This was soooo good – I may become a meat-eater yet. We don’t eat red meat often, we are chicken or vegetarian meals every night sort of people. But…. This was melt in your mouth delicious! Juicy and flavorful! Now I see why people seem to love Pot Roast.
My favorite grocery store had a sale on boneless pot roast, and I had a coupon for a meat purchase. So I thought I would give it a try. Now, I think I am going to be buying it whenever I see it on sale. Plus, there was more than enough leftovers for another dinner and some lunches. YUM!! Plus is is super easy to make! Toss it all in the crockpot before work or church (or after getting kids off to school) and come home to your house smelling delicious and a wonderful dinner ready to eat!
I am considering making some hand pies (or empanadas) with the leftovers – yum! Although just reheating and eating would be soooo good to have again! Mmmmm…..
Ingredients:
- 3-6lbs Pot Roast
- 1 pkg. dry onion soup mix
- 1 pkg. dry ranch seasoning (I think dry Italian seasoning would be delicious as well!)
- Steak seasoning
- 1 cup beef broth (or just use a whole can if you want!)
- Any veggies you want – onion, carrots, potatoes
Directions:
Cut any veggies that you would like and place in the bottom of your crockpot. We were out of potatoes, so I just used an onion and some carrots. Place your pot roast on top of the veggies. I sprinkled some of my favorite Montreal Steak Seasoning (cheap at Costc0 – seriously the best stuff for chicken and beef. I use it on just about everything!) on the pot roast. Then I tossed in the dry onion soup mix and dry ranch seasoning. Pour the beef stock/broth over the top (the more you use, the more gravy you’ll get!). Cook on low 8-10 hours. Optional step: About 1-2 hours before done, take some cornstarch or flour in a bowl or cup, and add some of the broth from crockpot. Stir and create a slurry, and then pour into the crockpot and stir. This will thicken up the juices and make a thicker gravy.
I served it with some mashed potatoes – which were divine with the gravy up on top…. Ok, I am seriously craving some of those leftovers now! YUM!
Ingredients
- 3-6lbs Pot Roast
- 1 pkg. dry onion soup mix
- 1 pkg. dry ranch seasoning (I think dry Italian seasoning would be delicious as well!)
- Steak seasoning
- 1 cup beef broth (or just use a whole can if you want!)
- Any veggies you want - onion, carrots, potatoes
Instructions
- Cut any veggies that you would like and place in the bottom of your crockpot.
- Place your pot roast on top of the veggies.
- Sprinkle some Montreal Steak Seasoning on the pot roast.
- Toss in the dry onion soup mix and dry ranch seasoning.
- Pour the beef stock/broth over the top (the more you use, the more gravy you'll get!).
- Cook on low 8-10 hours.
- Optional step: About 1-2 hours before done, take some cornstarch or flour in a bowl or cup, and add some of the broth from crockpot. Stir and create a slurry, and then pour into the crockpot and stir. This will thicken up the juices and make a thicker gravy.
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