Do you crave the Pot Roast your Mom or Grandma used to make? This Slow Cooker Pot Roast Recipe is so easy to make you that you won’t believe it has that old-fashioned taste.
A while back, I found a great slow cooker pot roast recipe in my e-cookbook version of Homemade Christmas
. I actually cooked that baby up and split it up in portions in my freezer as a freezer meal.
This time around I was cooking for a crowd and needed something quick and easy to throw into my crock pot. So when I saw Becky Butler’s recipe for Old Fashioned Pot Roast in Gooseberry Patch’s Slow Cooking All Year Round I knew it would be just perfect.
Slow Cooker Pot Roast
This recipe called for 3 mixes I already had in my pantry along with the roast and 1/2 cup of water.
I decided to substitute that water for 1/2 cup of wine, because I loved the flavor of the Merlot Pot Roast I had enjoyed before.
I also tossed in some carrots, celery and baby potatoes that I had roughly chopped. I did this both for flavor and because I simply cannot have roast without them.
I really liked that I didn’t have to sear this roast before cooking it. I also loved that this was one of those dump all the ingredients in and go kind of recipes. I was entertaining guests that weekend afterall!
- 2-3 lb Beef Chuck or Rump Roast
- 1/2 Cup of Red Wine or Water
- 1 oz Packet of Ranch Dressing Mix
- 1 oz Packet of Italian Dressing Mix
- 1.2 oz Packet of Brown Gravy Mix
- Optional: 10-12 Small Baby Potatoes 3 Carrots cut into chunks, 3 Celery Ribs cut into chunks
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Place roast in slow cooker.
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Pour wine over roast.
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Sprinkle with mixes.
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Arrange vegetables around roast.
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Cook on low for 6-8 hours.
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Hi! I’ve never made pot roast in the crock pot and was wondering if it would dry out since there isn’t liquid covering the meat?
Thanks!
Joanna-
Between the veggies and the meat, the only liquid you will need is the 1/2 cup of wine (or water). You will be surprised at the amount of liquid it will create on its own. You don’t want to submerge roasts in liquid in a slow cooker to begin with or it will boil the meat versus roasting it (and dilute the flavor while reducing tenderness). Hope that helps! Happy cRockin’!
The best roasts i have ever had are done in the crock pot. Now i wouldn’t cook it any other way. The 8-10 hour method is best with the natural juices, no way does it dry out. I have left over beef/gravy etc, so i use it for beef tips over noddles the next day for dinner. Fabulous!!!
I like it when folks get together and share ideas.
Great site, keeep it up!
We fix this a lot.. in fact one of our very favorite ‘s!!