Slow Cooker Pot Roast

I was going to call this Crock Pot Pot Roast.

Then I realized that is one too many "Pots" in the title.

I suppose I could've just gone with Crock Pot Roast.

And then I realized I'll just save myself all the trouble and call it Slow Cooker Pot Roast because I was thinking far 
too hard about the name and my brain was starting to hurt.

This is Pot Roast folks. And you make it in a slow cooker.

And it's good.

That is the beauty of a slow cooker. It can take a rather boring and tough cut of meat and make it come out so tender and tasty. And, in my case, I save on electricity because this roast isn't cooking in my oven for hours on end. 
So that's just a bonus right there.

Now, I don't like to cook a bunch of veggies with my pot roast.

Mainly because slow cookers can cook the you-know-what out of veggies and often turn 
them into mush if they are in there too long.

So if I make them, I add them in during the last couple of hours of cooking time.

Ingredients:
3-4 pound beef chuck roast
1 packet ranch dressing mix
1 packet brown gravy mix
1 packet Italian dressing mix
1 tbsp. dried chopped onions
2 cups water

Add this recipe to ZipList!

If you don't have the dried chopped onions, you could always dice up half a small onion.

Directions:

This part is totally optional depending on how much time you have in the morning to get this going. 

I like to brown my meat just a bit before putting it in the crock pot.

Heat up a large skillet on high heat. You want to get it good and hot.

Add about a tbsp. of vegetable oil into the bottom of the pan.

Take a paper towel and dry the meat really good.

Season the roast with salt & pepper.

When pan is really hot, add your roast.

You aren't going to cook it all the way through. You're just browning both sides.

Once browned, put it into the bottom of your slow cooker. 

Mix together 2 cups of water with all the seasoning packets and chopped onion.
Give it all a good stir.

Pour it over your roast.

Cook on low for about 6 to 7 hours.
Around the last 2-3 hours of baking, you can add in your diced potatoes, carrots and celery if you prefer.

This next step is also optional but if you would like your gravy to be a bit thicker, here's how you do it.  

Once roast is finished cooking, pour all the gravy from your slow cooker into a medium pot.

Mix together 1/2 cup cold water with 2 tbsp. cornstarch.

Pour corn starch mixture into your gravy pot.

Bring it up to a rolling boil.

It will start to thicken slightly as it boils.

Turn off the heat and serve up your roast with gravy.

In this picture, I served it with my Maple Glazed Carrots.

Enjoy!

Printable Recipe Here

Add this recipe to ZipList!