Today I’m sharing a recipe for an Peasy Slow Cooker Pot Roast. I’m one of those people who rarely makes the same recipe twice. I’m always experimenting in the kitchen, trying out new recipes, even for things as basic as pot roast. This one is a winner with everyone who has tried it.
I’ve made several different pot roasts here on Simple Nourished Living through the years, both in the slow cooker and the oven, and all of them have been well received in our meat-and-potatoes-loving family.
I really appreciated the ease of this easy slow cooker pot roast. By investing a few minutes in the morning, I came home at the end of a busy day to a delicious complete dinner ready and waiting. Talk about maximum reward for minimal effort!
Just stir together a can of cream of mushroom soup and package of dry onion soup mix to create a delicious savory gravy for your roast and vegetables to simmer away in. Don’t you love recipes like that? I sure do, especially on busy days.
Skinny on Easy Peasy Slow Cooker Pot Roast
This easy slow cooker pot roast is an oldie but goodie that I adapted from my old Betty Crockers Cookbook (1978), where it appears as a recipe designed to be wrapped in foil and slowly cooked in a 300F degree oven.
I used a bottom round rump roast which was on sale at my local market this week and is a great choice for Weight Watchers because it’s lower in fat than many other beef roasts.
To make your own dry onion soup mix, combine 1/4 cup dehydrated onions, 2 tablespoons instant beef bouillon (low sodium) and 1/2 teaspoon onion powder. I also chose a lighter cream of mushroom soup with less fat and sodium.
According to my calculations each serving has 377 calories, *9 Weight Watchers PointsPlus, *7 Freestyle SmartPoints. Enjoy!
If you like this easy peasy pot roast, be sure to check out my other Weight Watchers friendly recipes including Skinny Slow Cooker Italian Style Pot Roast, Oven Pot Roast with Vegetables & Horseradish Sauce, Mom’s 3-Packet Slow Cooker Roast Beef, Company’s Coming Slow Cooker Roast and Old Fashioned New England Pot Roast
Easy Peasy Slow Cooker Pot Roast Recipe
- 2-1/2 pound bottom round rump roast
- 2-3 teaspoons Montreal Steak Seasoning (optional)
- 1 can (10.75 ounces) cream of mushroom soup (I used Campbell's Healthy Request)
- 1 envelope dry onion soup mix**
- 8 small potatoes, cut in half
- 8 medium carrots, each cut into fourths
- Ideal slow cooker size: 4-Quart.
- Place the carrots and potatoes in the slow cooker.
- Season the roast with the Montreal Steak Seasoning, if using, and place in the slow cooker on top of the carrots and potatoes.
- Stir together the mushroom soup and dry onion soup mix and spread over the meat.
- Cover and cook on LOW 8 to 10 hours, or until tender.
Source: Betty Crockers Cookbook (1978)
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
This AllRecipes video shows how easy it is to make pot roast in the slow cooker:
More Weight Watchers Beef Roast Recipes:
Garlic Lover’s Roast Beef (SkinnyTaste)
Slow Cooker Balsamic Beef Roast (SlenderKitchen)
Slow Cooker Roast (HungryGirl)
Italian-Style Pot Roast (SkinnyKitchen)
Sunday Slow Cooker Pot Roast & Potatoes (SlenderKitchen)
Favorite Slow Cookers:
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