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Monday, November 14, 2011

Crock Pot Roast and Veggies


  • 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. 

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