Slow Cooker Pot Roast
Classic slow cooker pot roast with chuck roast, red potatoes, carrots, onion, garlic powder, and brown gravy.
Ingredients
- 2 to 3 pounds beef chuck roast
- 4 to 6 red potatoes peeled
- 4 to 5 large carrots peeled and cut into 2-inch pieces
- 1 medium onion sliced
- 1 teaspoon garlic powder
- 2 packets brown gravy mix
- 2 cups cold water divided
- Cooking spray
Instructions
- Spray the inside of the slow cooker with cooking spray.
- Place carrots on the bottom of the slow cooker. Set chuck roast on top of the carrots. Scatter potatoes and onion around and over the roast.
- Whisk 1 packet brown gravy mix with 1 cup cold water and garlic powder until smooth. Pour over roast and vegetables.
- Cover and cook on Low for 7 hours without lifting the lid.
- At the 7-hour mark, whisk the second packet of brown gravy mix with the remaining 1 cup cold water. Pour over the roast.
- Cover and cook on Low for 1 more hour.
- Transfer vegetables to a platter with a slotted spoon or tongs.
- Lift out roast carefully, spoon gravy over everything, and serve.
Notes
Use chuck roast, not a lean cut, for the most tender result. Mix gravy packets with cold water so they do not clump. Do not add extra liquid at the start because the meat and vegetables release moisture as they cook. If the gravy is too thin, thicken a cup of liquid with a cornstarch slurry and stir it back in.
