Crock Pot Pot Roast

4.99 from 120 votes

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!

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 together.
Place chuck roast in the slow cooker and pour water over 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

Recipe Tips

Bulk seasoning. Combine 2-3 packets of each dry mixes and store in ana airtight container int he 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 roast that you can slice cook on High for 4 hours. For roast that becomes fall-apart fork tender 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