When my husband came home from work that day his eyes lit up like a kid on Christmas! He was thrilled to have his favorite meal for dinner—and even told me it tasted better than usual. That’s when I revealed to him it was actually a brand new recipe. Right then and there we decided this would be our go to pot roast recipe moving forward.

It’s so simple to make—just chop of some veggies, put them in the meat in the slow cooker, cover with seasonings and water and let the appliance do the work for you. What you’re left with is a falling-apart tender roast that will be better (and easier) than you’ve had before.

 

Ingredients:

2-5 pound pot roast (any kind)

1 envelope ranch dressing (dried)

1 envelope Italian dressing (dry)

1 envelope brown gravy mix

Potatoes and Carrots chopped to half to one inch pieces

1-1/2 cups of water

 

Directions:

If you want carrots and potatoes, cut them to your liking and put in the bottom of your CrockPot. Put Roast on top of vegetables. Sprinkle all 3 spice envelopes on top. Add the water. Cook on LOW for 7-10 hours until tender and veggies cooked through.

 

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Quick tip: The amount of water can vary depending on how many veggies you add–to judge how much you need add water until the veggies are covered and it touches the bottom of the roast.

Photo and recipe courtesy of Cooking Collection.