There’s something timeless about a slow-cooked pot roast—it brings to mind cozy family dinners, comforting aromas wafting through the house, and hearty satisfaction with every bite. While pot roasts can sometimes feel like a weekend-only affair due to their longer cooking times, this recipe takes advantage of the slow cooker to make it an effortless meal you can prep in minutes before heading out for the day. When you return, dinner will be tender, flavorful, and ready to serve.
This version is especially ideal for those who want rich flavor without the hassle. It uses simple seasoning packets combined with fresh vegetables and a beef chuck roast to create a savory and well-balanced dish. The flour coating helps create a beautiful crust on the meat while also adding body to the juices, which can easily be turned into a luscious homemade gravy. Whether you’re cooking for your family or hosting guests, this meal delivers on flavor and convenience.
Perfect for weeknights, holidays, or lazy Sundays, this slow cooker pot roast brings comfort food to your table with barely any effort—and leaves you with fewer dishes to clean.
Slow Cooker Pot Roast
Ingredients (Serves 6–8)
2.5 lb boneless beef chuck roast
1/4 cup all-purpose flour
1 medium yellow onion, sliced
5 carrots, peeled and cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
1 (1 oz) packet beef gravy mix
1 (1 oz) packet ranch dressing mix
1 (1 oz) packet Italian dressing mix
1/2 cup water
Salt and pepper to taste
Directions
Pat the beef roast dry with paper towels and season both sides with salt and pepper. Roll the roast in flour until fully coated. Layer the sliced onions in the bottom of a 6-quart slow cooker and place the floured roast on top.
In a separate bowl, whisk the gravy mix, ranch mix, and Italian dressing mix with the water until smooth. Pour the mixture around the roast. Add carrots and celery to the slow cooker.
Cover and cook on LOW for 8 hours, or until the roast is fork-tender.
Pro Tip: To make a quick gravy with the leftover juices, remove the vegetables and pour the liquid into a saucepan. Mix 2 tablespoons of cornstarch with 1/4 cup warm water and whisk it into the pan over medium heat. Stir until thickened.
Nutrition and Dietary Notes
This dish is rich in protein thanks to the beef and also provides dietary fiber and key vitamins from the carrots and celery. The flour adds a bit of starch to thicken the sauce but can be substituted with gluten-free alternatives if needed. The seasoning packets make this recipe very flavorful, though those sensitive to sodium may want to opt for low-sodium versions or create homemade spice blends to control salt content. This dish is naturally dairy-free and can be adapted for gluten-free diets with simple ingredient swaps.
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