Slow Cooker Pot Roast

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This is our new favorite slow cooker pot roast recipe and it’s only 3 ingredients! I cannot even believe how perfect and juicy it was!!

This is our new favorite slow cooker pot roast recipe and it's only 3 ingredients! I cannot even believe how perfect and juicy it was!! ohsweetbasil.com

 

All you need is a great cut of beef, a slow cooker and 3 simple ingredients and you’ve got the best roast ever!!! It’s basically a Mississippi Roast recipe which we all know and love.

 

Growing up in a family with 5 kids, especially with me being a picky one couldn’t have been easy. In fact, it must have been exhausting and expensive. We only have 2 kiddos, but Cade and I are sitting here to tell you that no matter what your family size is we totally get that mealtime can be a bit of a chore, but we are right there with you.

 

our favorite slow cooker pot roast recipe! ohsweetbasil.com crockpot, insta pot, pressure cooker

 

Sometimes just knowing that someone else is trying to plunge through life right along side you can feel so good. Slow Cooker Pot Roast was a frequent recipe that appeared on our Sunday dinner table and I loved that time of the week. It was a day that we could regroup and recharge before another crazy week and a juicy slow cooker pot roast only made it even better. We also love using this recipe for these Pot Roast Sandwiches.

 

our favorite slow cooker pot roast recipe! ohsweetbasil.com crockpot, insta pot, pressure cooker

 

Except, making a pot roast was turning out to not be rest for me. I was trying to figure out how to make a juicy roast by searing it, marinating it, injecting it and so on and nothing was really hitting the spot for me. So I did what any normal person would do after an extended period of failures, I gave up. Haha, ok maybe everyone doesn’t give up but I just decided that maybe a beef roast wasn’t my thing. I took up pork and it totally went well. We made carnitas, tender shredded pork and finally a juicy shredded beef. But it still didn’t taste like that classic pot roast. And the gravy wasn’t that brown gravy I wanted.

 

This is our new favorite slow cooker pot roast recipe and it's only 3 ingredients! I cannot even believe how perfect and juicy it was!!

 

And then Cade made this roast.

 

Holy Moly. It’s three ingredients and just hangs out in the slow cooker all dang day. That’s it. No searing, no injecting, and even no shredding. In fact it ends up so juicy and tender you wont even be able to lift it out of the slow cooker (we use Hamilton Beach). And there are wonderful drippings that make the best gravy. I just serve ours with the juices, but sometimes when we serve it with our favorite mashed potatoes I’ll whisk the dripping with a little cornstarch and water and let it thicken. It’s awesome.

 

What Beef Roast is Best?

Wanting to know what cut of beef is best for a slow cooker roast or pot roast? We prefer a simple chuck roast, but remember to look for one that has good marbling and not so much that it’s all over in big pieces of fat because without realizing it you’re paying for all of that weight and will end up with less meat than you expected.

 

Do You Add Water for a Slow Cooker Roast?

One of the biggest questions we get is about why we don’t add any water to the roast. Maybe I’m wrong, but I feel like a lot of older crock pot recipes wanted water added to a roast recipe which is completely unnecessary. If you’re cooking a roast and looking for moist, fall apart meat, then adding water is just going to boil the meat, and no one wants boiled.

 

What Temperature to Cook a Roast?

The real secret to a roast is to cook it low and slow. In an oven you’re looking for 225-250 degrees or the low setting on a slow cooker or crockpot. We never cook a chuck roast or even pork butt for anything other than low temperature for 8 hours. I promise, it will fall apart.

 

Browning Meat in a Pan

Finally, many have been told to first heat up a skillet and brown the meat on each side in order to seal in the juices. That’s completely false. Browning meat is to give that color and caramelized flavor to the meat, but unless you’re braising it’s really going to disappear a bit in a slow cooker so I don’t see any need to brown a roast.

