Foolproof Pot Roast & Gravy For A Crowd

Foolproof Pot Roast

With St. Patrick’s Day, Easter and lots of Spring birthdays coming up, I’ll be cooking up a few feasts in the next couple of months! I wanted to make something foolproof, hearty, flavorful, and that I can prepare ahead of time. I decided that a good old fashioned pot roast is the perfect thing to make for each of these occasions!

This is the recipe my Mom has used for as long as I can remember….so it’s tried-and-true, and leaves you plenty of time to mingle with guests. :-)

Foolproof Pot Roast

Foolproof Pot Roast

Ingredients:

  • 1 Pot Roast
  • 1 packet of Brown Gravy mix (dry)
  • 1 packet of Au Jus mix (dry)
  • red potatoes
  • carrots
  • sweet onions
  • water

Foolproof Pot Roast

When it comes to choosing a “pot roast,” look for a chuck roast, a brisket, or round roast (rump roast or bottom round.) Any of these options will work great, so choose whichever one happens to be on sale!

Foolproof Pot Roast

Place roast in your slow cooker (or roaster) and add potatoes, carrots and sweet onions around the roast. The veggies are optional, but I always find a few potatoes and carrots to toss in.

Now, sprinkle both packets of mix over the top of the roast and then add water until it is half way up the side of the roast.

In a slow cooker: cook low and slow for 8+ hours.

In a roaster: cook for 6 hours at 275 degrees with the lid on.

Foolproof Pot Roast

The “low and slow” cooking method practically guarantees a fall-off-the bone roast…and the combination of the gravy and au jus mixes make a delicious gravy after the roast is done.

Foolproof Pot Roast

To make the gravy:  melt 1/4 cup butter in a pan. Then add 1/4 cup flour (or cornstarch for GF) and whisk together to make a roux. Add the liquid from the crockpot and whisk to combine until thickened. If it ends up a little thicker than you would like, add some water or beef stock to thin it out a bit.

Foolproof Pot Roast

I’ll definitely be making this recipe a few times this Spring. It’s just so versatile, it’s cheap, and the whole family loves it (unlike corned beef and cabbage, about which there is some disagreement.) :-)

Along with my foolproof prime rib recipe, this is a classic and a holiday favorite! Enjoy!

What do you cook for Spring holidays?

Foolproof Pot Roast

Foolproof Pot Roast

Foolproof Pot Roast & Gravy For A Crowd

Jill Nystul
I wanted to make something foolproof, hearty, flavorful, and that I can prepare ahead of time. I decided that a good old fashioned pot roast is the perfect thing to make for each occasion!
5 from 1 vote
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Course Main
Cuisine American
Servings 6
Calories 396 kcal

Ingredients
  

  • 1 Pot Roast Chuck Roast Brisket or Round Roast
  • 1 packet of Brown Gravy mix dry
  • 1 packet of Au Jus mix dry
  • red potatoes
  • carrots
  • sweet onions
  • water

Instructions
 

  • Place roast in your slow cooker (or roaster) and add potatoes, carrots and sweet onions around the roast.
  • Sprinkle both packets of mix over the top of the roast and then add water until it is half way up the side of the roast.
  • In a slow cooker: cook low and slow for 8+ hours.
  • In a roaster: cook for 6 hours at 275 degrees with the lid on.

TO MAKE THE GRAVY:

  • Melt 1/4 cup butter in a pan.
  • Add 1/4 cup flour (or cornstarch for GF) and whisk together to make a roux.
  • Add the liquid from the crockpot and whisk to combine until thickened.
  • If it ends up a little thicker than you would like, add some water or beef stock to thin it out a bit.

Nutrition

Calories: 396kcalCarbohydrates: 29gProtein: 32gFat: 17gSaturated Fat: 7gCholesterol: 103mgSodium: 179mgPotassium: 1244mgFiber: 3gSugar: 8gVitamin A: 6815IUVitamin C: 16.8mgCalcium: 72mgIron: 4.3mg

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

  • Roast
    12 oz can soda…pepsi, cola, root beer, I have tried them all!
    1 pkt dry onion soup
    1 can cream of mushroom…I myself love it with cream of celery

    Put roast in crockpot. Mix other ingredients together and pour over roast. Cook on low 8 to 10 hrs or high for 4 to 5 hrs. Makes it’s own gravy and so tender it falls apart!

    • this recipe has been around and around. My grandmother made it with chuck and dried onion soup packet in a 9 X 12 cake pan covered tightly with aluminum foil. Put it in the oven at 8:30 AM at 275 degrees and pulled it out at 12:30 PM after church to serve with rice for Sunday dinner

      • I didn’t specify what size of roast to buy, so it will depend entirely on the roast that you choose. Generally, you can count on about 1/2 pound of meat per person (that’s a pretty big serving for hungry adults!). :-) Hope that helps!

  • I have a similar recipe but it’s SOUPER easy!
    I put some beef broth in my crock pot first. It results in a richer flavor. Then I add two envelopes of Lipton BEEFY ONION dry soup mix. Just sprinkle on top of the roast and over veggies. Cook on HIGH for 6-8 hours depending on the size of the roast. SO good!!!

  • The absolute best pot roast recipe I’ve ever made in my entire life is much simpler than this and WAY more flavorful.

    1 packet Hidden Valley Ranch dry mix
    1 packet WishBone Italian dressing dry mix
    1 packet brown gravy mix

    Put roast in crockpot. Empty packets on top of roast. Cook on high 4 hours, then low until ready to serve. I used to use the recipe Jillie posted religiously, UNTIL I found this one. Absolutely AMAZING! Love you Jillie!

  • I LOVE to use a couple of the Au Jus packets when I cook a roast, they add such good flavor! I try to get a big enough roast, so we can have French dip in a day or two! Yummy!! Thanks Jillee, I think I’m headed to buy a roast!

  • I do a similar recipe, but I use a packet of onion soup instead of the gravy packets and add waaaaay less water. Maybe 1 or 1.5 cups of water. By the time I get home the juice that cooks off the roast has filled the crock pot halfway or more.

    If I make it with more water the meat is tougher. I think I could probably make it with no water at all, but I’d want to try that on a weekend so I could monitor it instead of a weekday when I’d be at work.

    • Those packets are mostly corn starch. I make “gravy” on the stove top with beef stock, seasoning, and a little tapioca flour. Tapioca flour thickens way better than corn starch. Just need about a tablespoon to 2 cups of stock

      • Great suggestions! You could definitely make your own “packets;” or just use beef stock instead of water, and whatever herbs and spices you like on top :-)

    • I never use the packets. Add salt, pepper and any other seasoning you like to the meat instead of the packet. When done just thicken the broth with cornstarch mixed with cold water and add gradually. Heat until gravy thickens. It will thicken when it reach it reaches boiling temperature. Add salt as needed.

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