My mother had shared this recipe on Facebook. I wish I could find the original post to link it to, but she posts so many delicious looking recipes I can no longer find it on her way. Good thing this recipe is easy enough to remember! When I tell you this was the best pot roast I have ever had, I am not lying. The roast was so tender that it just fell apart, so much so that I had a hard time getting it out of the slow cooker. Definitely no knives needed here!
- 1 packet dry ranch dressing mix
- 1 packet dry Italian dressing mix
- 1 packet dry brown gravy mix
- 2 cups of water
- 3lbs chuck roast
- Red skin potatoes*
- Baby carrots*
*Optional, add whatever veggies you like to eat with your pot roast. The first time I made this I did mashed potatoes and strawberries for the sides. I chose the strawberries because I needed a little reminder that summer still exists.
Combine the three packets and water together in a bowl, whisk until completely mixed. Put the chuck roast in the slow cooker and pour mixture over the meat. Add veggies as desired. You may need to add more water when you put in the vegetables (I did an extra cup or so to cover those too). Cook on Low for 6 hours. Voila! Easy peasy lemon squeezy!r