Awesome Awesome Awesome pot roast!

[noranora]

Thought I'd share...delicious.
You need:
About a 3 to 5lb or so pot roast
Baby red potatoes (about 10 potatoes or whatever you can fit)
Large chunks of carrots (about 3 carrots worth)
Large onion chopped into large pieces
1 packet brown gravy mix
1 packet italian seasoning
1 packet ranch dressing mix
1 cup water
1 cup red wine

Put the roast in the crockpot and sprinkle the three packets of seasonings over the top of roast. Then pour on top of that the water and the wine. Then arrange the potatoes and carrots on top of that. I usually wait until the last couple of hours or so to put in the onions. Cook on low for 10 or so hours. The flavor is awesome and sometimes I take some of the broth it makes and thicken it with flour to make a gravy. Yum!!

[Southern Belle 2067]

Oh this sounds so yummy think I will try after I move and get settled in my new apt. after the 15 of this month.

Thanks for the great post.

SB

[willq]

I tried the roast. You should have had four "awesomes"

[GoodiesFoods]

Mmm this sounds delish. I'll have to bookmark this to try later. Thanks for the recipe! I love simple slowcooker recipes!

[tonyav]

I will definitely use this recipe! I'm always looking for other ways to make a dish. This will be a new one; never used ranch dressing mix before. Live and learn, huh? Have a wonderfully blessed day everyone!!!

[Z817182]

I have never made a pot roast, nor have I wanted to - until now. This sounds wonderful! You may have made a convert! I'll be trying this soon.
Thanks!

[soozyq461]

I'll try Saturday when I'm gone all day and will let you know how it is.

[mgmarcks]

Almost Fat Free Pot Roast
4 lb chuck roast
1/2 c chili sauce
2 stalks celery
¼ c green pepper
1/3 c water
1 onion
pepper and scant ½ t salt
12 oz beer
Put veggies over salted and peppered beef. 500* 20 min one side and 20 min for other then drain and Put in deep pan and putting rest on top. Cook another hr or so but make sure you don’t boil out the beer. Add juices from first pan after refrigerating and getting fat off.

[msgadget]

This recipe sounds like it has a lot of salt in it, with the brown gravy mix and the ranch dressing mix. Not enough things are salt-free. Any way to cut down on the sodium?

[BettyK]

Great pot roast.I have made it a couple of times and my husband is very very picky, he liked it .!!!! thanks

[pammijn]

I am going to print this pot roast recipe out and try it next time. I love slow cooker roasts and this sounds great.

[pdouglas54]

I have made this roast several times and it is awesome.

[silly2]

I make a similar pot roast, never added the Ranck Dressing mix before. I have used Lipton Onion Soup mix in mine in addition to the fresh onion pieces. I Always use a little more carrots because that's what we like the best. I'll be sure and try the Ranch Dressing the next time I make pot roast. All the reviews have been great, so it must be tasty! Thanks,
silly2

[Kitchen Witch]

Great pot roast.I have made it a couple of times and my husband is very very picky, he liked it .!!!! thanks

I don't use mixes - I make my own for the simple reason - I don't want the extra sodium and I don't want all that MSG.

You can make your own gravy mix and use a low-sodium bouillon -

6 Tablespoons chicken bouillon granules
2 Cups flour, sifted
1/2 Teaspoon pepper


Combine the ingredients; place half in a blender container, and whirl
into a powder; repeat for the other half of the ingredients.
If using a food processor, whirl all at once.

Store in a jar; labeled with directions, indefinitely at room
temperature.

TO USE:
Pour 3/4 cup water into a saucepan; heat gently. Put 4 tablespoons plus
2 teaspoons gravy mix into a jar, add cold water and shake until smooth.
Slowly pour the jar's mixture into the water in a saucepan; heat and
stir until thick and smooth. Add a few drops Kitchen Bouquet or Gravy
Master for coloring if desired. For a creamier texture add 1 tablespoon butter
or margarine.


Make your own ranch dressing mix:

1 1/2 Tbsp. dried parsley
1/2 Tbsp. dried chives
1/4 Tbsp. dried tarragon
1/2 Tbsp. lemon pepper
1 Tbsp. salt or salt substitue
1/4 Tbsp. oregano
1/2 Tbsp. garlic powder

This can be added to 1/2 c. sour cream and 1/2 c. mayo for a nice dip as well.

I hope this helps.

KW

[Kindagood]

Hello Everyone,

Yes, I'm a newbie so please advise if I'm doing something wrong. I really don't want to offend anyone.

I was reading the Awesome pot roast recipe and would like to ask what kind of Italian Seasoning packet is needed? In particular, if you could suggest a brand name, that would really be helpful.

Thanks for your help.

[Kitchen Witch]

Good Seasons Italian Salad Dressing Dry Mix

[sirfuller]

Awesome doesn't even begin to describe it. This was so good! Delicious!

[mapahud]

Thanks for the great recipe! As I don't live in N. America, a couple of the ingredients were not available so I improvised - turned out okay, but I'd like to try the 'real thing'. Questions:
1. 1 pkt Italian Seasoning - is this the same that you would buy in a bottle or make at home? If so, what quantity?
2. What can be substituted (if anything) for Ranch dressing mix?

