Pot Roast

I love my crock pot. I'm not the best cook so I really think there's nothing better than an appliance doing all the cooking work for you.  I pretty much find all of my recipes on Pinterest nowadays so please bear with me as every single one of my posts mentions Pinterest.

I am not a huge fan of regular pot roast.  I like flavor in my food and regular pot roast with potatoes and carrots is just so bland to me.  I found a recipe for 3-envelope pot roast and I've made it about 3 times in the last month and a half...it's that good. On top of the recipe being delicious, it's super simple too.

You will need:
-1 envelope Italian salad dressing seasoning.  I HIGHLY suggest using zesty Italian.  I've used both regular and zesty and zesty is by far superior.
-1 envelope brown gravy mix
-1 envelope ranch dressing mix.  DO NOT USE ranch dip mix.  It is not the same. You've been warned.
- 1/2 cup of water
- 2(ish) pound pork or beef roast.  I've used a pork butt roast (what I call rump roast) and a beef roast that I think was actually meant for roast beef. I do have to admit, I like using a beef roast for this recipe better than a pork roast, but that's just my opinion/taste.

I start by dumping all three envelopes in a bowl and stirring until they are all mixed together.  Then I add the water and whisk it all together until well-blended.  I cut slits in the pot roast, put it in the crock pot, pour the seasoning-water mix over it and cook it on high for about 4-5 hours.  That's it.  Simple, simple, simple and yummy.  Andy is your typical meat and potatoes kind of guy and he loves when I make pot roast.  I'll serve it with a baked potato and  some kind of vegetable side, and you have yourself a nice, filling meal that is good for leftovers too.  If you save the leftover meat, be sure to save the leftover sauce too.  You could even thicken the sauce and make it more of a gravy and serve it with mashed potatoes.  I usually just pour a little extra sauce over my meat for more flavor.

As you can see, the closer the roast gets to being done, the wider the slits get that I cut. I think this really helps get the flavor inside the meat instead of just on the outside.  As you can also see, I do not have a picture of the roast when it's completely done. A) we were starving and just wanted to eat and B) I just plain forgot.

Until next time...Fire Away!