Behold the one and only slow cooker pot roast recipe that takes under one minute to prep and requires only a slow cooker and a pair of kitchen shears!
If it seems like I have quite a few slow cooker pot roast recipes on my blog, you would be correct. Four of them to be exact! Do we really need another one? Well yes of course we do! Especially one that is hands down the most basic and simple and can be assembled in about a minute or less in the morning. Intrigued? Read on…
I first spotted this recipe a few years ago on Facebook. At that point I had already perfected my original Classic Slow Cooker Pot Roast with Garlic Thyme Gravy so this recipe, which uses just three packets of gravy/salad dressing mix and water seemed to be a step back. Actually a few steps back.
Pardon my food snobbery but this is not the way I cook!
As is often the case fate intervened one day. I found myself with a chuck roast that was near its expiration date and neither the time nor the ingredients to make my classic pot roast. But lo and behold, I did have on hand these three magical packets of seasoning so I decided to give it a go.
Much to my surprise/chagrin, the roast was delicious! My fears that the gravy would be overpowering or salty or just plain weird, were totally unfounded. I mean I didn’t even brown the roast and it was STILL delicious. How can that be?
I did make some minor modifications to the original recipe, diluting the seasoning mx a tad. And because I love carrots with pot roast added them in along with about 1/2 of a large onion, sliced. On the back end, you’ll want to strain and degrease the cooking liquid as well.
But for the most part that’s it. Pure comfort food with the minimal amount of effort. I’ve added an Equipment Note below highlighting the key kitchen tool for this recipe: the best ever pair of kitchen shears. No kitchen should be without one!
Until next time…be well, eat well and love lots!
THE Three-Envelope Slow Cooker Pot Roast
- 1 chuck roast, about 3 pounds
- 1 (0.7 oz) packet dry Italian Salad Dressing Mix
- 1 (1.0 oz) packet Ranch Dressing Mix
- 1 (0.75 oz) packet Brown Gravy Mix
- 2 cups water
- 2-3 cups peeled carrots or parsnips (optional)
- 1/2 large onion sliced (optional)
- Chopped fresh parsley (optional)
Trim any large pieces of fat from roast and place in a slow cooker. Combine the three packets of salad dressing and gravy mix with the 2 cups of water, whisking to combine.
Scatter carrots and onion (if using) over roast and pour only about 1 1/2 cups of the gravy mixture over all. Note I do not use the full 2 cups as that is just slightly more liquid than you’ll need. Discard remaining liquid.
Cook on low for between 8-9 hours.
Using a slotted spoon, remove roast and vegetables and transfer to a platter to keep warm. Strain liquid through a fine mesh metal strainer. Using a spoon or a gravy separator, remove any excess fat from the gravy.
Pour over roast and vegetables, top with chopped parsley and serve.
When you think of kitchen essentials, a pair of scissors probably does not come to mind and yet a solid pair of shears like these from Pampered Chef can multi task and become one of your most valuable tools.
From cutting up chickens, to snipping chives, trimming an artichoke, cutting up clusters of grapes and yes, opening packages of seasoning mix, a good pair of shears can do it all. I especially love these from Pampered Chef as they are spring loaded and make even the toughest tasks, easy on the hands.
My only caveat would be: keep your kitchen shears IN THE KITCHEN! You don’t want to use these for craft projects or cutting through cardboard boxes, etc. Not only do you risk dulling the blade, but they’re likely to get lost (I speak from experience!).
No well stocked kitchen should be without them!