The most succulent and tender pot roast you’ve ever had! Also wonderful when served sliced up and on substantial buns.
| Prep Time: | 10 mins |
| Cook Time: | 6 hrs |
| Total Time: | 6 hrs 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (3 pound) beef chuck roast
- 1 onion, quartered
- 1 (10.5 ounce) can beef broth
- 1 (1 ounce) packet dry au jus mix
- 1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
- Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.
Nutrition Facts
| Calories | 285 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 8 g |
| Sodium | 1109 mg |
| Sugars | 2 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I. made it with eye of round roast. It sliced beautifully, was tender and delicious, leftovers sliced into awesome roast beef sandwiches.
So good and meat very tender. Delicious!
It was INCREDIBLE! I had partially frozen roasts so I did 1 hr on high in the instant pot. I also added 1T of minced garlic. BIG HIT with the family!!!
It was definitely good, but would like the au jus to be more French dip favored…if that makes sense. Added lots ore onion and also green and red peppers, dropped in sliced mushrooms at the very end.
Thanks
This is the best recipe for roast beef. It is the only one I have found that does not dry out the meat. I did not change a thing. Thank you so much for sharing.
I was a little skeptical that a recipe this simple and easy would be as good as the reviews say it is but boy howdy were they right! The only changes I made were to sear the roast first, use water instead of stock and I added about 1/2 cup red wine. I cooked a 3.25lb. chuck roast in a 6qt. slow cooker for 8 hours on low, then removed the solids, let the liquid sit in the fridge overnight, skimmed the fat off the top and reduced by about 1/3 to use as gravy. This recipe is a winner! The meat came out so tender and flavorful, it was falling apart by the end. I am pretty picky about how my meat is cooked and dislike dry, tough dishes. This turned out to be quite the opposite! Thanks so much for sharing!!!
I made this in my Instant Pot . Used a deer roast instead of chuck roast. I increased the beef broth to 3 cups of better than bouillon . I didn’t have au jus so I used a pack of Pioneer brown gravy mix. I also added 8 oz of fresh mushrooms. My husband loved it.
every one loved it. Very moist very easy and quick to put together
Husband says it the BEST pot roast EVER!!!!
Followed directions exactly and my family loved it, will definitely be making this again!
Recipe even works well in a pressure cooker. Results were amazing, very flavorful, tender and hubby loved it!
Great recipe I altered it alittle with time by an hour less and added veggies came out nice and tender
I added sliced mushrooms and a jalapeno for zip! Excellent sandwiches and leftovers, gravy included maked the best onion soup
Delicious, juicy, and flavorful. Very easy to make and customize for individual preference. I used two types of gravy mix, instead of just aus jus.
Followed directions but without added salt, cooked for 8 1/2 hours and this came out perfect. Will definitely make again.
Although juicy and tender, I was expecting more of the peppery Italian roast taste in my roast. I’ll use it for other occasions but not to fulfill my craving for Italian beef.
I will definitely make it again and again. Great flavor. I omitted the salt but added potatoes, carrots and a splash of Worcestershire sauce Thanks for a great recipe!!!
I made this recipe and my husband and I loved it! The meat was so tender and the broth was so rich but not salty. I will definitely make this recipe again!
This was excellent! I reduced the sodium by adding 15oz of water instead of the beef broth. We made French Dip sandwiches the next day as someone recommended and this will now be a regular occurrence in my kitchen! Day 1-Italian Beef and Day 2 French dippers!!! I browed the roast before putting in crock pot.
Followed the recipe and turned out great! My family really enjoyed it.