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pot roast on a plate with carrots and potatoes

Slow Cooker Pot Roast - Use Up Leftover Soda Pop

How to make the best slow cooker pot roast - This simple and easy recipe uses onion soup mix, a can of soda pop, and a can of cream of mushroom soup to make a tender, juicy, and flavorful roast that falls apart with a fork. It's an awesome, classic, easy CrockPot dinner. Add potatoes, carrots, and other vegetables for a full meal.
5 from 1 vote
Prep Time 10 mins
Cook Time 6 hrs
Course Main Course, Main Dish
Cuisine American
Servings 8 servings
Calories 202 kcal



  • 2 tablespoons olive oil
  • 2 pound pot roast
  • 1 package onion soup mix
  • 1 can diet soda pop (Most people I know use a cola flavor like Pepsi or Coke, but I've heard that you can use a lemon-lime flavor, too. Really, I think you could use any flavor. Dr. Pepper would probably be good.)
  • 1 can cream of mushroom soup low fat
  • Fresh veggies like potatoes, carrots, broccoli, cauliflower, and onions


  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the skillet is hot, place the pot roast in the pan and cook until it is brown. Do this on each side so that the whole piece of meat is brown on the outside.
  • Put the browned roast into your slow cooker. Sprinkle the onion soup mix over it. Pour the soup and soda pop over top of everything.
  • Toss the veggies into the crock to fill it up. We really pack the veggies in.
  • Cook for 6-8 hours on low, and the pot roast and veggies should come out perfectly cooked.
  • If you want to make gravy from the broth that's left over, you can whisk in a tablespoon or two of cornstarch and allow it to cook a bit longer in the slow cooker.


Calories: 202kcal | Carbohydrates: 7g | Protein: 27g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 928mg | Potassium: 476mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 30mg | Iron: 3mg
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