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.
Servings: 6 servings
Ingredients
- 2-3 pounds Chuck roast
- 3 stalks Celery (diced)
- 4 Carrots (peeled and diced)
- 3 large Russet potatoes (wash, cut, and peeled if perfered)
- 1 small White onion (diced)
- 1 cup Water
- 1 packet Ranch salad dressing seasoning (dry)
- 1 packet Zesty Italian salad dressing seasoning (dry)
- 1 packet Brown gravy mix (dry)
Instructions
- Add roast to the slow cooker and places veggies around and on top.
- 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.
- Cook on low for 8-10 hours. Remember that time will vary depending on the size and cut of your roast
Notes
- Remember then buying your beef that fat is a good thing. A roast marbled with fat will come out tender and delicious.
- 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.
- 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.
Nutrition
Calories: 443kcal | Carbohydrates: 39g | Protein: 34g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 179mg | Potassium: 1471mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6903IU | Vitamin C: 14mg | Calcium: 74mg | Iron: 5mg