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 have 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.
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
3-Packet Slow Cooker Pot Roast
- 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
- 3 tbsp cold water
- 3 tbsp cornstarch
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 to give it some added flavor.
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 the 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.
Mix together cold water with cornstarch.
Pour corn starch mixture into your slow cooker and turn the slow cooker up to the high setting.
Cook for an additional 30 minutes on high to thicken the gravy.