You are here: Home » Recipes » Slow Cooker Pot Roast Slow Cooker Pot Roast Recipe by Topkick Yield 6-8 servings PrintEmail Ingredients 2-3 pounds chuck roast, trimmed2-3 tablespoons favorite beef rub (I like Emeril's Essence)3-5 medium Potatoes3-4 medium carrots, sliced1/2 medium onion, thinly sliced4-5 cloves garlic, thinly sliced1-2 stalk celery, chopped1 cup button mushrooms, sliced1 can cream of celery soup (10.5 oz)1 1/2 cups half-n-half or whole milk1 teaspoon fresh basil, minced1 can cream of mushroom soup (10.5 oz)1 envelope onion soup mix1/2 teaspoon fresh tyme, chopped1/2 teaspoon fresh marjoram, minced1 teaspoon dry mustard seed1/2 teaspoon black pepper corns, cracked1/2 teaspoon sea salt (to taste) Instructions RuR Rub roast with beef rub. Let stand at room temperature for at least 1 hourRR Rub roast with favorite beef rub. Let stand at room temperature for at least 1 hour, more is better. In a large saute pan, over medium-high heat, sear/brown both side of roast. Remove roast to slow cooker cooker, begin cooking over medium heat. Add onion, garlic, celery & mushrooms to the pan and saute for 5-6 minutes, until translucent. Season to taste with salt & pepper. Remove and add to slow cooking roast. Meanwhile, in a large mixing bowl, add soups, milk & seasonings and mix well. After roast has cooked for an hour or so,add soup mix, potatoes & carrots. Continue cooking until roast, potatoes & carrots are tinder (About 7-8 hours over medium heat.).