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5-Ingredient Crock Pot Pot Roast Recipe

This 5-ingredient roast recipe is absolutely yummy! It's freezer friendly, a great Sunday dinner AND the leftovers make yummy sandwiches too!
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Servings: 8 servings
Author: Gwen


  • 1 cup beef broth
  • 2 pack s beefy onion soup mix
  • 6 medium Yukon potatoes halved or quartered
  • 6 medium carrots peeled and chunked
  • 3 to 3 1/2 pound boneless beef bottom round roast or chuck pot roast cut into 4-5 chunks for instant pot method


All Methods

  • Optional beginning step: Sear the beef roast on both sides. Use medium-high heat or your saute function on your instant pot. Use either butter or oil and sear 3-5 minutes per side.

Slow Cooker

  • Lightly oil or butter the slow cooker insert.
  • Place the carrots and potatoes in the bottom of the crock pot.
  • Sprinkle with half the onion soup mix, flip and place the roast on top the vegetables.
  • Sprinkle with the remaining dry soup mix. Pour the broth around the outside.
  • Cover and cook on low for 8 to 9 hours; the beef will be fork tender when it's done.

Instant Pot

  • Place vegetables in bottom of insert.
  • Place pot roast over vegetables.
  • Mix soup mix and beef broth and pour over roast.
  • Manual high, 35 minutes. Natural release at least 10 minutes.


  • Preheat oven to 350 degrees.
  • Follow slow cooker directions steps 1 through 4 and cover with foil.
  • Bake 2 to 2 1/2 hours.

Freezer Meal

  • Place beef roast a 1-gallon freezer bag. Pour beef broth and soup mix on top.
  • Make a note on your freezer label and in your planner that you'll need the potatoes and carrots on cook day.