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–+ servings
A bowl of roast beef with carrots and potatoes.
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5 from 43 votes

Slow Cooker Pot Roast

Tender chuck roast slow-cooked to perfection in a savory blend of beef broth and aromatic spices, creating a melt-in-your-mouth pot roast that's a comforting family favorite. Set it in the morning and savor the rich, hearty flavors by dinnertime.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 8 Servings
Calories: 384kcal
Author: Laura

Ingredients

  • 3-4 lb beef chuck roast
  • 1 large onion
  • 1 packet ranch dressing mix
  • 1 packet Italian dressing mix
  • 1 packet beef gravy mix
  • 1 can 10.5 ounces condensed beef consommé (or beef broth)
  • 3-4 large potatoes
  • 3-4 large carrots

Instructions

  • Peel the onion and slice it across into three rounds, all equal in thickness. Place the three onion rounds (leave them whole, don’t separate into rings) in one even layer across the bottom of a large slow cooker
  • Place the chuck roast in the slow cooker on top of the onions
  • Pour the can of condensed beef consommé or the beef broth over the roast
  • In a small bowl, combine the ranch dressing mix, Italian dressing mix, and beef gravy mix
    1 packet ranch dressing mix, 1 packet Italian dressing mix, 1 packet beef gravy mix
    Ingredients in a bowl with a spoon.
  • Spread half of the seasoning mixture all over one side of the roast, then flip over and spread on the rest of the mixture
    A crock pot with a piece of meat in it.
  • Peel the potatoes and cut into 1 ½ inch chunks; place on top and all around the roast in the slow cooker.
  • Peel the carrots and cut into 1 ½ inch pieces; place on top of the potatoes in the slow cooker.
    3-4 large potatoes, 3-4 large carrots
  • Cover the slow cooker with the lid and cook on low for 8-10 hours until the meat and vegetables are fork tender.
    Slow cooker beef roastwith carrots and potatoes.
  • Remove the meat and shred with forks. Place the meat and vegetables on a serving plate.
  • Set a mesh strainer over a medium heat-safe bowl and pour the gravy from the slow cooker into the strainer so the gravy goes into the bowl while the strainer catches the scraps
  • use a fat separator if the au jus in the cooker is too greasy
  • Serve the roast, potatoes, and carrots along with the au jus juice

Notes

  • Placing the large pieces of onion in the bottom of the slow cooker is to lift the roast up off the bottom so it’s less likely to end up completely submerged in liquid while it cooks. The onion also gives great flavor to the roast and gravy
  • The roast can be cooked on high for about 6 hours instead of on low for 8-10

Nutrition

Serving: 1serving | Calories: 384kcal | Carbohydrates: 18g | Protein: 35g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 181mg | Potassium: 994mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3845IU | Vitamin C: 18mg | Calcium: 49mg | Iron: 4mg