Thanks for any assistance.

[Kitchen Witch]

mapahad - they are dry packets in the recipe - you can make your own dry packs and also make dressings from them -

I hope this helps -

Good Seasons Italian Dressing Mix

1 Tablespoon garlic salt
1 Tablespoon onion powder
1 Tablespoon sugar
2 Tablespoons dried oregano
1 Teaspoon black pepper
1/4 Teaspoon dried thyme
1 Teaspoon dried basil
1 Tablespoon parsley, freeze-dried
1/8 Teaspoon mustard powder
1 Envelope Lipton Cup-A-Soup Cream of Chicken = (* See Note)
1/4 Teaspoon celery salt
2 Tablespoons seasoned salt (or Mrs. Dash)
1 Tablespoon dried grated lemon peel

Mix all ingredients together and force through a fine mesh sieve
with back of a large spoon. Store covered and use within 4-5 months.

For use: Combine 2 tablespoons of mix with 1/4 cup vinegar,
2/3 cups oil, 2 tablespoons water. Shake mixture vigorously. Makes 1 cup.

NOTES : * Use 1 envelope of the soup mix or 2 square soda crackers well crushed-
plus 1.5 teaspoon chicken bouillion powder plus 1 teaspoon non dairy creamer powder


version #2 -

Good Season's Italian Dressing

1 Tbsp Garlic salt
1 Tbsp Onion powder
1 Tbsp Sugar
2 Tbsp Oregano
1 tsp Pepper
1/4 tsp Thyme
1 tsp Basil
1 Tbsp Parsley
1/4 tsp Celery salt
2 Tbsp Salt

For Dressing Mix:
1/4 cup Cider Vinegar
2/3 cup Oil
2 Tbsp Water
2 Tbsp Dry Mix

Shake well.


Hidden Valley Ranch Buttermilk Dressing

15 Square saltine crackers
2 c. minced dry parsley
1/2 c. dry minced onions
2 tbsp. dry dill weed
1/4 c. onion salt
1/4 c. garlic salt
1/4 c. onion powder
1/4 c. garlic powder

TO MAKE DRESSING:
1 c. mayonnaise
1 c. buttermilk

Put crackers through blender on high speed until powdered. Add parsley, minced onion and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder. Put into a container with a tight fitting lid. You can store this dry mixture at room temperature for up to 1 year.

To mix dressing, combine 1 tbsp. dry mix, with 1 c. mayo, and 1 c. buttermilk. Whisk till smooth, chill to thicken. Makes 42 tablespoons

[Kitchen Witch]

one good thing about makng your own dry mixes - no MSG!

[mapahud]

Thanks, I'll have to go with the second one due to lack of Cup-A-Soup. Sometimes I really miss little conveniences, even though I rarely use those in the food field!

mapahad - they are dry packets in the recipe - you can make your own dry packs and also make dressings from them -

I hope this helps -

Good Seasons Italian Dressing Mix

1 Tablespoon garlic salt
1 Tablespoon onion powder
1 Tablespoon sugar
2 Tablespoons dried oregano
1 Teaspoon black pepper
1/4 Teaspoon dried thyme
1 Teaspoon dried basil
1 Tablespoon parsley, freeze-dried
1/8 Teaspoon mustard powder
1 Envelope Lipton Cup-A-Soup Cream of Chicken = (* See Note)
1/4 Teaspoon celery salt
2 Tablespoons seasoned salt (or Mrs. Dash)
1 Tablespoon dried grated lemon peel

Mix all ingredients together and force through a fine mesh sieve
with back of a large spoon. Store covered and use within 4-5 months.

For use: Combine 2 tablespoons of mix with 1/4 cup vinegar,
2/3 cups oil, 2 tablespoons water. Shake mixture vigorously. Makes 1 cup.

NOTES : * Use 1 envelope of the soup mix or 2 square soda crackers well crushed-
plus 1.5 teaspoon chicken bouillion powder plus 1 teaspoon non dairy creamer powder


version #2 -

Good Season's Italian Dressing

1 Tbsp Garlic salt
1 Tbsp Onion powder
1 Tbsp Sugar
2 Tbsp Oregano
1 tsp Pepper
1/4 tsp Thyme
1 tsp Basil
1 Tbsp Parsley
1/4 tsp Celery salt
2 Tbsp Salt

For Dressing Mix:
1/4 cup Cider Vinegar
2/3 cup Oil
2 Tbsp Water
2 Tbsp Dry Mix

Shake well.


Hidden Valley Ranch Buttermilk Dressing

15 Square saltine crackers
2 c. minced dry parsley
1/2 c. dry minced onions
2 tbsp. dry dill weed
1/4 c. onion salt
1/4 c. garlic salt
1/4 c. onion powder
1/4 c. garlic powder

TO MAKE DRESSING:
1 c. mayonnaise
1 c. buttermilk

Put crackers through blender on high speed until powdered. Add parsley, minced onion and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder. Put into a container with a tight fitting lid. You can store this dry mixture at room temperature for up to 1 year.

