There are Sunday dinner pot roasts using Mom’s secret recipe, and then there are the “I need it simple and easy,” pot roasts. This version is the latter so I won’t apologize for my ingredients list. It’s made in a slow cooker so plan on 7-8 hours.
Ingredients
- 2 Boneless beef chuck roasts ~ 2.5 lbs each
- 1 package Ranch salad dressing mix
- 1 package Italian salad dressing mix
- 1 package brown gravy mix
- 4 oz water
- Fresh parsley – chopped
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Place roasts in slow cooker set to Low.
- Combine dressing and gravy mixes with water and pour over roasts.
- Cover and cook for 7-8 hours or until tender.
- Sprinkle with parsley
- Make gravy from juices
- Drain juices into a sauce pan.
- Heat on Med and starch to thicken. Each time you add starch use 1 tsp starch with 1 TBL water to make a slurry (work out the lumps). Add to gravy and give the starch a few mins to thicken th gravy. Your tendency will be over thicken so go slow.
