Slow Cooker Pot Roast

This is the slow cooker dinner that asks almost nothing of you. Whisk together cream of celery soup, a packet of dry onion soup mix, and water, then set a beef roast in it and coat it well. Walk away. The result is a pot roast so tender it pulls apart with a fork, swimming in a savory gravy that builds itself.

The cut matters more than anything. A well-marbled chuck roast is the move: low, slow heat melts its tough connective tissue into silky gelatin, which is exactly what makes the meat fall apart. Lean cuts only dry out, so save those for another day.

For the most tender beef, pick the low setting and the longer cook time. Resist lifting the lid, since every peek lets out heat and adds to the clock. The onion soup mix is salty enough that you will not need to add any salt, and the gravy is ready to spoon right over mashed potatoes.

Kitchen Tips

• Use a marbled chuck roast. It grows more tender the longer it braises, while lean cuts dry out.
• Cook on low for the full time for the most fall-apart texture.
• Keep the lid on. Every time you peek, you release heat and add cooking time.

Variations

• Add quartered potatoes, carrots, and onion in the last few hours for a one-pot meal.
• Sear the roast in a hot pan first for deeper, browned flavor.
• Swap cream of mushroom for the cream of celery, or use a packet of ranch and brown gravy mix.