The Best Crock Pot Roast

"This makes a great gravy! The first time I ate this, DH made it for me...I honestly thought I would have trouble getting this meal down...Oh My Gosh....the gravy is wonderful!!!"
photo by Cookin-jo photo by Cookin-jo
photo by Cookin-jo
photo by Lori Mama photo by Lori Mama
Ready In:
8hrs 5mins


  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 (10 3/4 ounce) can cream of celery soup
  • 1 (1 ounce) package dry onion soup mix
  • 1 (10 3/4 ounce) can water
  • 1 roast (I use pork, but can use any type meat)


  • Place all ingredients in the crock pot.
  • I put it on low-- for approx 8 hours.
  • When it's done-- you have a wonderful gravy!

Questions & Replies

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  1. This is a family favorite. The only change I would recommend cutting bac the water by a cup. When crockpot cooking, you don't need a lot of liquid because it produces it own. Remove roast and place in a 200 degree oven to keep warm while preparing gravy. To thicken gravy, use cornstarch and a little water. Turn crockpot to high and blend in cornstarch mixture.
  2. Made this for supper tonight, but I didn't have the cream of celery soup so I substituted cream of broccoli! Also, I added only one can of water. It was delicious! I served it with new potatoes and steamed broccoli! I'll certainly be making it again, and will use the cream of celery soup next time. Thanks for sharing !
  3. What a great and easy way to make a roast. I added potatoes, carrots, celery and onions to mine and it was wonderful. After a few hours you can smell it in the whole house, it's pure torture.
  4. I put the soups and the roast in the slow cooker before I went to bed and let it cook all night on low. When I woke up, I added carrots, potatoes, mushrooms, and onions (halved) and cooked it on low until I got home from work! It was so easy! The gravy was sensational! After I lifted the meat and veg out, I just thickened the gravy on the stove. It was divine! I didn't have to add a thing to it! Btw, the cream of mushroom and celery soups are the condensed ones. I used Lipton's dry onion soup packets. I have a huge slow cooker, so I doubled the recipe (for the soups and liquid). I was afraid the soups would make the gravy too salty, but it wasn't. In fact, it was a lot less salty than the gravy I make with Bisto.
  5. Tremendous! Easy! Tasty! A Keeper! Just some of the accolades my family expressed over this dinner!!! I used Cream of Mushroom Soup with Roasted Garlic, Cream of Celery Soup and Beefy Onion Soup Mix. I added one cup of water like others suggested and a browned London Broil. All I can say is FANTASTIC! Thanks Katie!!!


  1. Wonderful roast beef! I used 2 cans of cream of mushroom soup and no water. I also didn't have onion soup mix and used dried onion bits instead. For the gravy I strained the juices and thickened with cornstarch. One of my teenagers actually forgot his manners and started to lick his plate. We all loved it. Thanks, Katie.
  2. This is the old "Soup Roast" recipe I remember from the 70's and it is still a winner! I also used 1 cup of water which resulted in delicious gravy after adding a little cornstarch and stirring a couple minutes. A friend suggested trying instant mashed potatoes instead of corn starch for gravy, so I may try that 'gravy hint' next time. I completed the dinner with green beans, mashed potatoes and apple sauce and served to company that evening. Everyone complimented the tender pork and tasty gravy. Yep...this recipe is a Winner, thanks 00Katie!



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