Slow Cooked Roast Recipe

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Quick And Easy Slow Cooked Beef Roast Recipe

This slow cooked roast recipe is so delicious and easy that it is one of the most popular recipes in our Dining On A Dime Cookbook! It is versatile and one slow cooked roast can be used to make several different meals to keep pleasing your family day after day!


Delicious Slow Cooked Roast Recipe

1 beef roast, 3-5 lbs.
1 onion, sliced
1 can cream of mushroom soup (omit for GF and sprinkle with seasoned salt)

Place roast in pan. Pour cream of mushroom soup and onion on top. Cover tightly. Bake at 250 degrees for 1 hour. Then turn down to 225 degrees and cook for 15 or more hours; 10 hours for roasts smaller than 3 pounds.


*This  recipe is an excellent way to prepare inexpensive roasts. This slow cooked roast recipe makes them so tender they fall off the bone and are almost impossible to lift out of the pan. It is an excellent way to make a delicious meal for Sunday after church or for guests, because it can cook for 2 or 3 hours longer than required without overcooking. Since it is so tender that no meat is left on the bone, you get more for your money. Serves 4.

*Use a meat thermometer to make sure internal temperature reaches 145 degrees.

For lots more quick and easy home cooked recipes, check out our Dining On A Dime Cookbook.


From Tawra’s Inbox:

Hello ladies,

I just want to say a BIG THANK YOU for your slow cooked roast recipe! It has been a joke in my family how truly BAD my roasts taste. My loved ones dutifully eat it because they see how hard I’ve worked on dinner ( plus they are nearly starved to death by the time dinner is served ) and they see the strained smile on my face as I bring their plates to the table. But even I can barely swallow the roast.

I always followed my “Better Homes and Gardens” cookbook faithfully and would try different cuts of meat, all to no avail; it still turned out so dry and tough.

Enter your help. I have been enjoying flitting about your website and finding all sorts of nuggets of advice. Then I found your slow cooked roast recipe! This was the answer I’ve been searching for, lo these many years! I had been cooking it all wrong. I thought I was doomed to buying the pre-cooked roasts-in-a-bag at my local grocery store.

Now my family smiles when they smell the roast cooking as they come home from school. And I feel great knowing I have mastered one of the basic requirements of motherhood… cooking the perfect roast.

Thank you for all your great “tips!”


Becky H.


“Your slow cooked roast recipe calls for pouring soup and onion over roast and to cover tightly. What do you mean by cover tightly? Wrap it in tin foil?”

Thanks, Dennis

Yes, wrap in foil. I just put one or two pieces on the top of the pan and then “seal” the edges with my fingers.




  1. says

    I do something very similar.
    The roast
    onions chopped fine
    white sauce full of Italian seasonings.

    cook it the way you do then the onions (which are not popular in my family are fine enough that nobody complains.)
    such an easy meal when you add potatoes and carrots into the pot. Just add buns or bread and a salad.

  2. Barbara Wagner says

    Hi There!
    The slow cooked roast looks so delicious. That will easy to cook. I will have to try it like this weekend. :) Thanks Tawra for all of your good recipes.


  3. says

    you can use this recipe with a few changes in the spices with pork chops.
    the meat falls off the bones.
    I do it in a slow cooker or the oven and add potatoes and baby carrots so the meal is a one pot wonder.
    I make a lot of the gravy (sauce) and extra chops so there are leftovers for the next night when reheated I serve it over rice. Leftovers with an entirely new dish.

    I like easy, quick, and little clean up.

  4. Angie M. says

    I had never heard of this method of cooking a slow cooked roast until I read it here and I LOVE it!!!

    My husband doesn’t like cream of mushroom soup so I did a few things different:
    I soaked the roast in worcestershire sauce for some flavor. Then I put it in a foil lined roasting pan, seasoned with salt and pepper and covered in the sliced onions. I added about 1/4 cup of water to the bottom of the pan, covered in foil and then followed the directions for cooking listed in the recipe.

