Slow Cooker Pot Roast
Featured Pinch Tips Video
- beef chuck roast
- 2 pkg
- (1/4 oz) dry brown gravy mix
- 1 pkg
- (1/4 oz) dry italian salad dressing mix
- 1 pkg
- (1/4 oz) dry ranch dressing mix
- 3 lb
- small new potatoes
- 2 c
- baby carrots
- 2 medium
- onions, quartered
- ribs celery, cut into 2-inch pieces
- 32 oz
- beef broth
- 1 small
- head cabbage, quartered (optional)
- slow-cooker cooking bag
- salt and pepper to taste
1Line the Crockpot with the cooking bag. (Makes for easy cleanup)
2Mix the dried mixes together in a small bowl.
3Place beef roast in crock pot and sprinkle 1/2 of the dry mixture over the roast.
4Place vegetables on top of the roast.
5Sprinkle remaining dry mixture over vegetables.
6Pour the broth around the roast.
7Cover and cook on low for 8-10 hours. You may need to add additional broth if liquid gets too thick.
8If adding cabbage, spread it over the top of the veggies and cook for the last hour.
9Season with salt and pepper, if needed.
10Serve with your favorite hot bread or dinner roll.