By the way it’s a girl as also. Needless to say she’s very happy and so is grammy. Will let you know how we like the recipes as well as the pattern. Thanks so much for the help.

    Reply

    • Wow, and I thought our 7 year gap was big. But what a happy surprise!! Good luck with the recipes and the quilt, and feel free to ask me any questions. 🙂

  17. When I went to make this I didn’t have a onion mix so I used a instant chicken gravy packet and cut up a onion. Along with the mushroom soup and water .8hrs slow cook and fantastic .Meat is great and the gravy is to die for . My wife kept pouring it over the roast potatoes . I poured some on our dogs dinner and the tail was a waggin Definetly making it again

    Reply

    • It serves 6-8, so you could make a third of the recipe. But personally, I’d just make the whole batch. It makes fabulous leftovers!

  21. So excited to start this! I planned on using a 3lb chuck roast for this..do you suggest cutting it in half considering your recipe was already used sliced tips?
    Thanks!

    Reply

  22. This roast is delicious! My husband typically hates roast beef because it is “tough” (his words) and he DESTROYED this. I would double the recipe next time though because it is one of those things that you’ll crave for days after eating it. I pair it with mashed potatoes and sweet corn. Its the perfect comfort meal. If you happen to be dating someone that you want to marry, make him this. He will marry you. Lol 🙂

    Reply

    • Haha! Since I’m married, I make it to keep my husband (and four boys) happy! It doesn’t hurt that I love it as well. It’s the only way I’ve found that I actually like eating a roast. 🙂

  24. I know it sounds weird, but most non-food additives in processed foods cause me bad stomach problems. Does anyone have a homemade recipe to replace the onion soup mix and/or the canned soup? I miss eating a lot of good crock pot meals because I don’t know what to use in place of the dry and canned soups. I’ve tried some replacement recipes found on the internet and they don’t even come close. Thank you, I appreciate you help.

    Reply

    • Izzy, I am w/ you on that. There are organic/all-natural brands you can use. Also, read the labels & simply use the fresh seasonings, rather than the MSG, & preservative filled flavor packets.

    • I never use the canned cream-of-soups, I make my own. This recipe will be a one-for-one replacement of a (normal-sized) can of cream-of soup. Take 3 tablespoons butter and melt it in a saucepan over a medium-high heat. When melted and bubbly add in 3 tablespoons of flour and 1/4 teaspoon salt and whisk, continue whisking for 1 minute. Now whisk in 1/2 cup of milk (I use 1%) and 1/2 cup of stock – whisk until smooth, lower the heat and let it cook until thick. Bam – there you have it! I’ve altered the stock I use, either chicken, beef, or even vegetable, depending on the recipe I’m using it in. It has never failed me! I also make my own stocks, so easy and cost effective, and then I know exactly what is in my recipe.

  25. You are seriously killing me….. I just found this site on Pinterest … Do you have a work out schedule to go with this site???? All of this looks fabulous!!!!! I started looking for a chicken pillow recipe that does not used refrigerator biscuits and wow…. I hit the jack pot…. I love all of the from scratch recipes that I can use with my food storage!!!! Thank you for taking time out of your busy schedule to post these!!!!!

    Reply

  27. This was wonderful!! I added tons of veggies and a bit of brown sugar and it was mouth watering good! I also substituted cream of potato since I’m not a fan of mushrooms! Best recipe! Thanks for sharing!

    Reply

  28. Hi Kara!

    This looks delicious and I’m looking forward to trying it. However, I only cook for 2 and I was wondering what you would suggest for cooking time/temp if I’ll be splitting the recipe in half? Thanks!

    ~ Victoria

    Reply

  29. Made this in the morning because I wasn’t going to be home when my fiancé got home. It was AMAZING! He just ate it by itself. No mashed potatoes or anything. Haha!

    Reply

    • Haha! I guess with really good meat, you don’t need anything else. At least I know the males in my house think that! 🙂

  31. OMG This is so tender, I want to throw away my pressure cookers now! I did it a bit different….after browning with meat tenderizer, salt, pepper and onion powder…I added onion to the pan with a little butter and saute’d the onion first. I put cream of Potato soup on the roast (Was out of Cream of mushroom) and also added a bit more water ( maybe 3/4 to a cup) to the onion mixure. 4 1/2 hours later on high and it actually melted in our mouths! This could not possibly be any more tender cooking the lower temp way……..Thank you so much for sharing!!! ♥

    Reply

    • I cut up potatoes and add baby carrots in the crockpot with beef. Your entire meal all in one pot ready to eat. My mom has made it this way for years and passed recipe down to us girls. Melts in your mouth!

  32. I made this roast last Sunday and it turned out fabulous! So tender and wonderful gravy. Thanks for sharing the recipe and I give it five stars (out of five!)

    Reply

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