    I work full-time so I started this before I left for work. When I came home, the house smelled wonderful! The roast turned out fabulous!!! SO tender, my husband and kids just raved about it. I served it with mashed potatoes, gravy, corn and bread/butter.

    It was a fantastic, quick meal! The roast was so much better this way than in the crockpot, in my opinion. As a working mom, I never dreamed we could have a yummy roast on a weeknight!

    Thanks for the recipe!

    • says

      You can add what ever seasonings you want to this roast. I use just salt, pepper, onion and garlic powder. Tawra uses the mushroom soup. I may have to try the worcestershire sauce like you did that sounds yummy too. If anyone likes spicy, I have cut slits in my roasts and just stuck a jalapeño pepper slice (just the kind that come in a jar) in the slits then use my usual seasonings. It makes the best flavored gravy you ever tasted.

  5. Angie M. says

    Jill, my husband and I love jalapenos. I will definitely try that with our next roast! Thanks for the tip!

    Grandma, thanks for the tips about the pork chops. I will try that too.

    I agree: easy, quick and little clean-up is where it’s at! :)

  6. Angie M. says

    I am still loving slow cooking my roasts this way!

    I was wondering if anyone ever uses this recipe and adds potatoes, carrots and onions. I usually just slow cook the roast at 225 all day and then make mashed potatoes when I get home from work.

    I’ve done roasts in the oven before at higher temperatures and added the potatoes, carrots and onions but I’m home at that time to keep an eye on everything and make sure the vegetables don’t burn or get too dry.

    I would love to be able to put the roasts and vegetables in the oven before I go to work, cook on 225 all day and then come home to a fully cooked meal. I would love some advice on this.

    Also, I’m in a beef rut so to speak. We bought 1/4 of a cow in April. We have used almost all of the steaks and hamburger and still have an entire freezer shelf full of roasts. Some of these cuts of roasts, I’ve never heard of (rib roast?). What do I do with all of the roasts? Besides just having roast beef with mashed pototoes or roasted veggies? I need some ideas and advice from all of you experienced ladies please! :)

    • Mary says

      Here is a different way to cook a roast, my families favorite. Bring roast to room temperature, season roast, place roast directly on the oven rack (no pans) and cook at 250 for 1/2 hour. Turn down to 225 for 10-12-14 hours. Put an oven safe pan under the roast to catch the drippings that you can make gravy with. The crusty outside of the roast is delicious and the insides are juicy and tender. We mostly use this roast for French Dip Sandwiches. Get good rolls/buns add a simply side dish and you are good to go. Don’t forget the aujus which can be made from the drippings.

  7. Jaime says

    Angle, (if you ever see this), a rib roast is prime rib. They’re a super premium cut mostly sold around major holidays, especially Christmas, and can cost up to $75 or even $100. You don’t want to cook these babies like any old roast. They call for high heat, and an open pan. They aren’t usually served with mashed potatoes and gravy, especially since they don’t generate droppings enough. Go to Martha Stewart or better yet a British cooking site; prime rib is the traditional Christmas fare there. We have one every year since our son doesn’t care for turkey. Good luck!

  8. Grandma says

    my recipes for prime rib roasts.

    pre heat oven to 425. put roast in for 15 min.
    turn oven to 375 for 20 a lb.
    I use only salt and pepper for spices.
    at the price of these roasts about 1 hour and 15 min. and they are done to a bit better than really rare.

    add to the meal with a lettuce salad, baby potatoes and carrots garlic bread and lots of horse radish.

  9. Grandma says

    Angie, you can do pot roasts.on the stove or in the oven.
    I don’t like using the slow cooker as the meat seems stringy.
    put about 3″ of water in the pot.
    add potatoes cut large enough not to turn to mush
    the same with the carrots and what ever other vegetable you want. (my mother used turnip) a definite no no for my taste bud.
    Cut a few med. size cooking onions into quarters and add these all at the same time as the meat and vegetables.
    Add salt pepper a bit of celery salt.
    if your family enjoys tomatoe based meals instead of water you can substitute a can of stewed tomatoes.
    turn the stove on to min. and walk away.
    to use the oven turn it to 250 and leave it all day covered pan of course. I use tinfoil as it seals better than a lid.

    you can always cut a small roast into either stewing beef or stir fry strips. same meal just a different way to serve it.

