Slow Cooker Pot Roast
Um, I’m a doofus. Why didn’t I post this last week so that you could have had an easy and delicious mother’s day roast?! Ugh, I’m sorry. Make sure you do it this Sunday. Anyway, growing up in a family with 5 kids, especially with me being a picky one couldn’t have been easy. In fact, it must have been exhausting and expensive. We only have 2 kiddos, but Cade and I are sitting here to tell you that no matter what your family size is we totally get that mealtime can be a bit of a chore, but we are right there with you. And sometimes just knowing that someone else is trying to plunge through life right along side you can feel so good. Pot Roast was a frequent recipe that appeared on our Sunday dinner table and I loved that time of the week. It was a day that we could regroup and recharge before another crazy week and a juicy slow cooker pot roast only made it even better.
Once I went away to college I realized that I wanted to still have Sunday dinner be that moment again. A moment of good food and rest. Except, making a pot roast was turning out to not be rest for me. I was trying to figure out how to make a juicy roast by searing it, marinating it, injecting it and so on and nothing was really hitting the spot for me. So I did what any normal person would do after an extended period of failures, I gave up. Haha, ok maybe everyone doesn’t give up but I just decided that maybe a beef roast wasn’t my thing. I took up pork and it totally went well. We made carnitas, tender shredded pork and finally a juicy shredded beef. But it still didn’t taste like that classic pot roast. And the gravy wasn’t that brown gravy I wanted.
And then Cade made this roast. Holy Moly. It’s three ingredients and just hangs out in the slow cooker all dang day. That’s it. No searing, no injecting, and even no shredding. In fact it ends up so juicy and tender you wont even be able to lift it out of the slow cooker (we use Hamilton Beach). And there are wonderful drippings that make the best gravy. I just serve ours with the juices, but sometimes when we serve it with our favorite mashed potatoes I’ll whisk the dripping with a little cornstarch and water and let it thicken. It’s awesome. Try it this next Sunday and let me know what you think!
- 3lb Beef Chuck Roast with good marbling, (ask your butcher for help)
- 1 dry ranch dressing packet
- 1 Au Jus Seasoning Packet
- 6 tablespoons of unsalted butter
- ¼ cup water
- Pour the water into your slow cooker and place the meat on top. Sprinkle the top of the meat with the ranch and then the au jus packet. Place the butter on top. Cover with the lid and cook on low for 8 hours, shredding into the sauce after 7½ hours.
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