The one I remembered making previously was so simple and delicious so I thought I’d give it another try. This time I cut the Italian Dressing packet in half to cut down the sodium and also left out the beef broth to cut down on the juices.
It really does take a long time of slow cooking to make the meat tender. And the thick broth from this pot roast is so good. I could slurp it up all on its own and make a meal out of it.
Simple Pot Roast (adapted from To Die for Roast)
1/2 package low sodium Italian salad dressing mix
1 package brown gravy mix
1 package of ranch salad dressing mix
2-3 lbs. beef pot roast
1 lb baby carrots
2 large russet potatoes, peeled and largely diced
1/2 c water
Pepper and garlic salt, to taste
Place carrots and potatoes in the bottom of a large slow cooker.
With a fork, prick the steak and season with pepper and garlic salt.
In a small bowl, mix seasoning packets together.
Place meat on top of the vegetables. Sprinkle seasonings mix over and around the roast. Add water around the roast.
Cook on low for 7-9 hours.