Pot roast is an ultimate comfort food to me, and I like to make it year round. I've made several pot roast recipes over the years; on the stovetop, in the oven, and with a slow cooker. I prefer using a slow cooker since the long cooking time combined with a low temperature is perfect for making tougher cuts of meat (like chuck roasts) tender enough to melt in your mouth without being dry at all.
This recipe is hands down the best one I've ever used, and it's also the easiest and least expensive. You can prepare this dish in about 10 minutes first thing in the morning and come home from work to a house FILLED with the homey scent of pot roast. This is such a hearty, filling meal that the only side I serve is just some toasted (frozen) garlic toast.
Slow-Cooker 3-Packet Pot Roast
recipe loosely adapted from A Year of Slow Cooking
1 3lb chuck roast
1 pkg Ranch salad dressing mix
1 pkg Italian salad dressing mix
1 pkg brown gravy mix
6 medium red potatoes, quartered
2 handfuls baby carrots
2 stalks celery, cut into 1/4" slices
2 yellow onions, cut into chunks
In a shallow dish (I like to use a pie plate), combine the Ranch mix, Italian mix and gravy mix (I don't usually like using prepackaged mixes when cooking, but these lend SO much flavor to the roast) Coat the chuck roast on all sides with the powdered mixes and place atop the vegetables in the slow cooker.
If you have any leftover powdered mix (and you probably will), just dump it in the slow cooker. Add 1 1/2 cups of water to the slow cooker. Cover and cook on LOW for 6-8 hours or until the roast is fall-apart tender.
Serve roast with vegetables.