Slow Cooker Roast Beef

Slow-cooked comfort, lighter and kinder—homemade goodness in every bite.

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Slow Cooker Roast Beef

Yield: 6

Author: Anthology of Crumbs

Prep time: 15 MinTotal time: 15 Min

There’s nothing quite like coming home to the savory aroma of a slow-cooked pot roast, tender enough to fall apart at the touch of a fork. This version uses a homemade, dairy-free cream of mushroom soup with less salt—so you can enjoy all the comforting flavor without the heaviness or extra sodium. It’s the perfect set-it-and-forget-it meal for busy days, filling your kitchen with warmth and promise while you go about life. Paired with creamy mashed potatoes or crisp greens, it’s a simple, satisfying dinner that feels like a hug on a plate.

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Ingredients

Slow Cooker Roast Beef

• 3 pounds (1.36 kg) blade roast (also known as pot roast, chuck roast)
• condensed cream of mushroom soup: either recipe below or 2 cans store-bought
• 1 package dry onion soup mix
• salt & freshly ground black pepper, to taste
• 2 tsp garlic powder

Condensed Cream of Mushroom Soup

• 2 ½ cups (625 ml) unsweetened plain dairy-free milk beverage (do not use one with protein added)
• ¼ cup all-purpose flour or white rice flour (for gluten free)
• 2 tbsp cornstarch
• 2 tbsp oil
• 1 ½ to 2 tsp salt, to taste
• ¼ tsp onion powder
• 2 tsp garlic powder
• 1 cup canned mushrooms (pieces and stems), drained

Instructions

Slow Cooker Roast Beef

1. In your slow cooker, add the homemade dairy-free cream of mushroom soup (about two cans’ worth in volume) and one envelope of dry onion soup mix (or your own lower-sodium blend if you prefer).
2. Season the chuck roast lightly with salt (your homemade soup will be less salty), along with black pepper and garlic powder. Place the roast in the slow cooker.
3. Pour the soup mixture over the roast to coat it evenly.
4. Cover and cook on low for 9–10 hours, until the meat is tender enough to fall apart with a fork.

Condensed Cream of Mushroom Soup

1. Put the milk beverage, flour, starch, oil, salt, onion powder, and garlic powder in your blender. Blend until smooth, about 30 seconds.
2. Pour the soup mixture into a small saucepan over medium-low heat and add the mushrooms. Cook for about 15 minutes, whisking often. It should reduce to about 2 ½ cups of very thick “condensed” cream of mushroom soup, weighing roughly as two cans would
3. Use this condensed soup in recipes as you would the original.