New Food: Pot Roast

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.

Success!