Easy Slow Cooked Pot Roast (Printable Version)
Tender chuck roast infused with Italian and ranch herbs, slow cooked to juicy perfection in savory gravy.
# Ingredients:
→ Meat
01 -
1.5 kg chuck roast
→ Seasoning Mixes
02 -
30 g dry Italian dressing mix
03 -
30 g dry ranch dressing mix
04 -
30 g dry brown gravy mix
→ Liquids
05 -
475 ml water
→ Oil
06 -
15 ml vegetable oil (optional, for searing)
# Steps:
01 -
Combine dry Italian dressing mix, ranch dressing mix, and brown gravy mix with water in a medium bowl. Whisk thoroughly until smooth and lump-free.
02 -
Heat a large skillet over medium heat and add vegetable oil. Sear the chuck roast on all sides until a deep golden brown crust forms, approximately 3-4 minutes per side.
03 -
Place the seared or raw chuck roast into the slow cooker. Pour the prepared seasoning mixture evenly over the meat, ensuring it is well coated without stirring.
04 -
Cover the slow cooker and cook on low heat for 8 hours to achieve tender, juicy meat with a rich, thickened gravy.
05 -
Transfer the cooked roast to a serving platter and spoon the thickened gravy over the meat. Ideal accompaniments include mashed potatoes, roasted vegetables, or fresh bread.
# Notes:
01 -
Searing the meat prior to slow cooking enhances flavor through caramelization but is optional.
02 -
Let the roast rest for a few minutes before slicing to allow juices to redistribute.
03 -
Store leftovers refrigerated for up to 4 days or freeze for up to 3 months.