Pot Roast! Get Your Pot Roast Here!

Because so many people come to an infidelity blog to get new recipes I am including two different pot roast recipes. Both are cooked in the crockpot and both are delicious! I hope you enjoy them as much as I do.

To Die For Pot Roast

Ingredients:

1 envelope Hidden Valley Ranch dressing

1 envelope brown gravy mix

1 envelope Italian dressing

2-3 pound cut of meat of your choice

1/2 cup water

Directions:

  1. Mix the 3 envelopes of seasonings together in a bowl. Pour over the meat, which should already be in the crockpot.
  2. Add the water and cook on low for 6-8 hours, along with whatever vegetables you would like. I usually use small red potatoes, carrots, squash, and mushrooms.

That’s it! Wasn’t that easy?

The above recipe was my go-to recipe for pot roast for the longest time. For a change I’ll sometimes use the following recipe.

Vegas Meets Mississippi Pot Roast

Ingredients:

1 3 lb chuck roast
1 packet of dry Ranch dressing mix
1 packet of dry Au Jus mix
1 stick of butter
5 – 6 pepperoncini

Directions:

  1. Place the roast in the crockpot and sprinkle with Ranch dressing mix and Au Jus mix on top.
  2. Top with one stick of butter cut into chunks.
  3. Cook on low for 6-8 hours.
  4. If you are feeling adventurous you can remove the meat from the crockpot and cover. Then pour the remaining liquid from the crockpot into a saucepan on the stove, bring it to a boil and add a mixture of corn starch and water (or flour and water) to thicken it.

You can also choose to shred the meat and serve it with the gravy on top, or serve it in chunks. Your choice.

This recipe is equally delicious. I highly recommend both!

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2 thoughts on “Pot Roast! Get Your Pot Roast Here!

  1. I love that you do this! What a sweet thing to do! Gracias, Spaghetti Sam!
    A good deed deserves another, so I’ll share my favorite roast recipe. I will sometimes parboil potatoes whole and keep in the fridge for a 2-4 days and use them for anything like a quick chicken fricassé, home-fries for breakfast or this roast (for the roast I also parboil colorful carrots (a mix of orange, purple, yellow and beige). Preheat oven at 500 deg. for 10 min. Oil (canola) any roast you prefer and season generously with kosher salt and pepper. Dot with butter. Add diced potatoes and cut carrots diagonally. Salt and pepper those also. Don’t cover the roast. Place in oven and lower temperature to 475. For each lb of beef you will cook the roast for 7 minutes. (3 lbs=21 min). When time is up you shut the oven. You can’t open it until the roast is completely cooked. It will cook the next 2 1/2 hours inside the hot (but off) oven. Girllllll… It will be SOOO tender…gorgeously browned and medium pink inside. Boccato di Cardinale! The saucy gravy is divine over white rice. You can skip the potatoes and carrots if you prefer and have it with mashed potatoes. Since finding it on allrecipes it is my go-to and a favorite for Sunday dinner because it’s so damn easy and I can make it and forget it until family arrives. Hope you try and enjoy it!
    Have a lovely weekend!

    Liked by 1 person

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