Slow Cooker Pot Roast

Slow Cooker Pot Roast

Ingredients:

  • 3lb Beef Chuck Roast with good marbling, (ask your butcher for help)
  • 1 dry ranch dressing packet
  • 1 Au Jus Seasoning Packet
  • 6 tablespoons of unsalted butter
  • 1/4 cup water

Directions:

  1. Pour the water into your slow cooker and place the meat on top.
  2. Sprinkle the top of the meat with the ranch and then the au jus packet.
  3. Place the butter on top.
  4. Cover with the lid and cook on low for 8 hours, shredding into the sauce after 7 1/2 hours.

The drippings can be turned into gravy by heating in a saucepan with a little extra water if needed then once it’s boiling add 1 tb cornstach that has been mixed with 1 tablespoon cold water. Whisk until it boils again and turn down to a simmer to thicken.

Nutrition Information

Yield: 6-8 servings, Serving Size: 1

  • Amount Per Serving:
  • Calories: 304 Calories
  • Total Fat: 17.7g
  • Cholesterol: 131.8mg
  • Carbohydrates: 0.5g
  • Fiber: 0.1g
  • Protein: 36.2g
All images and text ©Carrian Cheney for Oh Sweet Basil.

This is our new favorite slow cooker pot roast recipe and it's only 3 ingredients! I cannot even believe how perfect and juicy it was!!

The best homemade rolls

the rolls royce roll recipe that you must try to believe ohsweetbasil.com

Creamed Corn

I can't even call this creamed corn, it's soooo much better than that! ohsweetbasil.com

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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56 comments on “Slow Cooker Pot Roast”

  1. LOVE this!  Omitted the butter and it didn’t detract from the flavor one bit. Also removed the fat from the drippings before making the gravy. SO delicious!  Thank you!

  2. I have not used this post yet but am going to today. I use the slow cooker a lot and find these rescipes real helpfull. Sometimes I use them as a guide and put in my own herbs and spices and meat could be roast, steak or whatever I have on hand at the time. This one sounds great.

  3. This sounds like it would be VERY salty. Has anyone found it to be too much so?Thank you!

  4. Somehow I get a popup that stayed around and nothing I could do would get rid of it. It was a recommended instagram account. What gives?

    • Me too. Guess it’s the ad to pay for the site.

      • Hi Faye and Dona, the pop up in the bottom right corner is for our instagram account where we share even more than what we share on the blog. In the top right hand corner of it is an arrow (it looks like a big “v”) and if you just click that it will go away immediately. Sorry for the trouble, it’s the only way for us to point our readers to where else they can find us. Hope you have a great week!

  5. I’m sure this is a silly question – but I’ve never made homemade gravy before. When you say the drippings could be turned into gravy, you don’t say how much should be added to the pan – can you give me a rough estimate?

    Thanks 😀

    • Hi Rebecca,
      I just pour off whatever is left in the pot into a skillet, straining out any fat and turn the heat on to medium. As it begins to simmer I add a little corn starch to a bowl of water, about 2 teaspoons to 1-2 tablespoons of water and slowly drizzle it into the drippings while whisking. If there are a lot of drippings I add more cornstrach and water. Also, sometimes I just skim the fat and serve the juices with the meat. That’s our favorite and less work 🙂

  6. Ran out of time to put this on this morning but am really craving it!!! I don’t want to loose the juicy tenderness. I was thinking on high for two hours and low for four? Have you ever done it like that?

  7. Hi! I have to say, this is the BEST, easiest recipe I’ve ever tried with a pot roast. It is our favorite, and I’ll never cook it any other way haha! I’m making 2 today(in two crockpots) for dinner, and feeding our fam + a few extended family members. My Mother-in-law has Celiac’s disease so she needs gluten-free meals/foods. I have not been able to find a gluten-free Au Jus gravy packet; so you think it’d get the same/similar effect if I just used a brown gravy(gluten-free) packet instead of Au Jus?? ?

  8. re Pot roast. Your recipe says to shred the roast after 7.5 hours into the sauce the under note it says to make the gravy. This confuses me. Is it a shredded beef or a pot roast?

