Slow Cooker Pot Roast
A simple and comforting pot roast made in a slow cooker with minimal prep time and a rich gravy.
Ingredients
Main Ingredients
- 1 3–4 lb beef chuck roast Inexpensive cut ideal for slow cooking.
- 1 oz packet of dry Ranch seasoning mix Provides a savory flavor.
- 0.7 oz packet of dry Italian dressing mix Adds complexity to the flavor.
- 0.87 oz packet of dry brown gravy mix Can substitute with dry beefy onion soup mix.
- 1 cup low-sodium beef broth or water Adds moisture and flavor.
- 2 large potatoes, cut into 1 1/2-inch chunks Russet or Yukon Gold preferred.
- 1 lb carrots, peeled and cut into 2-inch chunks Adds sweetness and nutrition.
Optional Ingredients for Flavor & Texture
- 1 tbsp olive oil For searing the meat.
- 2 tbsp cornstarch For thickening the gravy.
- 3 tbsp cold water For mixing with cornstarch.
- 1/2 cup chopped yellow onion Can be added with vegetables.
Instructions
Preparation
- Lightly grease the slow cooker basin or line it with a slow cooker liner for easiest cleanup.
- Place the potatoes and carrots (and optional onion) evenly on the bottom of the slow cooker.
Searing the Beef (Optional)
- Pat the chuck roast dry with paper towels.
- In a small skillet over high heat, heat the olive oil until shimmering.
- Sear the roast for about 2 minutes per side until a deep brown crust forms.
- Transfer the seared roast onto the bed of vegetables in the slow cooker.
Cooking
- In a bowl, whisk together the Ranch seasoning mix, Italian dressing mix, brown gravy mix, and beef broth (or water) until dissolved.
- Pour the seasoning mixture evenly over the roast and vegetables.
- Cover the slow cooker and cook on LOW setting for 8 to 10 hours or HIGH setting for 4 to 5 hours.
- The beef is done when it is fork-tender and shreds easily.
Making the Gravy (Optional)
- Transfer about 2 cups of the cooking liquid into a small saucepan.
- Bring the liquid to a boil over medium-high heat.
- Whisk cornstarch and cold water together in a small bowl to form a slurry.
- Slowly whisk the slurry into the boiling liquid and simmer for 1–2 minutes until thickened.
Serving
- Remove the beef to a cutting board and let it rest for 5 minutes.
- Shred the beef with two forks and return it to the pot, tossing it with the vegetables and gravy.
- Serve immediately.
Notes
This pot roast is great for meal prep, can be frozen and reheated easily, and is perfect served over mashed potatoes or rice.