Friday, October 21, 2011

Easy Slow-Cooker Pot Roast


I love getting requests and emails from readers, and this week's request was an easy slow cooker recipe. Slow cookers are great because you can toss everything in before you go to work and have a nice, hot meal ready for you when you get home. If you don't have a slow cooker, don't worry because all of the recipes can easily be adapted to the oven or stovetop (email me if you would like instructions). 

This is one of the easiest and best slow cooker recipes I know. And by easy, I mean there is hardly any prep so it can whipped together before you head to the office. I like to sear the meat in a skillet first to add more flavor and seal in the juices, but if you are short on time, then just toss the meat directly into the slow cooker. Add potatoes and carrots and you have a one-pot meal that is hearty, flavorful, and delicious. 

Easy Slow-Cooker Pot Roast
Servings: 4 to 6

4-5 lb. beef chuck roast, trimmed of excess fat
1 tbsp. vegetable oil
1 packet Ranch dressing mix (1.0 oz)
1 packet Italian dressing mix (0.7 oz)
1 packet Brown gravy mix (0.87 oz)
3/4 cup water
4 carrots, peeled and sliced into 1 1/2 inch pieces
3-4 yukon gold potatoes, cut into 1 1/2 inch pieces

Dry the meat with paper towels. Preheat the oil in a large skillet, preferably cast iron, over medium-high heat until just beginning to smoke. Add the meat to the skillet and brown on all sides. Transfer to the slow cooker.

In a small bowl, mix the contents of the packets together with the water. Pour over the meat. Place the carrots and potatoes around the edges of the meat in the slow cooker. 

Cook on low for 7-8 hours or until the meat and vegetables are fork tender and the meat is falling apart. (Note: If the meat feels tough, then it is undercooked and not overcooked. Keep cooking until the meat is very tender. Do not worry about over-cooking.) Skim the fat off the top of the sauce and season with salt and pepper to taste before serving.

Source: adapted from Taste of Home

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