So I was looking on Pinterest and found this recipe for Pot Roast. My mom would cook this in the oven, but didn’t use the dressing. It really makes a difference. I really enjoyed this roast the gravy was thick and the dressing made it pop with all the herbs and seasonings. Although the idea came from someone else, and the end product looks different from mine (probably because I added another packet of dressing) I want to give credit where credit is due. Check it out here. This is where the idea came from HERE on Cravingcomfort.blogspot.com Awesome job! Thanks for precise directions
For my recipe here’s what you will need
- 1 Roast big enough to fit in your crockpot. Mine covers the entire bottom of the pot
- potatoes (as many that will fit is fine)
- carrots (again, as many that will fit) trust me they will cook beautifully
- 2 packets of dry Italian dressing (You can purchase the one with the free cruet and use it for other things.
- 1 package of Hidden Valley Ranch dry dressing
- 1 packet of brown gravy
- 1/2 cup of chicken broth… yes chicken it’s amazing you’ll see
- crockpot liner
First, mix the dry ingredients and only 1 1/2 packets of the dry Italian dressing in a container or bowl.
Hold on to the 1/2 packet of dry Italian dressing. Rub the dry mixture on the bottom of the roast
Put the roast in the crockpot
It is now face down in the crockpot. Next, rub the rest on the top and add 1/2 cup of chicken broth. DO NOT POUR THE BROTH ON THE MEAT!!! Pour it on the side, you do not want to wash the mixture off the roast. This mixture will cook into the roast and give it a wonderful flavor.
Put the lid over the pot and allow it to cook for an hour on high.
Cut up your potatoes and wash them. Now empty a bag of carrots into the bowl of potatoes. Add the 1/2 packet of dry Italian dressing over the veggies. Do not add celery or onion, they will turn to mush and add no flavor to this dish at all, trust me they will disappear. I know, learn from my mistakes. Toss the veggies until the mixture has totally coated them.
After an hour, pour the veggies into the crockpot.
I put them directly on the meat, totally covering the meat.
Place the lid on top and let it cook on high for at least 5 hours. Remember, everytime you take the lid off you lose 30-45 minutes of cook time, so remember, no peeking.
Just let it cook. This is Sunday dinner at the Teesdale’s home.