Slow Cooker Pot Roast

This slow cooker pot roast is my family’s favorite, especially when the weather gets cooler. It's packed with flavor and is so easy to prepare. Best of all, it's ready just in time for supper, making it a comforting meal that everyone loves.

1. 3-4 lb chuck roast
2. 1 tsp paprika
3. 1 tsp salt
4. 1 tsp pepper
5. garlic, minced (optional)
6. 1 tsp Season All
7. 1 tsp chili powder
8. 2 tbsp olive oil (or chicken bouillon paste as a binder)
9. 1 packet Kinder's Pot Roast seasoning
10. 1 packet Lipton Beefy Onion soup mix
11. 1/2 packet ranch seasoning
12. 32 oz beef broth
13. 1 tbsp butter
14. 4-5 carrots, washed and diced
15. 3-4 stalks celery, washed and diced
16. 4-5 potatoes, washed and diced

1. Take your chuck roast and make small cuts across the surface with a knife to allow the flavors to soak in.
2. Rub olive oil (or chicken bouillon paste if using) over the roast as a binder. Set aside.

Season the roast with paprika, salt, pepper, garlic, Season All, and chili powder.

1. Melt 1 tbsp of butter in a pan over medium-high heat.
2. Sear the chuck roast on all sides until browned (about 2-3 minutes per side).
3. Transfer the seared roast to the slow cooker.

1. Pour 32 oz of beef broth over the roast in the slow cooker, ensuring the roast is covered

1. While the roast is cooking, wash and dice the carrots, celery, and potatoes.
2. Season the vegetables with paprika, salt, pepper, garlic, Season All, and chili powder.
3. Add the seasoned vegetables to the slow cooker with the roast.

1. Sprinkle half the packet of ranch seasoning, the full packet of Kinder's Pot Roast seasoning, and the entire Beefy Onion soup mix over the roast and veggies. Give everything a gentle stir.

1. Place the lid on the slow cooker and cook on high for 6 hours.

1. Once done, serve the pot roast with your choice of sides (we recommend rice) and enjoy!