I love using the crock pot. It just makes my life SO much easier! I also have to admit that crock pot meat is my favorite kind of meat. This recipe calls for a beef roast, but all I had in the freezer is a pork roast and it turned out great…so use whatever you’ve got! Perfect Sunday dinner!
1 (4 -5 lb) beef roast, or pork roast
1 package brown gravy mix, dry
1 package dried Italian salad dressing mix
1 package ranch dressing mix, dry
1 1/2 cups water
1/2 onion sliced thin
3 large carrots, peeled and cut
7-8 red potatoes washed and quartered
Add vegetables to the bottom of the crock pot. Place roast on top of the vegetables. Mix the dried mixes together in a bowl with water and pour over roast. Cook on low for 7-9 hours. To serve, remove roast to a platter to cut. Remove vegetables with a slotted spoon to a bowl. Pour sauce left in the crock pot through a strainer and serve as a gravy – you can thicken it with flour/water if you want the gravy thicker. Enjoy!