I've made this a handful of times already so I figured it was about time to blog about it, don't you? My husband
loves LOVES this pot roast. Like seriously, I think he and this pot roast have a love affair going on. And it's not a mini one. Whenever I make this he walks up to the crock pot, removes the lid, lowers his face into the steamy pot and inhales all the meaty aromas rising up to meet him. If you have a meat lover in your family, this roast is for you!
Since the first time I've made this, I've heard nothing but mmm's and aah's over this pot roast. And the best thing is it could not be simpler. Well I guess the only thing simpler would be to have someone else make it and invite you over for dinner, but other than that it's a cinch. This roast gets it's flavor from 3 seasoning packets- Ranch dressing, Italian dressing and Brown Gravy mix. You add the roast (I've used eye of round and rump roast- both are fine) to a crock pot, then sprinkle the seasoning packets over it, then pour water into the crock pot. Turn it on and a few hours later it's done!
The water, meat juices and seasonings meld together into a wonderful gravy that is killer over mashed potatoes. I've made this about 5 times now and while it's always delicious, sometimes it's a little more tender than others-- almost to the point of it falling apart. This particular roast held it's shape and made for nice slices. It's hard to describe the flavor of the gravy, but it's a little tangy and salty, beefy and savory. Just go make it and see for yourself! Thanks Denise for sharing this recipe.
3 Packet Crock Pot Roast and Gravyfrom Keeper Worthy Recipes
- 1 Beef Roast, any kind, sized to fit your crock pot
- 1 package Ranch Salad Dressing mix
- 1 package Italian Salad Dressing mix
- 1 package Brown Gravy mix
- 1/2 cup warm water
Place roast in crock pot. In a bowl combine the envelopes of mixes together. Sprinkle on top of the roast. Pour in 1/2 cup warm water. Cook on low for 6-7 hours or until tender.
The gravy is nothing but thickened roast juices. Transfer the pot roast juices to a small pot and whisk in the cornstarch and water slurry (1 Tablespoon cornstarch and 2 Tablespoons of COLD water). Bring to a boil to activate the thickening agents of the corn starch. Serve over pot roast.
NOTE: The low setting on my crock pot doesn't work very well so I cooked this on HIGH for 4-5 hours.