Crock Pot Pot Roast Recipe

4.99 from 121 votes

Crock Pot Pot Roast Recipe

This melt-in-your-mouth crock pot pot roast is tender and flavorful and 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: Kristyn Merkley

Equipment

Ingredients

Olive oil
Coarse salt
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

Gravy

2-3 cups roast drippings from cooked pot roast
2½ tablespoons corn starch
Salt and pepper to taste

Instructions

Heat olive oil in a large skillet over medium-high heat.
Generously salt all sides of the roast. Sear each side of the roast for about 2-3 minutes.
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.
To make the gravy, pour the beef broth through a strainer to remove any solids. Pour the broth into a skillet.
Remove 3 tablespoons of the broth and add to a small bowl, then whisk together with the cornstarch until well blended.
Bring the broth in the skillet to a simmer, then whisk in the cornstarch mixture. Cook until thickened.
Taste and adjust salt and pepper according to taste.

Video

Notes

Recipe Tips.

We like to make this seasoning in bulk (usually 2-3 packets of each dry mix), and then scoop out 3 tablespoons of the mixture to sprinkle over the top of the roast.
Add hearty veggies like diced red potatoes, baby carrots, celery and onion wedges and cook along with this crock pot roast recipe.
Use the correct size crock pot and don’t overfill. The ingredients should take up between ½ to ⅔ of the crock pot.
While it's not necessary to brown the roast before cooking it, the caramelized meat adds an extra layer of flavor. Heat olive oil in a large skillet over medium-high heat. Generously salt all sides of the roast, sear each side for about 2-3 minutes, and put in the crock pot.
You can use the drippings from the crock pot to make Pot Roast Gravy.

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.

Leftover roast makes a great filling for burritos, flautas, enchiladas, chimichangas, or empanadas.

For more substitutions and tips, check out the full recipe post

Nutrition