Slow Cooker Pot Roast

My favorite recipe so a simple and juicy Slow Cooker Pot Roast. Loaded with veggies and full of flavor this recipe is a must try and one that will be on my menu again. 

Classic Dinner Recipe

Growing up Slow Cooker Pot Roast was always one of my favorite meals.

My mom would make it on Sundays and the house would smell incredible after church.

This recipe is so easy to make and a classic just like mom used to make.

Ingredients

Beef Chuck Roast: I prefer to use a beef chuck roast but you change it up and try this recipe with beef brisket or bottom round roast.

Veggies: We use celery, carrots, onions, and russet potatoes. You can add more or less of your favorite .

Seasoning: The seasoning is easy. I use a package of each ranch seasoning, zesty Italian salad dressing seasoning, and brown gravy mix.

Directions

Step one: Add roast to the slow cooker and places veggies around and on top.

Pro Tip: Remember when buying your beef that fat is a good thing. A roast marbled with fat will come out tender and delicious.

 

Step two: In a small mixing bowl add 1 cup water.

Add in ranch seasoning, zesty Italian, and brown gravy.

Whisk together then pour over ingredients in the slow cooker. Place slow cooker lid on.

Tip: I like mixing my seasoning with water so when I pour it in the water takes the seasoning all over the roast and veggies. You could also add in season and water separately.

 

Cooking Directions

Step three: Cook on low for 8-10 hours. Remember that time will vary depending on the size and cut of your roast.

Pro Tip: You can also bake this in the oven. Preheat your oven to 350 degrees. Sear and brown your whole roast and onions. Then place it all in the oven for just 10-15 minutes before you drop the temperature to 250 degrees for 1 hour. If your beef needs longer I suggest dropping the temperature again to 225 degrees and continue to bake until it's cooked through and tender.

More Classic Dinner Recipes

I wanted to share with you more classic dinner recipes that my mom made and my family now enjoys.

Some of her classic that we still love is chicken and rice casserole, easy salisbury steak served with mashed potatoes, and of course the classic meatloaf recipe.

FAQs

Can I use broth instead of water? Yes you could just be careful to only use a low sodium. The packets of seasoning has so much flavor you don't want an over salty roast.

What potato can I use beside russet? We love a classic russet potato but you can also use Yukon gold or red potatoes.

Should I sear my roast first? If you want to take your pot roast to the next level searing it on the stove top is a great idea. If you don't have time you can toss it into the slow cooker and it will still taste amazing.

Can I use another onion? Yes for this recipe white or yellow onions will work perfectly.

Can I cook on high? I would suggest not cooking this roast on high. You could end up with tough or dry beef.

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