Tuesday, May 21, 2013

Slow Cooker Pot Roast

Slow Cooker Pot Roast 
adapted from AllRecipes

1 onion, sliced
1/4 cup all-purpose flour
1 (2 1/2 pound) boneless beef chuck
1 pinch salt and ground black pepper to
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
1/2 cup water, or as needed
5 whole peeled carrots (optional)
1. Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
2. Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and 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.
3. Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

I made this for a large dinner party, so I doubled the recipe and it turned out just fine! I used the carrots and onions, and I think this would be great with some celery as well. The vegetables add to the flavor and help to absorb some of the sodium in the seasoning. I just put everything in the slow cooker in the morning and left it running until about 6pm. Not difficult at all! :)

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