Crock Pot Pot Roast

4.99 from 120 votes

Crock Pot Pot Roast

This melt-in-your-mouth crock pot pot roast is tender and flavorful. It takes just 5 minutes of prep before your slow cooker works its magic.

Prep Time5

Cook Time7

Total Time7 5

Course: Main Course

Cuisine: American

Servings:

Author: Lil' Luna

Equipment

Ingredients

1 tablespoon brown gravy dry mix
1 tablespoon 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 gravy and ranch and Italian dressing mixes.
Place chuck roast in the slow cooker and pour water over it. 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

Recipe Tips.

Bulk seasoning. Combine 2-3 packets of each dry mix and store in an airtight container in the cupboard. Use 3 tablespoons when making the roast.
Add hearty vegetables like diced potatoes, baby carrots, and onion wedges and cook them along with the roast.
For sliced roast, cook on HIGH for 4 hours. For fall-apart fork tender roast, cook on LOW heat for longer.
Use the correct size crock pot and don’t overfill. The ingredients should take up between ½ to ⅔ of the crock pot.
You can use the drippings from the crock pot to make Pot Roast Gravy.
Leftover roast makes a great filling for burritos, flautas, enchiladas, chimichangas, or empanadas.

Make ahead of time. Allow the cooked roast to cool before storing the entire roast and the juices, in an airtight container in the refrigerator for 1-2 days or in the freezer for 2-3 months.

Store leftovers with some of the juices in a covered dish in the refrigerator for 2-3 days, or freezer for up to 2-3 months.

To reheat. Thaw if needed, place the desired amount of roast along with some of the juices in a baking pan and cover with foil. Bake in the oven at 325°F until the meat reaches the desired temperature.

Nutrition