Crock Pot Roast and Veggies

Ingredients 

1 (2 lb) beef roast, any kind

1/2 (1 1/4 ounce) package brown gravy mix, dry

1/2 (1 1/4 ounce) package dried Italian salad dressing mix

1/2 (1 1/4 ounce) package ranch dressing mix, dry

1/2 cup water

3 carrot sticks

1/2 sliced onion

2 celery sticks

First place your meat in the Crock Pot. Now, since Chris and I are just the two of us, we choose to make a smaller roast, however you can easily double the ingredients to suit your family size! Next, mix dry ingredients in a bowl then rub onto meat. Cut vegetables and place around the roast. Add water and cook on low for three hours ( double time for a roast twice the size). If you are planning on roast to sit on the 'keep warm' setting for a few hours cook for two hours. The roast will continue cooking while it sits on 'keep warm'. 

To make the gravy for the roast I simply used 3T of gravy powder (makes 1 cup gravy) and instead of using 1 cup of water I used 1 cup of the roast broth, which gave it wonderful flavor! 

This was a delicious and tasty meal (served with a baked potato) that I'm surprised I do not do more often! Fuss free and hearty! It's one of Chris's favorites.