Crock-Pot Pot Roast

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 Here’s a classic, ultra-comforting recipe for Crock-Pot Pot Roast—a slow-cooked marvel that delivers tender beef, rich gravy, and perfectly cooked veggies with minimal effort 🥩🥕🥔

🧂 Ingredients

  • 1 (5 lb) beef roast (chuck or rump)
  • 1 packet brown gravy mix (1¼ oz)
  • 1 packet ranch dressing mix (1¼ oz)
  • 1 packet dried Italian salad dressing mix (1¼ oz)
  • 1 cup water
  • Optional:
    • 1 cup red wine (instead of water)
    • Potatoes, carrots, mushrooms, celery, onion (add 2–3 hours before end)

🍳 Instructions

  1. Layer the Roast: Place beef roast in the Crock-Pot.
  2. Mix & Sprinkle: Combine the three dry mixes in a bowl and sprinkle evenly over the roast.
  3. Add Liquid: Pour water (or wine) around the roast—not directly on top.
  4. Slow Cook:
    • On LOW for 7–9 hours
    • Or HIGH for 4–5 hours
  5. Add Veggies: If using, add chopped vegetables 2–3 hours before the end of cooking.
  6. Serve: Slice or shred the roast and spoon over mashed potatoes or rice. Drizzle with the natural gravy from the pot.

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