Slow Cooker Pot Roast

I got this easy Pot Roast Recipe from my coworker (Dave). It turned out delicious but I wish I didn’t use an Eye of Round, although it’s all I had at the time. A Chuck of Beef would’ve been a lot more flavorful and juicy then the Eye of Round I used. This is definitely a recipe worth trying, especially due to it’s simplicity and savory flavors, just be sure to use a Chuck…

Cook Time: 6 hours on high or 8 hours on low


1 (¾ oz.) packet Hidden Valley®Farmhouse Originals Homestyle Italian Dressing & Seasoning Mix (I used Kroger brand)
1 (½ oz.) packet Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix
2 (0.87 oz.) package dry brown gravy mix
5 pounds boneless chuck roast
2 pounds new potatoes cut to bite size
1 pound baby carrots cut to bite size
3 small onions sliced
1-1/2 cups water
parsley for garnish, (optional)


In a small bowl, combine Italian seasoning, Ranch seasoning, and gravy mix. Blend.
Prick the entire roast with a fork. Rub the dried mix on roast.

Place seasoned chuck roast on potatoes.

Pour water around roast.

Cover and cook on high for 6 hours or 8 hours on low.

Roast should have an internal temperature of 145ºF.
Garnish with chopped parsley. Serve.
Tip: For a thicker sauce, remove roast and potatoes and transfer to a platter. Pour the cooking juices into a sauce pan. Stir together 3 tablespoon cornstarch and 3 tablespoon cold water. Bring sauce to a boil and whisk cornstarch mixture into boiling sauce. Spoon sauce over meat and potatoes. Enjoy…!


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