Let’s face it. It’s freezing outside. You are tired and cranky and you need comfort and calories.
As a busy working mom I’ve discovered that wonderful mainstay that became a staple in everyone’s home in the ’70’s known as the slow cooker, or it’s more commonly known trademark name the Crockpot. It’s a life saver and I thought on occasion I would share some of my staple recipes with you. I’m not claiming I invented them but they are tried and true recipes I’ve been collecting over the years. I’ll be calling them a #sylviaperezproduction. Clever huh? They may not always be the healthiest recipes but they will be tasty and easy and it will mean dinner on the table with no fuss. Whip up a salad and you are good to go.
Todays recipe is for the perfect slow cooker pot roast.
It’s embarrassingly easy and it’s my husbands favorite dish. You can serve with rice, brown or white, or I like to serve it with egg noodles. Here you go. Enjoy! And if you make it, let me know what you think.
1(3lb) boneless beef chuck roast
1/4 cup of all purpose flour
1 onion sliced
Salt, peper, garlic powder
1(1.2oz)pkg dry beef gravy mix
1(1oz)pkg ranch dressing mix
1(.7oz)pkg dry italian-style salad dressing mix
1/2 cup water
5 whole peeled carrots
6 red potatoes quartered
Spray the inside of a slow cooker with cooking spray. Spread the onion slices, carrots and potatoes out into the bottom of the cooker
Spread the flour onto a work surface. Generously sprinkle the chuck roast with salt, pepper, garlic powder and then roll the roast in the flour to coat all sides. Use a meat hammer to pound the flour into the meat. Place the floured roast on top of the vegetables. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl with water until smooth. Pour this over the chuck roast.
Cover the cooker, set to low and cook until the roast is tender and the gravy has thickened about 8 hours. It should easily break apart with a fork.
For what it’s worth, today comfort food is What’s On My Mind!