Beef roast in the slow cooker may be the ultimate comfort food. Imagine coming home from a long day to the rich, savory aroma of slow cooker beef roast. When you get a whiff of it, you know that it is juicy, tender, and ready for you. Waking in the door and having dinner done is the best feeling in the world.
This tender pot roast is the ultimate hands-off meal —just set it and forget it!
Why You’ll Love This Slow Cooker Beef Roast
- It is effortless cooking! You can set it and forget it. This is the ultimate hands-off meal. Prep will only take a few minutes, and then the slow cooker will do all of the work. You don’t even have to stir it constantly.
- Rich and savory flavor. Our secret combo of ranch seasoning and Italian flavors creates a deep and flavorful chuck roast.
- One-Pot meal. Since everything is done in the slow cooker, clean-up is super simple and super quick.
- Amazing leftovers. I love pot roast the next day. It makes delicious sandwiches and terrific lunches. You can turn it into tacos or even beef hash.
⭐ Ways to use leftover pot roast!
How To Make Slow Cooker Beef Roast
Shopping List
- Beef chuck roast
- Onion
- Ranch dressing mix
- Italian dressing mix
- Beef gravy mix
- Condensed beef consommé (or beef broth)
- Potatoes
- Carrots
Tips on picking out the roast.
💡Go for uniform thickness. A more evenly shaped roast will cook consistently. This will prevent overcooking some parts and making parts of the roast tough. If one side is much thinner than the other, the other side may dry out.
💡Pick the right size beef roast. Ensure the roast fits well in your slow cooker with enough room for liquids and vegetables. If it is too large, it won’t cook evenly.
Step By Step
Step 1: Prepare the onions. Peel the onion and slice it into three thick rounds, all equal in thickness.
Place the three onion rounds (leave them whole; don’t separate them into rings) in one even layer across the bottom of a large slow cooker.
Step 2: Mix the seasonings. Combine the ranch dressing mix, Italian dressing mix, and beef gravy mix in a small bowl.
Step 3: Season the roast. Place the chuck roast in the slow cooker on top of the onions. Spread half of the seasoning mixture over one side of the roast, then flip over and spread on the rest.
Step 4: Add the liquid. Pour the can of condensed beef broth over the roast.
Step 5: Cut the potatoes. Peel the potatoes and cut into 1 ½ inch chunks; place them on top and all around the roast in the slow cooker.
Step 6: Cut the carrots. Peel the carrots and cut into 1 ½ inch pieces; place on top of the potatoes in the slow cooker.
Step 7: Cook the chuck roast. Cover the slow cooker with the lid and cook on low for 8-10 hours until the meat and vegetables are fork-tender.
Step 8: Shred the beef. Remove the meat and shred it with forks. Place the meat and vegetables on a serving plate.
Tips & Tricks
How to remove excess fat from the gravy.
- The trick for removing excess fat from beef roast gravy is to allow it to cool for a bit.
- After it is cool, the fat naturally rises to the top.
- Then, skim the fat off of the top with a spoon.
Which cut of beef works best? Chuck roast is the best beef roast for the slow cooker, but rump and bottom-round roast also work well.
Why Place Onion Rounds at the Bottom? Keeping the roast elevated helps it cook more evenly and prevents it from being completely submerged in liquid. The onions also add great flavor.
Slow Cooker Beef Roast
This Slow Cooker Beef Roast is fall-apart tender, packed with rich flavors, and incredibly easy to make! With a savory blend of ranch, Italian, and beef gravy seasoning, plus hearty potatoes and carrots, this dish is perfect for a comforting family dinner.
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Ingredients
- 3 to 4 lb beef chuck roast
- 1 large onion, peeled and sliced into three thick rounds
- 1 packet ranch dressing mix
- 1 packet Italian dressing mix
- 1 packet beef gravy mix
- 1 can (10.5 oz) condensed beef consommé (or substitute with beef broth)
- 3 to 4 large potatoes, peeled and cut into 1 ½-inch chunks
- 3 to 4 large carrots, peeled and cut into 1 ½-inch pieces
Instructions
- Peel the onion and slice it into three thick rounds, keeping them whole rather than separating them into rings. Place them in an even layer at the bottom of a large slow cooker.
- In a small bowl, mix the ranch dressing mix, Italian dressing mix, and beef gravy mix until well combined.
- Place the chuck roast on top of the onion rounds. Sprinkle half of the seasoning mixture evenly over one side of the roast. Flip the roast over and coat the other side with the remaining seasoning mix.
- Pour the condensed beef consommé over the roast.
- Peel the potatoes and cut them into 1 ½-inch chunks. Arrange them around the roast in the slow cooker.
- Peel the carrots, cut them into 1 ½-inch pieces, and place them on top of the potatoes.
- Cover the slow cooker with the lid and cook on low for 8 to 10 hours, or on high for about 6 hours, until the meat is fork-tender.
- Once cooked, remove the roast from the slow cooker and shred it into bite-sized pieces using two forks or tongs.
- Set a mesh strainer over a heat-safe bowl and pour the cooking liquid through the strainer to remove any solid bits. For a smoother, less oily gravy, use a fat separator to skim excess fat before serving.
- Serve the shredded beef alongside the potatoes and carrots, drizzling the strained gravy over the top.
