Hi there! Hope you are doing well, and thanks for joining me today for this week's recipe. Make sure to link-up with me below and share your favorite recipe of the week, and stop by other bloggers' sites to say hello!
For Christmas Eve dinner, I wanted to try to make a comfort food - pot roast. Robert's Grannie always made a roast and mashed potatoes when we came to town, but I never actually got her recipe. If you know me, then you know patience is not a trait that I'm often associated with, so I went on the hunt for a Crock-pot version of a roast and found THIS one from Taste of Home. I followed some of the suggestions from the comments section of the original recipe, and I hope you and your family enjoy it!
* ~2.5 pounds beef chuck roast
* 1/2 envelope ranch salad dressing mix
* 1/2 envelope Italian salad dressing mix
* 1/2 envelope brown gravy mix
* 1/2 cup beef broth
* ~ 1 tablespoon of cornstarch + water
* I like to line my Crock-pot with the Reynolds liners to make clean-up so much quicker. I purchased a little over 3 pounds of meat for our roast. Place the roast in your Crock-pot.
* In a bowl, combine the ranch, Italian, and brown gravy mix.
* Add the beef broth and stir to combine.
* Spread the mixture all over the roast and close the Crock-pot. Set to low and cook for 4-6 hours. *** My old Crock-pot was from the early 2000s and seemed to cook according to most recipes. My new Crock-pot that I bought this year cooks at a much higher temperature. I would check in on your roast if you have a newer model cooker to make sure you don't dry it out.
* In a small bowl, add about 1 tablespoon of cornstarch and a little water. Stir into a paste and add to the juices to make a gravy for the meat. You may need to add more of this mixture if you like a thicker gravy. If your Crock-pot overcooked the meat, soak the meat with some of the juices/gravy- it'll be good as new!
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