Johnson Family Slow-cooked Beef Pot Roast
From wylddwoman 9 years ago
- 8 hours to make
- Serves 6 - 8
I'll admit, I haven't tried this recipe yet, but when I saw my coworker eating it, I just about fainted from the delicious smell coming from his bowl. After he explained it to me, I just HAD to have it as a back-up slow-cooked pot roast recipe. Read more This recipe can be halved if your slow cooker is small, or if cooking for only one person. See less
Ingredients
- 5 to 6 pounds of beef chuck roast shopping list
- 2 cups water shopping list
- 1 package (1 ounce) dry ranch dressing mix shopping list
- 1 package (.7 ounce) dry Italian dressing mix shopping list
- 1 package (.87-1.0 ounce) brown gravy mix shopping list
- 6 to 8 red potatoes, peeled and cubed (roughly 1 to 1.5 inches) shopping list
- (*Red potatoes can be substituted with 2.5 to 3 sweet potatoes.) shopping list
- 8 to 10 carrots, (roughly 1 pound) peeled and thickly sliced (about 1 to 2 inches depending on how thick they are.) shopping list
- (*A package of baby carrots also works well if you don't have as much time to prep.) shopping list
How to make it
- 1.) Cut the chuck roast into roughly 2 inch chucks and trim any excess fat away. Lightly brown the cut pieces in a frying pan. The grease allows it not to stick, so no need for oils while doing this.
- 2. Place the water in the slow cooker and add the browned meat.
- 2.) Sprinkle the meat with the dry dressing and brown gravy mix. Cover and cook on low for 4 to 5 hours.
- 3.) Add the carrots and potatoes and continue to cook on low for another 2 to 2.5 hours until the vegetables are tender.
- Enjoy!!
- *Leftover can be frozen for later.
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