I don’t know how I did it, but until recently I had never made pot roast. I have eaten it plenty, it’s always the dish of choice when we are invited over to eat at someone’s house and it’s always well loved for it’s ease and almost foolproof assembly. Whether you add a little or a lot, it will always be good. And boy is it the perfect meal for a chilly day. I love coming home after work to find that those slow cooker fairies have done it again—filled my home with a wonderful, savory smell and prepared a delicious meal that I’m sure I couldn’t have made on my own. This version is my own mix and match from several different recipes and friends. It packs a lot of flavor easily with a few packets from the condiment aisle—-it really makes a difference for bringing it up a notch from a traditional style. Throw it all together in the morning and by the end of a long work day you have yourself a wonderful, welcoming meal that is served best with a blanket and a good movie. This will stay on our favorites list for a long time, I just wish we had chillier weather to enjoy it with more frequently.
ultimate pot roast
|2||lbs chuck roast, boneless|
|1||packet dried Hidden valley ranch dressing mix|
|1||packet dried Good Seasons garlic and herb salad dressing mix|
|1||packet brown gravy mix|
|1||cup beef broth, low sodium if you have it|
|3-4||potatoes, cut into large chunks|
|3-4||carrots, sliced thick|
|1||onion, coarsely chopped|
|½||cup water, optional|
- Turn crockpot on low. Place the potatoes, carrots, and onions in the bottom, then sit the roast on top.
- Sprinkle the ranch, garlic and herb, and gravy packets over the roast, then pour the broth over that. Note: Some people like their roast to have more liquid than others, so if you feel it needs it add the 1/2 cup water here. It’s your call.
- Place the lid on the pot and allow to cook 8-10 hours on low. The meat will fall apart and the veggies will be nice and soft. Enjoy!