Classic Slow Cooker Pot Roast
Fork-tender pot roast with potatoes, carrots, and rich gravy — Sunday dinner the easy way.
Prep
15 min
Cook
8 hr
Total
8 hr 15 min
Servings
8
Calories
460
Ingredients
- 3 lb chuck roast
- 1 packet onion soup mix
- 1 packet ranch seasoning
- 1 packet brown gravy mix
- 1 cup beef broth
- 1 lb baby potatoes
- 4 carrots, chunks
Instructions
- 1
Place roast in slow cooker.
- 2
Sprinkle with all 3 seasoning packets.
- 3
Pour broth around roast.
- 4
Top with vegetables.
- 5
Cook on LOW 8 hours.
- 6
Shred and serve with gravy.
Nutrition Facts
Per serving · 460 calories
protein
38g
carbs
26g
fat
22g
fiber
3g
sugar
4g
sodium
1180mg
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Frequently Asked Questions
Can I make pot roast ahead of time?+
Yes — store in an airtight container in the fridge for up to 3 days. Reheat gently to preserve texture and flavor.
Can I freeze pot roast?+
Most components freeze well for up to 3 months. Cool completely before freezing and thaw overnight in the refrigerator.
What can I serve with this pot roast?+
Pair with a simple green salad, crusty bread, or roasted vegetables for a complete meal the whole family will love.
Recipe by Sarah Mitchell
Professional home cook · Tested in a real American kitchen
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