Three Packet Slow Cooker Roast Beef
It's getting hot here in Texas, so time to drag out the Crock-Pot to cut down on kitchen heat. One of my new favorite recipes might sound pretty weird, but I promise y'all it's very, very good. Even the teenager in the family thought it was the best roast beef she's ever tasted. BONUS: It's really fast to prepare in the morning and just let go all day.
I've been hearing about this recipe for a long time, but frankly the thought of mixing together three different packets of seasonings sounded...like stroke inducing sodium levels. But it's not salty at all, and the resulting gravy is so flavorful I could almost drink it. But I don't. Honest. Nobody would blame you, though, for sopping it up with homemade spoon bread, which I'll be posting a recipe for very soon.
Here we go:
The Recipe
1 envelope each brown gravy mix, ranch dressing mix, and Italian dressing mix. The cheap brands work, don't worry about getting the name brands.
2-4 lb roast, whatever cut you prefer
all purpose flour to coat the roast
1 lb bag of carrots, chopped into 2 inch pieces
3 stalks celery, coarsely chopped
1 large yellow onion, coarsely chopped
1 lb new potatoes (More if you like. I use Yukon Gold, as they seem to hold up better cooking all day)
3/4 C water
The Directions
Coat the bottom and sides of the crock pot with cooking spray. Add the onions to the bottom. Coat the roast on all sides with flour, and pound with a meat tenderizer a few times to work the flour into the meat just a bit. Place the roast on top of the onions, and surround by the rest of the vegetables.
Add the packets of mix to the water and stir until well blended.
Pour over the roast and vegetables. Cook on low for 7-8 hours.
TIP: Instead of cooking with potatoes, add additional carrots and celery and serve with mashed potatoes. The gravy created by the packet mixes and water is extremely tasty and would be great over the potatoes.
I've been hearing about this recipe for a long time, but frankly the thought of mixing together three different packets of seasonings sounded...like stroke inducing sodium levels. But it's not salty at all, and the resulting gravy is so flavorful I could almost drink it. But I don't. Honest. Nobody would blame you, though, for sopping it up with homemade spoon bread, which I'll be posting a recipe for very soon.
Here we go:
The Recipe
1 envelope each brown gravy mix, ranch dressing mix, and Italian dressing mix. The cheap brands work, don't worry about getting the name brands.
2-4 lb roast, whatever cut you prefer
all purpose flour to coat the roast
1 lb bag of carrots, chopped into 2 inch pieces
3 stalks celery, coarsely chopped
1 large yellow onion, coarsely chopped
1 lb new potatoes (More if you like. I use Yukon Gold, as they seem to hold up better cooking all day)
3/4 C water
The Directions
Coat the bottom and sides of the crock pot with cooking spray. Add the onions to the bottom. Coat the roast on all sides with flour, and pound with a meat tenderizer a few times to work the flour into the meat just a bit. Place the roast on top of the onions, and surround by the rest of the vegetables.
Add the packets of mix to the water and stir until well blended.
Pour over the roast and vegetables. Cook on low for 7-8 hours.
TIP: Instead of cooking with potatoes, add additional carrots and celery and serve with mashed potatoes. The gravy created by the packet mixes and water is extremely tasty and would be great over the potatoes.
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