Crock Pot Pot Roast
This crock pot pot roast recipe is tender and flavorful. It takes only 3 minutes of prep time and then the slow cooker does the rest!
Servings: 6
Ingredients
- 1 tablespoon brown gravy dry mix
- 1 tablespoon Hidden Valley dry ranch mix
- 1 tablespoon Italian dressing dry mix
- 1 (2-3 pound) beef chuck roast
- ⅓ cup water
Instructions
- In a small bowl, mix brown gravy mix, ranch mix, and Italian dressing mix.
- Place chuck roast in the slow cooker and pour water over the roast. Sprinkle dry mix all over the top.
- Cook on low for 7–8 hours, or until meat is tender and easy to shred.
Video
Notes
Make ahead of time. Pot roast can be made ahead of time. Once cooked, put the entire pot containing the roast and the juices, in the refrigerator.
STORE any leftover pot roast with some of the juices in a covered dish in the refrigerator. To reheat. Cover the pan with the meat and juices and bake in the oven at 325°F until the meat reaches the desired temperature.
FREEZE. Place the roast and some cooking juices in a freezer-safe, airtight container. Freeze for up to 2 months.
In a Hurry? You can cook this roast on high for 4 hours, but I prefer cooking it on low because the meat comes out more tender.
Want to add vegetables? Add any vegetables you would like, such as diced or baby carrots or diced potatoes, to the slow cooker along with the roast.
Use Up Leftovers. Leftover roast makes a great filling for burritos, Tacos, Flautas, Cheese Enchiladas, Chimichangas, or Empanadas. POT ROAST GRAVY
After the pot roast has finished cooking, transfer ⅓–½ cup of the drippings from the slow cooker to a small pot on the stove over low heat. Add 1 tablespoon of all-purpose flour and 1 tablespoon of milk. Cook, stirring and adding a little more milk or flour as needed, until it’s the consistency you like, 4–5 minutes. Top off with salt and pepper.
Want to add vegetables? Add any vegetables you would like, such as diced or baby carrots or diced potatoes, to the slow cooker along with the roast.
Use Up Leftovers. Leftover roast makes a great filling for burritos, Tacos, Flautas, Cheese Enchiladas, Chimichangas, or Empanadas. POT ROAST GRAVY
After the pot roast has finished cooking, transfer ⅓–½ cup of the drippings from the slow cooker to a small pot on the stove over low heat. Add 1 tablespoon of all-purpose flour and 1 tablespoon of milk. Cook, stirring and adding a little more milk or flour as needed, until it’s the consistency you like, 4–5 minutes. Top off with salt and pepper.
Nutrition
Serving: 1g | Calories: 10kcal | Carbohydrates: 2g | Protein: 0.03g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.01g | Trans Fat: 0.002g | Cholesterol: 0.1mg | Sodium: 272mg | Potassium: 1mg | Sugar: 0.1g | Vitamin A: 0.02IU | Calcium: 0.4mg | Iron: 0.003mg