I didn’t make pot roast very often for years because, although he’d eat a little bit, Stan never really seemed to like pot roast, even though he likes brisket, standing rib roast, pulled barbecued beef, etc. Finally, I asked him what he had against pot roast. He said he just didn’t like all the carrots, potatoes, onions and celery mixed in. He finds them overcooked and mushy, especially on the second day.
So when I came across this recipe, it solved my problem. The seasoning packets provide lots of flavor without adding those nasty veggies to the pot.
1 cup water or beef broth
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (1 ounce) package ranch dressing mix
1 (.75 ounce) packet dry brown gravy mix
1 (3 pound) boneless beef chuck roast
Whisk together the water or beef broth, Italian dressing mix, ranch dressing mix, and brown gravy mix together in a bowl until smooth. Place the beef roast into a slow cooker, and pour the sauce over top.
Cook on Low until the roast is easily pierced by a fork, 6 to 8 hours.