COLORFUL
Pot Roast is the ultimate comfort food that brings back memories of family dinners, cozy weekends, and that mouthwatering aroma wafting through the house. Whether you’re a seasoned home cook or just starting out, this easy crockpot recipe is perfect for anyone looking to create a delicious, hearty meal with minimal fuss.
Ingredients:
Prep Time: 15 minutes | Total Time: 3 Hours and 15 minutes | Servings: 6
- 4 lbs Chuck Roast
- ½ Tablespoon Black Pepper
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 1 packet Lipton Onion Soup Mix
- 1 stick of Butter
- 1 packet Brown Gravy, dry mix
- 1 cup Beef Broth
Instructions:
- Pat the roast dry and rub on all sides with pepper, onion powder, and garlic powder.
- Place in a hot pan and sear in olive oil on all sides then place the roast in the bottom of your crockpot.
- Pour in the beef broth then sprinkle on the brown gravy mix, lipton onion soup mix, and add the stick of butter on top.
- Cover and cook on high for 3-4 hours or low for 5-6 hours.
- Remove the meat from the crockpot and shred with two forks then place back into the crockpot and stir together with the gravy.
- Serve with carrots and mashed potatoes.
Storage and Reheating Instructions:
Store the shredded pot roast in an airtight container along with the gravy. This helps keep the meat moist and flavorful. It will keep in the refrigerator for up to 3-4 days. Properly stored, it will last in the freezer for up to 2-3 months.
To reheat place the pot roast and gravy in a saucepan and heat over medium-low heat, stirring occasionally, until warmed through.
Helpful Tips & Substitutions
Can This Be Made Ahead of Time?
Pot roast is the ultimate make-ahead meal. In fact, it often tastes even better the next day after the flavors have had time to meld together. Once the roast is done, allow it to cool slightly before transferring it (with the gravy) to an airtight container. Store it in the refrigerator for up to 3 days.
Substitutions & Variations
- Seasonings: If you’re out of onion or garlic powder, don’t worry! You can use fresh onions and garlic instead. Sauté them in the pan before searing the roast
- Soup Mix: If you don’t have Lipton onion soup mix, you can create your own by combining dried onion flakes, beef bouillon granules, and a pinch of onion powder. It’s a great way to customize the flavor to your liking.
- Gravy Mix: No brown gravy mix? No problem. You can make a simple gravy from scratch using flour, butter, and the drippings from the roast. Just melt the butter, whisk in some flour to create a roux, and slowly add the drippings until you reach your desired consistency.
Helpful Cooking Notes
- Choosing the Right Cut of Meat-The key to a tender and flavorful pot roast lies in the cut of meat you choose. Chuck roast is the best option because it has a good amount of marbling, which breaks down during slow cooking, resulting in a melt-in-your-mouth texture.
- Don’t Skip the Sear-While it might be tempting to skip searing the meat to save time, don’t do it! Searing the roast on all sides before slow cooking adds a depth of flavor that you just can’t get any other way.
- Low and Slow Wins the Race-Patience is key when it comes to pot roast. Cooking the roast low and slow results in that fall-apart tenderness we all love. For the best results come from cooking on low for 5-6 hours.
Try Some of our Other Favorite Dinner Recipes
Discover the ultimate comfort food with this Pot Roast! Tender, juicy chuck roast slow-cooked to perfection. Perfect for cozy family dinners.
INGREDIENTS
- 4 lbs Chuck Roast
- ½ Tablespoon Black Pepper
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 1 packet Lipton Onion Soup Mix
- 1 stick of Butter
- 1 packet Brown Gravy, dry mix
- 1 cup Beef Broth
INSTRUCTIONS
- Pat the roast dry and rub on all sides with pepper, onion powder, and garlic powder.
- Place in a hot pan and sear in olive oil on all sides then place the roast in the bottom of your crockpot.
- Pour in the beef broth then sprinkle on the brown gravy mix, lipton onion soup mix, and add the stick of butter on top.
- Cover and cook on high for 3-4 hours or low for 5-6 hours.
- Remove the meat from the crockpot and shred with two forks then place back into the crockpot and stir together with the gravy.
- Serve with carrots and mashed potatoes.
NOTES
Storage and Reheating Instructions:
Store the shredded pot roast in an airtight container along with the gravy. This helps keep the meat moist and flavorful. It will keep in the refrigerator for up to 3-4 days. Properly stored, it will last in the freezer for up to 2-3 months. To reheat place the pot roast and gravy in a saucepan and heat over medium-low heat, stirring occasionally, until warmed through.Helpful Tips & Substitutions
Can This Be Made Ahead of Time?
Pot roast is the ultimate make-ahead meal. In fact, it often tastes even better the next day after the flavors have had time to meld together. Once the roast is done, allow it to cool slightly before transferring it (with the gravy) to an airtight container. Store it in the refrigerator for up to 3 days.Substitutions & Variations
- Seasonings: If you’re out of onion or garlic powder, don’t worry! You can use fresh onions and garlic instead. Sauté them in the pan before searing the roast
- Soup Mix: If you don’t have Lipton onion soup mix, you can create your own by combining dried onion flakes, beef bouillon granules, and a pinch of onion powder. It’s a great way to customize the flavor to your liking.
- Gravy Mix: No brown gravy mix? No problem. You can make a simple gravy from scratch using flour, butter, and the drippings from the roast. Just melt the butter, whisk in some flour to create a roux, and slowly add the drippings until you reach your desired consistency.Helpful Cooking Notes
Helpful Cooking Notes
- Choosing the Right Cut of Meat-The key to a tender and flavorful pot roast lies in the cut of meat you choose. Chuck roast is the best option because it has a good amount of marbling, which breaks down during slow cooking, resulting in a melt-in-your-mouth texture.
- Don’t Skip the Sear-While it might be tempting to skip searing the meat to save time, don’t do it! Searing the roast on all sides before slow cooking adds a depth of flavor that you just can’t get any other way.
- Low and Slow Wins the Race-Patience is key when it comes to pot roast. Cooking the roast low and slow results in that fall-apart tenderness we all love. For the best results come from cooking on low for 5-6 hours.
NUTRITION
Serving: 6gCalories: 692kcalCarbohydrates: 2gProtein: 59gFat: 50gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gTrans Fat: 3gCholesterol: 249mgSodium: 531mgPotassium: 1065mgFiber: 0.4gSugar: 0.1gVitamin A: 513IUVitamin C: 0.3mgCalcium: 66mgIron: 7mg
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