It's almost embarrassing to say, but I have never made a pot roast before this. I have eaten my fair share, I've just never made one. My mom is a great cook, but she never made us cook with her. And I never complained, because who wouldn't want to eat delicious food without doing anything? Well... I would.
Anyway, here is a recipe I found online for a slow cooker pot roast. You can click HERE for the original recipe. I thought about putting carrots and potatoes in with the roast, but after placing it in the crock pot, I realized that I have a small crock pot and they definitely wouldn't fit. So, I ended up roasting vegetables in the oven.
4-5 lbs. of beef roast
3/4 cup of water
1 (1 1/4 oz) packet of gravy
1/2 of a packet of ranch dressing mix
Place meat in slow cooker and sprinkle entire packet of gravy and 1/2 packet of ranch. Pour water around meat. Cook on low for 8-10 hours.
For the roasted vegetables, I cut up red skin potatoes, broccoli and then just use baby carrots. I drizzle olive oil on a cookie sheet, place the in a single layer over the sheet, and salt to taste. I bake my veggies for 30 minutes at 425 degrees. Depending on how thick you cut your vegetables, some may be soft, while others are a little more crunchy. How they end up is totally up to you.
Overall, it was really delicious and made for a bunch of leftovers. I was going to attempt to make gravy with the juices, but we started eating before I remembered. Oh well, I will just have to make this again and be sure to make the gravy. A bonus with cooking pot roast is that it makes your whole house smell good all day long. Eric was practically drooling at the door because he could smell it.