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Easy Slow Cooker Pot Roast (Small Batch or Family-Sized!)

Why You'll Love This: Minimal prep (literally 10 minutes!), fall-apart tender meat, rich flavorful gravy, uses just 3 seasoning packets for foolproof flavor, perfect for any household size, and your house will smell absolutely incredible. This is comfort food at its easiest.
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Easy Slow Cooker Pot Roast (Small Batch or Family-Sized!)
Prep Time:5 minutes
Cook Time:4 hours 30 minutes
Total Time:4 hours 35 minutes

Ingredients

Small Batch (2-3 servings):

  • 1 24 oz beef chuck roast
  • 1 1.25 oz package brown gravy mix, dry
  • 1 1.25 oz package dried Italian salad dressing mix
  • 1 1.25 oz package ranch dressing mix, dry
  • ½ cup water

Family-Sized (6-8 servings):

  • 1 4-5 lb beef chuck roast
  • 1 1.25 oz package brown gravy mix, dry
  • 1 1.25 oz package dried Italian salad dressing mix
  • 1 1.25 oz package ranch dressing mix, dry
  • ½ cup water

Instructions

  • Sear the roast (optional but recommended): Heat a large skillet over medium-high heat with a drizzle of oil. Sear the beef roast on all sides until you get a nice brown crust, about 1-2 minutes per side. Don't add salt — the seasoning packets have plenty! This step adds amazing flavor but can be skipped if you're short on time.
  • Place in slow cooker: Transfer the seared roast to your slow cooker.
  • (*Optional: Mix the seasonings: In a small bowl, combine the brown gravy mix, Italian dressing mix, and ranch dressing mix. Stir together until well mixed.)
  • Season the roast: Sprinkle the seasoning packets evenly over the top and sides of the roast, making sure it's well coated.
  • Add water: Pour the ½ cup of water around the roast (not directly on top — you want to keep those seasonings on the meat!).

Cook:

  • Small Batch (24 oz roast): Cover and cook on LOW for 4-5 hours, until the meat is fork-tender and easily pulls apart.
  • Family-Sized (4-5 lb roast): Cover and cook on LOW for 7-9 hours, until the meat is fork-tender and easily pulls apart.
  • Rest and serve: Once done, let the roast rest for about 5-10 minutes before slicing or shredding. Serve with the amazing gravy from the slow cooker spooned over the top. Pair with mashed potatoes, rice, or your favorite sides!

Notes

  • Don't add extra salt: The seasoning packets contain plenty of salt already. Adding more will make it too salty!
  • Searing is worth it: While optional, searing the roast first creates a flavorful crust that adds so much depth to the final dish. It only takes 5 minutes and is totally worth it.
  • Slow cooker sizes: A 4-6 quart slow cooker works great for the small batch. For the family-sized version, use a 6-8 quart slow cooker.
  • Check for doneness: The roast is done when it's fork-tender and easily pulls apart. If it's not quite there yet, give it another 30-60 minutes.
  • Make the gravy thicker: If you want a thicker gravy, you can mix 1-2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the liquid in the slow cooker during the last 30 minutes of cooking.
  • Vegetable additions: Want to make it a complete one-pot meal? Add quartered potatoes, carrots, and onions around the roast during the last 2-3 hours of cooking (for small batch) or last 3-4 hours (for family-sized).
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently with a splash of water or beef broth to keep it moist.
  • Leftover ideas: Use leftover pot roast for sandwiches, tacos, quesadillas, breakfast hash, or mixed into pasta. The possibilities are endless!
  • Other cuts of beef: While chuck roast is my favorite, you can also use other roasts like rump roast or bottom round. However, I personally have not tested the times with other cuts. Most likely similar cooking time, but may need a little longer.
Servings: 3