Slow cooker pot roast

I love the comfort foods of fall! By August, when it’s easily 102F in Nashville, I’m ready for cooler weather, football, and fall foods; this is definitely one of my favorites.

I put out the call on Twitter for pot roast preparations about a year ago and got some fabulous ideas which I’ve cobbled together here. The flour thickens the juice and really brings everything together; it’s fantastic. I make it in my combo cooker (affiliate link), but you can also brown in a skillet then move to a slow cooker. Either way, you’ll love it.

Slow cooker pot roast


  • Chuck roast
  • 2 tbsp. oil (vegetable or olive)
  • 1/4 cup flour
  • 1 tbsp. kosher salt
  • 1 packet zesty Italian dressing seasoning
  • 1 packet ranch dressing seasoning
  • 1 packet onion soup mix
  • 1/2 cup red wine
  • Carrots
  • Red potatoes


  1. In a small bowl whisk together the flour, salt, dressings, and soup mix. Sprinkle over the roast on all sides, pressing the mixture onto the meat
  2. Heat oil in a large skillet or in your combo cooker if you have one, then brown roast on all sides
  3. When well browned, add in wine and vegetables and cook all day — I let mine go 8-9 hours

Your turn! How do YOU do pot roast?

6 thoughts on “Slow cooker pot roast

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s