    • Carol,
      It’s can be called shredded beef or pot roast as cooking it so low and slow results in fall apart meat versus sliceable meat. The sauce can be turned into a gravy by thickening it up on the stove top but we don’t always take the time to do that. 🙂

  9. I have made this a couple times now and the flavor is outstanding! I love it and it’s foolproof. My only concern is that it comes out VERY, VERY fatty/oily and is too greasy to eat. Besides trimming the meat even more, do you have suggestions for this problem? Thanks!

    • Hi Breanna,
      Unfortunately that fat is what really flavors it. I would ask your butcher to cut you a fresh roast and expertly trim it that way you have great marbling for flavor but you avoid excess. When you go to serve just skim the fat off. And thank you for the sweet comment ps!

  10. can you add in veggies with this and if so when could I add them in?

  11. The recipe looks fantastic! Just one question. When you say
    1 dry ranch dressing packet
    1 Au Jus Seasoning Packet

    How much is that exactly in grams or tablespoons because not all the packets are the same? Can’t wait to try it! 🙂

    Thank you

  12. could you do on high for 4hrs?

  13. Loved it!!!!!!! Made the roast and used it in a French Dip!!!!!! Awesome. My husband normally does nor like anything with Ranch dressing…shhhhhhhhhh. He loved this!!!! Thanks so so much

  14. Is your roast frozen when you put it in the crockpot for 8 hours or is it defrosted?

  15. I make this recipe on a regular basis for my family with one variation. I add a few pepperocinis (4 or 5) to the crock pot for a little extra flavor and I promise you, it makes the roast divine!

  16. I am in Australia and we don’t have the au jus recipe pkt or dry rach dressing pkt any suggestion on what I can use to replace them?Thank yu

    • My favorite way to cook a beef roast is in the slow cooker. Spread 1 can of condensed (undiluted) cream of mushroom soup over the top, and sprinkle with 1 packet (dry) onion soup mix. If you do not have access to either of these ingredients, sprinkle generously with dried onion flakes or perhaps use a sliced fresh onion. I do not add water to my roast. Cooking for hours in the slow cooker is what makes it so tender. We usually cook our roast till it is tender enough to fall apart.

      • I have also used Campbell’s Cream of Onion soup, and it was great, too! I use this basic slow cooker method for chicken, pork loin, and beef roasts, though I do not usually add anything to the pork loin. (I think the pork loins we buy are already injected with a saline solution.) Cooked some chicken with salsa, corn, and black beans in the slow cooker recently, and it was wonderful! Added 8 ounces of cream cheese 30 minutes before serving, and let it melt. It was a zesty, creamy dish.

      • That all sounds wonderful and we are the same, we like it to be falling apart. 🙂

    • hmmmm, I know there are recipe on the web for making both from scratch. I say google those because the flavor is fantastic and your’s will probably be even better!

  17. Where dat pin button!? This is a definite keeper! Thanks for sharing!

  18. I’ve been making a similar recipe for years, but instead of 3 Ingredient Pot Roast, it’s called 3 Envelope Pot Roast. It uses a packet of dry Ranch dressing, a packet of dry Italian dressing, and a packet of Brown Gravy. The drippings / gravy are divine! I’ve never considered putting butter on top – totally doing that the next time I make it. Thanks for the idea!

  19. So yummy! We had the pot roast and the rolls for dinner. My husband said to put a star by this one! We all loved it. Thanks so much.

  20. Instead of water, place a stick of butter on top of the roast. It is delicious.

  21. sometimes the best recipes are the simplest! i love how tender and delicious this roast looks!

  22. I’m one of five kids as well and I’m the first to admit I’m the world’s pickiest eater, but I loved pot roast Sunday dinners after church. My mom always put in cut up carrots. If I add t them would I put them in at t the beginning or later on?

  23. This is on my meal list for the week to make for my boyfriend. I can imagine him eating this with everything!

  24. I’m one of 5 kids too, and I’m not sure how my parents did it! We still get together most Sundays for family dinner, and I love bringing my two little ones into that tradition.
    Pot roast is such a classic meal for Sunday dinner, and I’m so excited to try this slow cooker version!

  25. Pot roast is the best, especially for the sandwiches!

  26. So simple for Sunday dinner, I love it!