This week we had a cold snap and you know when that happens, you want to turn on the heat and eat something comforting. Nothing says comfort to me like a nice big bowl of pot roast. Whether it’s for Sunday dinner or just a weeknight meal, it is something that the entire family will love.
Once those temperatures dipped, I was in desperate need for some comfort food. This is an old classic for me, but every time I have it is just like the first time. I just love it all over again. And, it doesn’t get much simpler than three packets and some broth to make this pot roast stand out.
I found this little bit of deliciousness years ago on the Weight Watchers Message Board and have been thankful for it since then. Just put it in the crock pot in the morning and by the time you get home from work, it will be good to go. Or you can do like me and sleep in, set it up after you eat lunch and then you are set for dinner. Either way it will hit the spot.
To Die For Pot Roast
1 package of low sodium Italian salad dressing mix
1 package of low sodium brown gray mix
1 package of ranch salad dressing mix
1 can of low sodium beef broth
1/2 c water
2-3 lbs. beef pot roast
3 Celery Stalks, cleaned and largely diced
1 small bag baby Carrots
2 large Russet Potatoes, washed and largely diced
Salt and pepper, to taste
Mix all of the seasoning packet in the broth and water. Whisk to combine.
Spray bottom of crockpot with Pam.
Season beef with salt and pepper. Add beef and then place veggies on top. Pour the broth over meat and veggies.
Cook on low for 9-10 hours or on high for 4-5 hours.