This Sunday, snow was in the forecast which meant my family spent a lazy day snowed in. I love breaking out my slow cooker on days like these. It makes the whole house smell wonderful and warm as dinner slowly cooks away all day.
This pot roast recipe couldn’t be any easier and it truly is delicious. Some people add potatoes and carrots to their slow cooker while the meat cooks, however I never seem to have success with this. So, I usually make mashed potatoes and roasted carrots on the side.
Slow Cooker Pot Roast
4-5 lb Beef Roast, any kind
3/4 cup water
1 (1 1/4 ounce) packet of gravy
1/2 of a ( 1 1/4 ounce) packet of ranch dressing mix
2-4 teaspoons of corn starch, for thickening gravy at the end
Place the meat in your slow cooker and sprinkle with entire packet of gravy mix and half of the packet of ranch mix. Pour water around the meat.
Cook on low for 8-10 hours or until the roast is fully cooked. I recommend cooking it on low because that seems to make the meat more tender.
After the roast has finished cooking, remove the meat from the slow cooker and shred. Tent with foil and set aside. Next, make the gravy by placing all of the drippings from the roast into a sauce pan. I recommend skimming off the clear layer of fat from the top. Heat over medium heat until warm. Add cornstarch 1/2 teaspoon at a time until the gravy has a nice thick consistency.
Poor the gravy over the shredded beef and serve.
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