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Slow Cooker Beef Roast
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Slow Cooker Beef Roast

This Slow Cooker Beef Roast, seasoned with ranch, beef gravy mix, and Italian dressing mix, slow-cooked with veggies in beef consommé, delivers a tender, hearty meal for any occasion.
Course Main Course
Cuisine American
Keyword slow cooker beef roast
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings 6 Servings

Ingredients

  • 3-4 lb beef chuck and roast
  • 1 large onion
  • 1 packet ranch dressing mix
  • 1 packet Italian dressing mix
  • 1 packet beef gravy mix
  • 1 can condensed beef consommé or beef broth 14.5 oz
  • 3-4 large potatoes
  • 3-4 large carrots

Instructions

  • Peel the onion and slice it across into three rounds, all equal in thickness. Place the three onion rounds (leave them whole, don’t separate them into rings) in one even layer across the bottom of a large slow cooker.
  • In a small bowl, combine the ranch dressing mix, Italian dressing mix, and beef gravy mix.
  • Place the chuck roast in the slow cooker on top of the onions. Spread half of the seasoning mixture all over one side of the roast, then flip over and spread on the rest of the mixture.
  • Pour the can of condensed beef consommé over the roast.
  • Peel the potatoes and cut into 1 ½ inch chunks; place on top and all around the roast in the slow cooker.
  • Peel the carrots and cut into 1 ½ inch pieces; place on top of the potatoes in the slow cooker.
  • Cover the slow cooker with the lid and cook on low for 8-10 hours until the meat and vegetables are fork-tender.
  • Remove the meat and shred it with forks. Place the meat and vegetables on a serving plate.
  • Set a mesh strainer over a medium heat-safe bowl and pour the gravy from the slow cooker into the strainer so the gravy goes into the bowl while the strainer catches the scraps.
  • Serve the roast, potatoes, and carrots along with the gravy.

Notes

  • It’s a good idea to use a fat separator to remove some of the excess fat from the gravy.
  • There will be chunks of fat in the gravy, which is why I suggest straining it.
  • Other cuts of meat commonly used for roast will work just fine with this recipe.
  • The reason for placing the large pieces of onion in the bottom of the slow cooker is to lift the roast up off the bottom of the slow cooker so it’s less likely to end up completely submerged in liquid while it cooks. The onion also gives great flavor to the roast and gravy.
  • I like the condensed beef consommé, but beef broth or stock can be used instead. 
  • The roast can be cooked on high for about 6 hours instead of on low for 8-10.
  • The leftover roast and veggies can be kept in the refrigerator for up to three days.