    • says

      Angie Tawra cooks her slow cooked roast on top of the stove all the time and I do mine a lot like grandma mentioned and I have never cooked a roast in a crock pot but always just dump it in a 9×13 pan with some onion and garlic powder cover it, seal it tight, cook it at 250 degrees for an hour then turn it down to 200 degrees and cook for the rest of the day. How love you cook it depends on the size of the roast of course.

  10. Grandma says

    not only venison but bear and moose as well.

    Angie when you put the spices into the pot try not to get them on the roast itself. Put them around the roast so they can be absorbed with the liquid.
    Don’t know why this is but my roasts always seem to have a more even spread of spices this way.

  11. rose says

    awesome ideas/suggestions .. i have always cooked my roasts in the crockpot .. but hubby prefers in the oven, slow cooked all day long .. right now, still too hot for this but just wanted to share, walmart had roasting pans on sale a few weeks ago .. i never had one and well .. had to replace a few pots anyway (mine, i got used and they were super old 22 yrs ago and well never replaced them since; i thought it was about time to get a few new ones 😀 ) ..
    so i told hubby as soon as the weather got cooler, i would make a small roast with the potatoes and vegi’s for him .. the roaster i bought was actually for a chicken that u can stand up (sorta like a rotisserie but it doesnt turn .. but the directions said the pan can be used too to make other types of meat .. no lid .. so i will just cover with foil …
    thanks for sharing 😀

  12. Grandma says

    Rose, don’t replace them. you will never find ones as good. Unless you spend mega bucks.
    But when you do start replacing them. do it individually. Only buy pots that you use. the sets seem to have at least 3 parts that I don’t use.
    I was at a yard sale and there was a deep frying pan with a lid very heavy duty but not too heavy for me to use it comfortably.
    I got a $200. frying pan for $5.
    The woman said she could never figure out what to do with it.
    It is all metal or glass so it goes into the oven with no problem.
    I had another one a bit bigger with no lid. It now is in a box ready to go to my son. He has arms on him that he could lift it if it was 3 times as heavy.
    A few weeks ago the grocery store was selling open roasters with the rack that lifts the meat out. They are usually $30. but they were down to under $5. I bought one even though I don’t need it. It is still in the box and I figure I can give it as a gift along with roast and all the fixings for someone who is having trouble due to loss of job.
    The gift would cost about $15. With Christmas coming it seemed like a good idea at the time.

  13. Tommienell Ellis says

    It is hard to beat a package of onion soup mix scattered over roast dry before wrapping up in foil wrap. Lipton is good, but store brands are fine—your gravy will be delicious.
    Don’t add other salt to roast. Tommie

  14. Jo says

    The slow cooked roast does sound like it would be wonderful, but how much money will leaving the oven on for 15 hours cost? I have an electric oven.

    • says

      Not that much because, for this slow cooked roast recipe, you are setting it at such a low temperature. As a matter of fact I can tell very little difference in my electric bill if any at all.

  15. Dana says

    I have a question/problem. I made this roast. After 10 hours, the roast appeared “done” but wasn’t tender enough for me. I put it back in the oven (225 degrees) with the intention of leaving it in the oven all night (11:00pm-6:00am). When I woke up, the house had a wonderful aroma, but I looked over at the oven and it had turned off!!! I freaked out!! I took the pot out of the oven and took the temp of the roast. It was 125 degrees. The meat was falling apart (it looked wonderful). Unfortunately, I have no idea when the oven turned off, or how long the roast was at that temp. I immediately turned the oven to 350 and cooked the roast for an hour, hoping to make it okay. My question is: Is the roast okay to eat, or do I need to throw it out?? Please help.

