Slow Cooker Pot Roast

It doesn’t get any more comforting than a pot roast that has been slow-cooked all day.  Of course when the weather turns gloomy and soggy (like it has been), I enjoy making comfort food, especially in my slow cooker.  I throw a bunch of ingredients in the slow cooker in the morning, turn it on, and by mid-afternoon the house is smelling ah-maze-ing and dinner is almost ready.   It’s also pretty nice because I can have a home cooked meal on the table with very little active preparation time.

It’s easy for me to get lazy and text KB that we need to pick up dinner when I’ve been shuttling kids around all day and working at my 1.5 jobs.  But if I’ve started a meal in the morning and it’s been cooking all day, it’s kind of hard for me to get lazy.  So the other day, I had a chuck roast I wanted to use and I threw it in the slow cooker with some veggies and seasoning and let it go.  It was delicious!

It’s also nice that you can throw something completely frozen in the slow cooker and let it go and it will not only defrost, but will cook completely by the time you are ready to eat!  As you can tell, I used a frozen chuck roast.  You can use one that has already been thawed, but you may want to shorten the cooking time.

I start by layering my onions in the bottom.  Place the roast on top.  You could flip this if you want, I don’t think it really matters.


Sprinkle with onion soup mix and ranch dressing mix.


Add ketchup, chicken stock (or beef stock) and red wine.


Set it and forget it.  Cook on low for about 8 hours or high for about 5 hours.


Serve and enjoy!



1 – 4 lb boneless chuck roast
2 medium onions, sliced
1 packet onion soup mix
1/2 packet ranch dressing mix
1/3 cup ketchup
1 cup chicken stock (or beef stock)
1/2 cup red wine

Layer the onions and chuck roast in the bowl of a slow cooker.  Sprinkle with onion soup mix and ranch dressing mix.  Add ketchup, stock and red wine.  Cover and cook on low for 8 hours or high for 5.  Serve and enjoy!