I try to use my slow cooker as often as I can in these colder months. There is just something to be said for a nice, warm meal waiting for you at the end of the day. Plus, is there anything easier than cooking in the slow cooker? Not in my book! Pot Roast is something that can be made a thousand different ways, but this little recipe is one I will keep coming back to over and over again. It was so simple and so delicious! This recipe serves four adults and made great leftovers for my husband the next day.
This recipe is unlike a lot of pot roast recipes in that it doesn't call for veggies with the roast. I mentioned this to my husband, and he thought this was a positive. Being the meat lover that he is, he really just wants to roast. I served mine with sweet potatoes and dinner was on the table!
2-3 lb beef chuck or rump roast
1/2 cup water
1 oz package of dry ranch seasoning mix (found on the salad dressing aisle)
1 oz package of dry Italian salad dressing mix
1 oz package of dry brown gravy mix (found on the gravy aisle)
1. Place your roast in your slow cooker.
2. Add in 3 dry seasoning mixes.
3. Cover and cook on low 7-9 hours and high 4-5 hours.
4. Remove roast from slow cooker and place on a cutting board to let rest for 10 minutes before cutting and serving.