To mix dressing, combine 1 tbsp. dry mix, with 1 c. mayo, and 1 c. buttermilk. Whisk till smooth, chill to thicken. Makes 42 tablespoons

[Kitchen Witch]

"Thanks, I'll have to go with the second one due to lack of Cup-A-Soup. Sometimes I really miss little conveniences, even though I rarely use those in the food field!"

You're very welcomed!

I sort of figured that! But these should work well for you!

[lvdkeyes]

I wasn't going to try this recipe, but now that substitutes for the mixes have been posted, I will try it.

[Kitchen Witch]

anytime you need a substitution - just give me a holler!

[larrybarb]

Thought I'd share...delicious.
You need:
About a 3 to 5lb or so pot roast
Baby red potatoes (about 10 potatoes or whatever you can fit)
Large chunks of carrots (about 3 carrots worth)
Large onion chopped into large pieces
1 packet brown gravy mix
1 packet italian seasoning
1 packet ranch dressing mix
1 cup water
1 cup red wine

Put the roast in the crockpot and sprinkle the three packets of seasonings over the top of roast. Then pour on top of that the water and the wine. Then arrange the potatoes and carrots on top of that. I usually wait until the last couple of hours or so to put in the onions. Cook on low for 10 or so hours. The flavor is awesome and sometimes I take some of the broth it makes and thicken it with flour to make a gravy. Yum!!

[IndyCar]

With a couple of minor changes, my ex-wife and I found this one years ago.

And yeah...put me in a swimming pool full of it and I'll eat my way to the bottom!

Got rid of the wife but kept the recipe...

[Retired Ohio]

I, also, have made this recipe for years (with rave reviews!) but my version is slightly different.

I prep my crockpot with a cooking bag for easy cleanup. Then I put a bag of mini carrots, a few small yukon gold potatoes and a quartered onion in the bottom of the crockpot. A chuck roast goes on top of the vegetables (no need to brown) and the three dry mixes, well combined, get spooned on top of the roast. I then add just 1/2 cup of liquid, either water or wine around the edge - not on top. Put on the lid and cook on low for 8 - 12 hours.

Leftover roast can be shredded for Italian Beef Sandwiches - Toasted sub buns topped with mozarella or provolone cheese and the hot shredded beef.

It's important not to lift the lid while it's cooking. The dripping condensation on top of the dry mixes creates a "browned beef" effect and the flavors just soak into the meat.

[missik999]

I, also, have made this recipe for years (with rave reviews!) but my version is slightly different.

I prep my crockpot with a cooking bag for easy cleanup. Then I put a bag of mini carrots, a few small yukon gold potatoes and a quartered onion in the bottom of the crockpot. A chuck roast goes on top of the vegetables (no need to brown) and the three dry mixes, well combined, get spooned on top of the roast. I then add just 1/2 cup of liquid, either water or wine around the edge - not on top. Put on the lid and cook on low for 8 - 12 hours.

Leftover roast can be shredded for Italian Beef Sandwiches - Toasted sub buns topped with mozarella or provolone cheese and the hot shredded beef.

It's important not to lift the lid while it's cooking. The dripping condensation on top of the dry mixes creates a "browned beef" effect and the flavors just soak into the meat.

I like your suggestions. I am a vegetarian myself but do occasionally cook roast for my carnivore family and friends.

[nebur]

I will try it mmmmmmmm cant wait

[Kitchen Witch]

I like your suggestions. I am a vegetarian myself but do occasionally cook roast for my carnivore family and friends.

Please do not label our members as "carnivores" - I know you belong to veggie sites and you label everyone there as carnivores/herbivoires (which I don't think is proper at all - I don't care what anyone thinks) - but we do not do that here. There is no need whatsoever to label anyone. It is very offensive.

We don't care what you label others elsewhere - just don't do it here. No one labels you because you don't eat meat. We are not like that.

I'm quite sure you wouldn't want labels turned your way.

[almonds]

OK, confession time...I'm more than crock pot challenged....I don't own one!
Why? Because I refuse to plug in an electric appliance & leave the house. SO, while this recipe & all it's adaptions sound so good...any chance I could, lets call it, 'slow cook' in my Dutch oven in an actual oven? I'm thinking it should work out fine.


Any thoughts?

[lvdkeyes]

Are you saying that you wouldn't leave the house with an electrical appliance such as a crock pot plugged, but you would with the oven on?

Do you unplug your fridge, TV, PC etc when you leave home?

[Kitchen Witch]

I never leave the house with the crockpot on - it's an electrical applicance and I don't trust them. Slow roasting in the oven like our grams did is acceptable and sometimes I feel it even tastes better than crockpot cooking. Low and slow and covered in the oven - basted or turned occasionally - you know how they did it.

And I won't leave the house with the oven on either.

My neighbor almost burned down her house about 15 years ago - had her crockpot plugged in like she did almost every day and went to work. It caught on fire just as she was getting in the house and taking the key out of the door. She was lucky. But what a horrible smell and all the black smoke - glad I didn't have to clean it.