Virtual Sefer Flavorful Pot Roast

Flavorful Pot Roast
2 to 2-1/2 pound boneless chuck roast
1 envelope dry ranch salad dressing mix
1 envelope dry Italian salad dressing mix
1 envelope dry brown gravy mix
1/2 c. water
Place meat in a greased crock pot. Combine mixes and water and stir. Pour over the meat. Cover and cook on low for 7-8 hours, or until your meat is tender, but not dry.
You can thicken the cooking juices for gravy by removing the meat at the end of the cooking time. Turn to high and bring to a boil. Mix 1 T. flour with 1/2 c. water. Mix until smooth. When juices begin to boil, pour flour/water mixture into cooker in a thin stream. Stir constantly and it thickens. Serve over meat.
My own MODIFIED VERSION:
2 to 2-1/2 boneless chuck roast
1 T. dry ranch salad dressing mix
1 T. dry Italian salad dressing mix (I made my own -- recipe to follow at bottom.)
2 envelopes dry brown gravy
1 to 1-1/2 c. water
Follow the above directions. I skipped the part of making it thicker for gravy because it turned out thick enough on its own.
Dry Italian Dressing Mix:
1-1/2 t. garlic powder
1 T. onion powder
2 T. oregano
1 T. parsley
1 T. sugar
1-1/2 T. salt
1 t. pepper
1 t. basil
1/4 t. thyme
Store in an airtight container. To use for salad dressing, mix 2 T. of the mixture with 1/4 c. vinegar, 2 T. water, and 1/2 to 2/3 c. olive oil.
** To use in my modified recipe, use 1 T. of the dry mixture.
For Sunday dinner, I actually start my meal in the crock pot late Saturday night on low. It turns out fine for eating around 12:30 the next afternoon.

~ Stacy ~