We had many tasty meals last week that I could blog, but this one was the least time consuming both to prepare and to type up! ;-) We were so impressed with how tender this roast turned out. I don't think that it was because of our fasting that everything tasted wonderful. ;-) We will be adding this to our favorite crock pot collection. I changed the recipe so this is my version of the Flavorful Pot Roast by Arlene Butler from Ogden, UT (got recipe from www.tasteofhome.com)
1 (3 lb-4lb) Boneless Rump Roast (original called for two 2 1/2 lbs each chuck roast)
1 envelope Ranch salad dressing mix
1 envelope Italian salad dressing mix
1 envelope brown gravy mix
1/2 cup water
Place the roast(s) in a 5-qt. slow cooker. In a small bowl, combine the salad dressings and gravy mixes; stir in water. Pour over meat. Cover and cook on low for 7-8 hours or until tender. If desired, thicken cooking juices for gravy. Yields 12-15 servings
I added to this recipe:
3-5 ribs chopped celery
1 large onion
3-3 1/2 lbs Russel potatoes cut in to big chunks
1 -1 1/2 lbs baby carrots whole
I followed the recipe as given then topped the roast with these vegetables. I didn't add any other seasoning, but it wouldn't hurt to add a little salt to the top of your vegetables. We had to add it at the table if we desired, which works out great too.
I hope you get a chance to make this one. It is delicious! I didn't make a gravy out of the juices they were perfect over the meal without turning it into an unhealthy gravy. ENJOY!!
Menu:
Crock-pot Roast w/ vegetables
Rolls
Fresh peaches in orange jello
Dessert: Zucchini Brownies with a scoop of vanilla ice cream
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