I’ve always loved recipe books . . . just ask my husband, John (pictured here) . . . he says I don’t need any more! But, I’m always looking for good Crock-pot recipes and I saw this recently in a book I bought several years ago. Not only is it easy, it is delicious too (and he agreed)!
Flavorful Pot Roast
- 2 boneless beef chuck roasts (2-1/2 pounds each)
- 1 envelope ranch salad dressing mix
- 1 envelope Italian salad dressing mix
- 1 envelope brown gravy mix
- 1/2 cup water
Place the chuck roasts in a large slow cooker. In a small bowl, combine the salad dressing and gravy mixes; stir in the water. Pour over meat. Cover and cook on low for 7-8 hours or until tender. If desired, thicken cooking juices for gravy.
(To make gravy, strain the pan juices from the slow cooker and heat in a saucepan. When it comes to a boil, add 1/4 cup flour that has been mixed with 1 cup water. Return to boil and serve over roast.)
Serve with Mashed Potatoes or Yummy Rice Pilaf (recipe below).
Yummy Rice Pilaf
I got this recipe over 30 years ago from a wonderful cook and I’ve been making it ever since. If you can’t find the G Washington’s Golden Seasoning & Broth in your local market, you can use 3-4 teaspoons chicken bouillon dissolved in 2 cups boiling water. (My local markets do not carry it anymore, so I have to buy it through Amazon but it is worth it!)
- 1/2 stick of butter
- 1 cup white rice
- 1 cup Cut Fideo (vermicelli) noodles
- 3 packets of G Washington’s Golden Seasoning & Broth
Melt 1/2 stick of butter in skillet. Add 1 cup white rice (I always use Uncle Ben’s) and about 1 cup Cut Fideo (vermicelli) noodles and cook until lightly browned. Add 3 (individual) packets of G Washington’s Golden Seasoning & Broth to 2 cups of boiling water to dissolve and add to skillet. Cover and simmer for 30-minutes. Turn off the heat and let set for another 30-minutes if possible.
FYI — I always double this recipe because its delicious reheated!
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