Always a good winter recipe, the crockpot pot roast is so tender and juicy it's hard not to go back for seconds. Geez, I sound like a commerical! Well, yes. I suppose I am, but I've made variations of this recipe for a while now and it never disappoints.
Prep Time: 15 Min
Cook Time: 8 Hrs
Ready In: 8 Hrs 15 Min
1 onion, sliced
1/4 cup all-purpose flour (I use unbleached King Arthur cause it's made in America and I don't need to worry about extranious poison in it)
1 (2 1/2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper to taste
1 (1.2 ounce) package dry beef gravy mix
1 (1 ounce) package ranch dressing mix
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup water, or as needed
5 whole peeled carrots (optional but what's a good roast without veggies?)
Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.
Amount Per Serving Calories: 385 Total Fat: 22g Cholesterol: 87mg