Easy Slow Cooker Pot Roast with Gravy

This easy slow cooker pot roast uses chuck roast, onions, optional carrots, and three seasoning packets to make the gravy. Coat the roast in flour, put everything in the slow cooker, and cook it on low until the beef pulls apart easily with a fork.

What You’ll Need

• Nonstick cooking spray

• 1 onion, sliced

• 1 boneless beef chuck roast, about 2 1/2 pounds

• Salt and black pepper, to taste

• 1/4 cup all-purpose flour

• 1 packet dry beef gravy mix

• 1 packet ranch dressing mix

• 1 packet dry Italian-style salad dressing mix

• 1/2 cup water, plus more if needed

• 5 whole peeled carrots, optional

Equipment

• Slow cooker

• Medium mixing bowl

• Whisk

• Paper towels

• Measuring cups

How to Make Slow Cooker Pot Roast

1. Prepare the slow cooker. Lightly coat the inside of the slow cooker with nonstick cooking spray.

2. Add the onion. Spread the sliced onion evenly across the bottom of the slow cooker.

3. Season the roast. Pat the chuck roast dry with paper towels. Season it on all sides with salt and black pepper.

4. Coat it with flour. Spread 1/4 cup flour on a plate or shallow dish. Coat every side of the roast and shake off the excess flour.

5. Add the roast. Place the floured chuck roast on top of the sliced onions.

6. Mix the gravy. Whisk together the beef gravy mix, ranch dressing mix, Italian dressing mix, and 1/2 cup water. Pour the mixture evenly over the roast.

7. Add the carrots. Arrange the peeled carrots around the sides of the roast, if using.

8. Cook on low. Cover the slow cooker and cook on low for about 8 hours. The roast is ready when a fork slides into the meat easily and you can pull it apart without much effort.

9. Check the gravy. Taste the gravy before adding more salt or pepper. The seasoning packets may already provide enough salt.

10. Serve. Pull the beef into large pieces or slice it against the grain. Spoon the onions, carrots, and gravy over the top.

Don’t Screw This Up

Use a thawed roast. USDA slow-cooker guidance recommends thawing meat before putting it in the appliance. Do not start this recipe with a frozen chuck roast.

Keep the lid closed. Opening the slow cooker repeatedly releases heat and can extend the cooking time.

Do not add too much salt at the beginning. The gravy, ranch, and Italian dressing packets may all contain salt. Taste the finished gravy before adding more.

Cook until the roast is fork-tender. Eight hours is a guide. A thicker roast or a slow cooker that runs cooler may need more time.

Check the beef with a thermometer when needed. USDA lists 145°F with a three-minute rest as the minimum safe temperature for beef roasts, although chuck roast is generally cooked longer in this recipe to become pull-apart tender.