Crock-Pot Pot Roast

Pot roast is one of my all time favorite meals. There is just something so comforting and cozy about it. The smells, the anticipation, and finally, the delicious, delicious payoff. Now what I'm about to say next might cause some controversy among my family. No one makes pot roast like my Nana, until now that is.... My Nana is an amazing cook. Everything she makes is out of this world. It's always so comforting and homey. Her pot roast is to die for as is the one I make. The meat is tender and juicy. The vegetables are just right and the whole thing is bursting with taste.

Crock-Pot Pot Roast

4 lb. beef roast (I used a chuck roast)
1 bag of mini carrots
5-6 potatoes, cubed
1 onion, chopped into thin slices
1 tbsp. garlic, minced
1 package brown gravy mix
1 package ranch dressing mix
1/2 package Italian dressing mix
2 c. beef broth
water
2 tbsp. butter
2 tbsp. flour
salt, to taste
garlic powder, to taste

Begin by layering the veggies in the bottom of the crock pot. I did my carrots first followed by the potatoes and onions. Next sprinkle the garlic over the vegetables. Open and mix the brown gravy mix, the ranch dressing mix and the Italian dressing mix. Rub as much as you can over the roast. Place the roast into the crock-pot. Sprinkle the rest of the rub over the meat and vegetables. Pour the beef broth over the meat and vegetables. Add enough water to cover the vegetables. You don't have to fully cover the meat with broth/water. I set my crock-pot on LOW for 4 hours followed by 4 hours on HIGH.

When the meat is done, remove it and the vegetables from the crock-pot. In a skillet over medium-high heat melt the butter. Slowly add the flour, whisking to incorporate. Next slowly add the juices from the crock-pot, whisking to remove any lumps. Add salt and garlic powder to the gravy.

You may have to adjust the size of the roast and how many veggies you add based on the size of your crock-pot.

Eat well my friends!