Slow Cooker Pot Roast

365 Reviews

Prep: 15 min
Cook: 8 hr
Ready In: 8 hr 15 min

“It's quick and easy to assemble.” - by keylimeone

Ingredients

1 onion, sliced
1/4 cup all-purpose flour
1 (2 1/2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper to taste
1 (1.2 ounce) package dry beef gravy mix
1 (1 ounce) package ranch dressing mix
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup water, or as needed
5 whole peeled carrots (optional)

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Metric US

Original recipe yields 6 servings

Directions

Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

Nutrition

Amount Per Serving (6 total)

Calories
385 cal
19%

Fat
22 g
34%

Carbs
20.8 g
7%

Based on a 2,000 calorie diet

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Reviews (365)

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368

sgatesue

Aug. 10, 2011

"I have to admit, I was skeptical with the flavor of the three dry mixes called for, but this was the best tasting roast I've ever had! Used "herb gravy mix for beef" which was the only one I could fi..." See morend and it was delicious. Had a lot leftover so I made wide noodles the next day and we had a yummy version of beef stroganoff. Definitely a keeper!"

229

Dianemwj

Aug. 16, 2011

"I've always thought that slower cooker dishes lack flavor. I put in flavorful ingredients, but the slow cooking process seems to homongenize everything and the liquid thins out the flavor. That did ..." See morenot happen with this recipe. The gravy was thick and rich and highly seasoned. I was very hesitant to use all those mixes, but I had them in the pantry (some for quite awhile) and I needed to use them up or throw them away. My husband had two helpings and proclaimed it "Good stuff!" Thank you so much for the post, keylimeone, this was great!"

191

Beachbaby 72

Aug. 19, 2011

"Loved this recipe! I went exactly by the recipe and this is the best pot roast ever. Very flavorful, just the right amount of seasoning. The gravy is rich and brown. The only change I would make next ..." See moretime is to add 3/4 cup of water instead. I like my gravy a tad thinner. I also added cubed potatoes."

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