Slow Cooker Pot Roast

Tuesday, January 24, 2012

Today I find out whether I am having a boy or girl! I am so excited to find out! Everyone keeps asking me which I prefer to have. This is our first child so either one is fine with me just as long as the baby is healthy :) I can't wait to share the news with you guys in my next blog entry! Now I must share with you this wonderful and easy recipe!

This is my favorite pot roast to make in the slow cooker! It comes out so moist and tender with lots and lots of flavor, considering you use 3 seasoning packets. No additional salt is needed on the roast because the seasoning packets have enough salt in them. I just sprinkled pepper and flour on the roast and seared it in a little bit of olive oil to brown all the sides. Browning helps lock in the moisture inside the roast. The original recipe called for only 1/2 a cup of water, but I thought the gravy would be too thick and much more saltier so I increased it to 1 cup. I left it in the slow cooker for 8 hours and it was fabulous! This is a must try! Enjoy!


Slow Cooker Pot Roast
Slightly adapted from www.allrecipes.com

Ingredients:
1 onion, sliced
1/4 cup all-purpose flour
3 pound boneless beef chuck roast
ground black pepper to taste
1 (1.2 ounce) package dry beef gravy mix
1 (1 ounce) package ranch dressing mix
1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup water, or as needed
5 whole peeled carrots (optional)

Directions:

Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.

Spread the flour out onto a work surface. Sprinkle the chuck roast with  black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.

Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

 

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