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Sunday, January 26, 2014

Slow Cooker Pot Roast

My Hubbie found this on All recipes website.  Here it is from their website.  Below I put the changes we made.


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
1 (1 ounce) package ranch dressing mix
1 (.7 ounce) package dry Italian-style
salad dressing mix
1 cup water, or as needed
5 whole peeled carrots (optional)

Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
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.
Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.
Here are the changes we made.  We are not big fans of roast beef so we got a boneless pork shoulder – about 4 lbs.  Because it was nearly twice the size used in the recipe, we doubled everything and used pork gravy mix.  I did roll the meat in flour, but did not pound it in.  I had to add about 1 cup of water as the gravy got too thick.  I cooked it high about 6 hours and about 3 hours in, I added cut up butter gold potatoes.
This is a wonderful recipe!  The meat fell apart and the gravy was the best.  It was like a holiday meal or special occasion.  I highly recommend this with pork, beef and even a deer roast.

1 comment:

  1. Good grief Carol, This looks so darn delicious.. I had a mere sandwich for dinner. This photo should be in a magazine ad for Great FOOD!