    • says

      This is a hard one to answer Dana. I personally think it would be ok especially with you reheating it it should have killed everything. I don’t worry about those things too much because I was raised in an era where I would take a roast beef sandwich to school where it would sit in my locker for 4-5 hours with no ice pack and would eat it without the reheating. But I do know some people are real fussy about these things so I guess it will have to be your call.

  16. Rachel H says

    I always cook a roast in the crock pot. I put on the mushroom soup, and usually some potatoes and carrots. We like chuck roast. As for pots, I have a cast iron dutch oven and a cast iron frying pan. I think that they just cook and conduct heat so much better than other types of cookware. I know I will need a new stove in another couple of years,and I know that you are not supposed to put the cast iron on the flat top stoves, and I hate to give up cast iron. Also the cast iron is supposed to be better for people with FM, and other types of auto immune diseases.

  17. Susan Norman says

    Hi Jill

    Hope you are having a blessed day! I fixed this crock pot receipe today. it is one of my favorites and this freezes really well

    Crockpot Chile beans Virginia style

    2 lbs of ground beef
    2 cans of light Kidney beans
    1 can of pinto beans
    1 64oz jar of Picante Sauce

    Brown hamburger and drain
    Mix all ingredients and put into crock pot
    Cook on low for 4 to 6 hours

    This is good with crackers or tortilla chips or cornbread
    you can add a little shreeded cheese and sour cream after it is cooked if you want.

    This is a quick and easy receipe

  18. Karen says

    This is the only way I cook a roast minus the mushroom soup that is. I am 64 and my mother cooked her roasts this way as well. Throw taters and carrots and any other veggie, mom always put in parsnips then make gravy from the drippins. My sons favorite meal

  19. Terrie says

    Our favorite roast recipe is to use a slow cooker. Place roast in it, spread 1 can cream of mushroom soup over the roast, and sprinkle 1 packet of onion soup mix (dry). Cook on either low or high, depending on how quickly it needs to be ready.

    Have also used variations of this recipe with chicken and other meats, and used Cream of Onion soup one time recently. My husband really doesn’t like mushrooms. Occasionally, I just sprinkle dried onion flakes over the meat and cook. Even my picky husband and son who don’t much like “real” meat (they say it’s chewy and dry) will eat meat slow-cooked. The bonus is that it doesn’t heat up the house (we live in Alabama), and doesn’t require as much “hands on” time. Love to walk into the house on Sunday afternoon after church and smell our lunch! Takes just a few minutes before church to throw together in crock pot. I cook rice in the microwave before church, and maybe steam a veggie. Reheat rice and veggie after church, and dinner is served!

  20. Dotty says

    This basic way of making a roast is how my grandmother, mother and I have made roasts for many, many years with one exception; Instead of using garlic powder, we cut slits in the roast and insert slivers of fresh garlic. Yum!

  21. Carole Edminson says

    I make carne guisada (meat w/gravy) with cheap roasts. Put one roast in slow cooker pour one can rotel tomatoes (mild if you don’t like spicy)over roast, mix 1/2 cup water and one pkg brown gravy mix and pour over tomatoes. Cook on low for 8 hours. DO NOT ADD ANY MORE LIQUID Shred and stir to distribute juices to meat. Serve on tortillas with sour cream. I usually add Spanish rice and refried beans as sides or guacamole.

    • Carole Edminson says

      Carne guidasa to make gluten free leave out the pkg of gravy and add a crumbled GF beaf bullion cube to the water then pour over roast. Make a slurry of cornstarch and water and add to the pot after shredding the meat. Stir well and it should thicken up. Do not make the mistake of adding salt to the meat as the bullion is salty enough.

  22. Patricia Collins says

    I put my roast either in the crock pot or in a roaster. I mix 1 can of cream of mushroom soup with an envelope of onion soup mix. Then I spread it over the roast and sometimes put potatoes, carrots and maybe celery and onions on it and let it cook all day. The two soups make a delicious brown gravy.

  23. Donna Richardson says

    You can use a package of Lipton Onion Soup on top of roast and if you want
    really good gravy, add 1/4 cup of Coca Cola, it’s great!


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