Recipe by keylimeone
"It's quick and easy to assemble."
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1 (2 1/2 pound)
boneless beef chuck roast
salt and 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
water, or as needed
whole peeled carrots
I have to admit, I was skeptical with the flavor of the three dry mixes called for, but this was the best tasting roast I've ever had! Used "herb gravy mix for beef" which was the only one I could find and it was delicious. Had a lot leftover so I made wide noodles the next day and we had a yummy version of beef stroganoff. Definitely a keeper!
Am I the only person who thought this was unbearably salty? I wanted to love this, it was so simple and seemed like a great idea. The meat was great, but the veggies and especially the gravy were so salty I could barely eat it. It made so much gravy, normally I'd be dancing with joy but I had to throw it out. I felt my blood pressure rising with every bite.
I've always thought that slower cooker dishes lack flavor. I put in flavorful ingredients, but the slow cooking process seems to homongenize everything and the liquid thins out the flavor. That did not happen with this recipe. The gravy was thick and rich and highly seasoned. I was very hesitant to use all those mixes, but I had them in the pantry (some for quite awhile) and I needed to use them up or throw them away. My husband had two helpings and proclaimed it "Good stuff!" Thank you so much for the post, keylimeone, this was great!
Loved this recipe! I went exactly by the recipe and this is the best pot roast ever. Very flavorful, just the right amount of seasoning. The gravy is rich and brown. The only change I would make next time is to add 3/4 cup of water instead. I like my gravy a tad thinner. I also added cubed potatoes.
I wish I could give this more stars. Made this tonight and it was absolutely amazing. My wife actually licked her plate. I was skeptical as others about the seasoning combinations but it was without a doubt top notch. The only addition I made was a little red cooking wine over the onions in the bottom and I sprinkled the roast with worcestershire sauce before putting the carrots and potatoes on top of the roast. I also used a much bigger roast. The roast I used was around 5 lbs. This recipe is on top of my list. Wife is still ranting about the roast and is upset it's better and easier then hers. Thanks for the recipe.
I have been making this for years, but I do not use the flour or the water. Put the roast in the crock, add your potatoes or carrots (small red potatoes cut in half absorb the juices and are oh so yummy), sprinkle and in 10-12 hours a roast that tastes like it has been in the oven.
I decided to make this pot roast recipe based on the rave reviews. I have tried a couple others from the site in my crock pot, but none were as easy and delicious as this one! The ingredients were incredibly simple and inexpensive, and it took only about 10 minutes total to prepare. I was leary about the lack of liquid in with the roast, but the water from the carrots and onions mixed with the beef and seasoning to make a delicious broth! Tonight my boyfriend and I are making roast beef sandwiches from the left overs, and I couldn't be more excited! I found my new pot roast recipe and would definitely recommend this to anyone who wants a cheap, easy and delicious dinner!
Great recipe and the meat was so tender that it practically melts in your mouth!
The first time I cooked it according to directions, the meat was too salty. So I made it again and made the following changes and it was a hit (and better too):
1. I only marinated the meat with black pepper. The dry seasonings have enough sodium already.
2. I couldn't find ranch dressing mix, so I used ranch dip mix instead.
3. I mixed the dry ingredients with hot water so that they'll melt faster and added some minced garlic too. Then let it sit for about 10 minutes before putting it into the slow cooker.
Next time I'm going to put some jalapenos in there to make it spicy.
***Follow-up on my original review:
I made couple of other changes and the dish turned out even better -
1. Mixed the dried ingredients with 1 cup of water.
2. Added crushed red peppers onto the dry ingredients according to how spicy I want it to be.
3. Marinated the meat with crushed peppercorns.
4. I scooped some of the sauce from the side with a ladle and poured it all over the top of the meat 2 & 1/2 hours before it was done, so that the top of the meat would not get too dry.
5. I served it with rice the first couple of times, but served it with spaghetti because this time (I only cooked them according to the package's directions, no salt added into the pasta water), poured some sauce over the noodles and then the meat on top. The sauce complemented the noodles really well.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Pot Roast
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 198
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