Sunday, January 19, 2014

To Die For Crock Pot Roast

My gentleman has been working night shift Monday through Friday for the past 7 months and I worry frequently about his food intake because he sleeps odd hours and misses regular meals. The other day, I thought perhaps we might try exploring the crockpot as an option. He could start the food when he gets home from work in the morning and eat it when he wakes up at 9pm, before going to work. It makes large amounts, too, so he could take the leftovers for 3am "lunches."

So a few hours after pondering this with him, he came home with all the ingredients to make this pot roast in the crockpot. Trimmed up a big chunk of meat, added some baby carrots and quartered Yukon Gold potatoes, and set it on low. By the time he woke up, it was all done. Perfect.

The problem with cooking things in the crockpot is that the meat gets very tender but it is cooked all the way through and looked kind of gross. Per his report, it was delicious. I hope we will try more crockpot recipes for him in the future.


To Die For Crock Pot Roast

1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water

Place beef roast in crock pot. Mix the dried mixes together in a bowl and sprinkle over the roast. Pour the water around the roast. Cook on low for 7-9 hours.

Yield: 8 servings

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