Wednesday, February 29, 2012

3-Packet Slow Cooker Pot Roast


I was going to call this Crock Pot Pot Roast.  Then I realized that is one too many "Pots" in the title.  I suppose I could have just gone with Crock Pot Roast.  And then I realized I'll just save myself all the trouble and call it Slow Cooker Pot Roast because I was thinking far too hard about the name and my brain was starting to hurt.  This is Pot Roast folks. And you make it in a slow cooker.  And it's good!  That is the beauty of a slow cooker. It can take a rather boring and tough cut of meat and make it come out so tender and tasty. And, in my case, I save on electricity because this roast isn't cooking in my oven for hours on end. So that's just a bonus right there.  Now, I don't like to cook a bunch of veggies with my pot roast.  Mainly because slow cookers can cook the you-know-what out of veggies and often turn them into mush if they are in there too long.  So if I make them, I add them in during the last couple of hours of cooking time.
Ingredients:
3-4 pound beef chuck roast
1 packet ranch dressing mix
1 packet brown gravy mix
1 packet Italian dressing mix
1 tbsp. dried chopped onions
2 cups water



If you don't have the dried chopped onions, you could always dice up half a small onion.

Directions:
This part is totally optional depending on how much time you have in the morning to get this going. I like to brown my meat just a bit before putting it in the crock pot.

Heat up a large skillet on high heat. You want to get it good and hot.
Add about a tbsp. of vegetable oil into the bottom of the pan.

Take a paper towel and dry the meat really good.
Season the roast with salt & pepper.
When pan is really hot, add your roast.
You aren't going to cook it all the way through. You're just browning both sides.
Once browned, put it into the bottom of your slow cooker. 
Mix together 2 cups of water with all the seasoning packets and chopped onion.
Give it all a good stir.
Pour it over your roast.
Cook on low for about 6 to 7 hours.
Around the last 2-3 hours of baking, you can add in your diced potatoes, carrots and celery if you prefer.  
This next step is also optional but if you would like your gravy to be a bit thicker, here's how you do it.  Once roast is finished cooking, pour all the gravy from your slow cooker into a medium pot.
Mix together 1/2 cup cold water with 2 tbsp. cornstarch.
Pour corn starch mixture into your gravy pot.
Bring it up to a rolling boil.
It will start to thicken slightly as it boils.
Turn off the heat and serve up your roast with gravy.
Cook's Notes: Sensitive to sodium? Just choose the low sodium brown gravy packet.

Enjoy!





In the above picture, I served this pot roast with my Maple Glazed Carrots.



27 comments:

Tina said...

Looks like it would melt in your mouth! Yum! Thank you for another great recipe!

Rustown Mom said...

This looks good! I used to always cook mine in the crock pot, then I found an oven recipe. But I might have to give this a go - and I bet I could even do it in the oven with those ingredients. Makes me hungry just thinking about it!

Annie Oakley's Kitchen said...

Mmmm, you know I'm always down for a good slow cooker recipe! It's funny because I am actually getting sick of my 1 pot roast recipe. This might be a good one to add to the repertoire!

Stella B's Kitchen said...

Wow, does that look good! I just happen to have some roast beef in my fridge and I think I need to make this! Thanks for sharing.

Mum H said...

Not sure why this is but I have so much trouble having my roast come out tender anymore. I just did a rump roast the other day on low for 6 hours...it was at 170 degrees so I shut it off but it was not one bit tender. I put it in the frig and just sliced it all up this morning, made the gravy from the drippings and put it back in the crock pot on low to see if it will loosen up a bit. I never used to have this problem when I first started using crockpots!

Anita at Hungry Couple said...

Yummy. Few things are more comforting than a tender, melt in your mouth pot roast. I do a similar oven version because I don't have a slow cooker. But I think I'm going to have to get one :) Thanks for sharing.

Kiri W. said...

Interesting! Never had slow cooked pot roast, but it looks delicious :)

The Better Baker said...

AAhhhh - my mosr favorite meal. Love the seasonings you used...gonna make it for sure. Thanks for sharing another winner!

Sweet Sue said...

I've made pot roast many ways but this one will be my ~go to~ from now on! Made this today, a fabulous, easy, delicious recipe. One word about time ~ mine was not nearly tender after 7 hours on low, so I let it go 9 hours, sooooo tender and not at all overcooked.

Thank you Brandie ~ you rocked this one!

GeminiWriter said...

Yum! That looks like a wonderfully easy recipe! I know what we are making this weekend!

Elise said...

I'm putting this on the menu. My hubby loves slow cooked meat, but I keep running out of ideas. Thanks for the recipe!

JODI said...

I made this tonight...yummy!!

The Country Cook said...

Jodi, I appreciate you coming back to let me know how it turned out for you. Thank you so much, so glad you liked it!

Anonymous said...

Made this last week. I didn't brown the meat and threw my veggies in the crockpot to cook along with it. Delicious! I could have just eaten the gravy by the spoonful. Beats my typical roast with a packet of onion soup mix. I will definitely make again!

The Country Cook said...

That is SO great to hear!! So happy you liked it. I really appreciate you taking the time to come back & let me know how it turned out for ya! :)

Crystal said...

Can you please tell me how many people this recipe feeds? I have 16 people coming over for Easter dinner and this sounds like the perfect thing to cook. Thank you so much!!

The Country Cook said...

Hi Crystal, this recipe would feed about 6-8 people. Depending on how much they eat & if they want seconds. If you have 2 crock pots, then I would definitely suggest 2 roasts for everyone! Hope that helps! :o)

Anonymous said...

Just made this for dinner it was amazing with great flavors

Suzjohnson said...

This is the best pot roast I have ever tasted! The second night was to die for so think next time I will prepare it but serve the next night.
Brandie, thank you for such a delicious meal!

Suzanne Johnson

Anonymous said...

What can I use instead of the ranch dressing powder in this recipe.. Amanda Durham

Anonymous said...

I have made all your recipes and they were amazing!!!!!!!!!!! Now I need new one!!!!!. Please help me get new recipes yours is the best site I have found that I can trust to taste good!!!!!!!!!!!!!!

Anonymous said...

My sweet sister-in-law made this and was it delicious. She gave me the recipe and I am going to try it. Thanks.

Anonymous said...

I made this recipe the other night for dinner - I have to admit I was a little skeptical of mixing the ranch dressing mix, Italian dressing mix and brown gravy mix together - but the dish was fantastic!!!!!! We loved it!!!! This recipe is a keeper!

Melissa Waller said...

My husband is going to fall in love all over again with this one!!! :)

Anonymous said...

I made this last week , I must admit it didn't smell that great when it was cooking but it tasted delicious!

Anonymous said...

Rump roast fares better roasted dry in an oven not pot roasted or slow cooked. Try roasting an an oven bag with an envelope of Beefy Onion soup mix and maybe some garlic powder.

Carly Marie said...

Put this in the crockpot to cook overnight & had it for lunch today. SO delicious & super easy to make. I love all your crockpot recipes. The Lemon & Garlic chickenis definitely one of my favorites :)