Healthy Pot Roast Recipe

Making a healthy pot roast is easier than you think! This delicious pot roast recipe is quick and easy to put together. Contains no prepackaged or canned soups – uses a healthy homemade cream of mushroom and onion soup mix seasonings!

Cooking pot roast in the crockpot is awesome, and it makes your house smell amazing! This healthy Pot Roast requires very little work and the result is a delicious meal for your family.

This crockpot pot roast is a great choice for meal prep–it’s one recipe that you can repurpose into a bunch of great meals. Kids love it, and it’s easy to freeze as well!

Why is this healthy pot roast?

This pot roast uses my homemade cream of mushroom soup. I recommend making a huge batch of this and freezing in one cup servings. Homemade cream of mushroom soup is so much healthier than the canned stuff.

If you’re looking to stock your freezer for a bit, I also have a few other homemade soup recipes that you can use instead of canned. Cream of Asparagus and Cream of Chicken soups are great to have on hand for casseroles and slow cooker meals, and this clean onion soup mix is great to keep in your pantry. You can use it to make dips, soups, and meals a little healthier.

Why is pot roast good for meal prep?

I love that it’s so easy to portion out this meal and know that you’re getting exactly the size that you need. Also, it’s so easy to reheat and freeze that I can make a big batch and rotate between this and other frozen meals–never getting bored with what I eat!

Ingredients in this healthy pot roast:

• Chuck Roast
• Cream of mushroom soup (easy and healthy homemade version is here)
• Onion soup mix (homemade onion soup mix)

Of course, you can add extra ingredients if you’d like–but what I love most about this recipe is how simple it is. No searing the meat, no beef broth or beef stock–just a few simple ingredients and you’d done.

Directions for this healthy Pot Roast:

1. Add all ingredients to a large crockpot, turn on low.

2. Cook 8-10 hours or until meat falls apart when picked up with fork. If you’d like to cook for less time, I’d do 6 hours on medium high heat.

3. Remove the roast with a slotted spoon.

It’s really that simple. I love to serve this with baked carrot “fries” and Garlic Rosemary Smashed Potatoes. They make great side dishes and they hold up well for reheating throughout the week.

Here are some other options for sides with this meal:

• cauliflower mashed potatoes
• potatoes and carrots
• onions (you can even add the onions to the crockpot when you’re cooking!)
• broccoli
• Instant Pot brown rice
• quinoa

What kind of beef is best for pot roast?

I’ve always used chuck roast, but I know a lot of people love to use stew meat purchased from the grocery store (it’s already cut up in large chunks and cooks a little faster). Beef brisket also makes a delicious pot roast, believe it or not! My third choice for a roast is bottom round.

I know that fat is important to the flavor and texture of pot roast, but when I’m focused on making a healthy pot roast I prefer getting leaner cuts of meat. I think that the homemade cream of mushroom soup and the seasonings make for a very tender dish without the need for extra fat. I also trim the fat from the roast before serving it.

Healthy Eating Plans

21 Day Fix Counts | 1 Red = 3/4 Cups of Roast
Don’t forget to count your sides!

Weight Watchers: 3 oz equals 7 points