Who doesn’t love a good pot roast recipe? You simply throw it in the slow cooker early in the day and let it go. I added some baked sweet potatoes to mine and voila…the world’s easiest meat and potatoes supper was born.
I found this little gem of a recipe in my Slow Cooking Year ‘Round book…and it really is a winner.
This recipe serves 4 adults with a little left over for lunch the next day.
2 to 3 pound beef chuck or rump roast
1/2 cup water
1 (1 oz) package of dry ranch seasoning mix (found on the salad dressing aisle)
1 (1 oz) package of dry Italian salad dressing mix
1 (1 oz) package of brown gravy mix (found on the gravy aisle)
Place roast in your slow cooker. Add in water and 3 dry seasoning mixes. Cover and cook on low 7 to 9 hours or on high 4 to 5 hours.
Remove roast to cutting board and let it rest about 10 minutes before cutting and serving.
I served mine with a few baked sweet potatoes.
Dinner has never been so simple!