This is my new favorite pot roast. It was flavorful. It was elegant. It was easy. It cooked all day while I was at work. Enough said.
I actually made this once before, but I don’t think I used a chuck roast. This time I did and I think that is what helped to make it so great. The gravy is meaty and has some zestiness to it which I love. I added some carrots and celery to the roast and they were melt in your mouth good. You could slice right through the meat with a fork. I loved it.
I was also really hungry when we ate it. Still, it’s my favorite new pot roast.
I served it with a twice baked potato very similar to this one, however I didn’t use cheese and I added more green onions. I also replaced the sour cream with low-fat yogurt and replaced the milk with fat-free buttermilk. They were delish. I used to add potatoes right in with the pot roast, but I have decided that I don’t like the taste or the texture when they cook with the roast.
I definitely suggest using a chuck roast because it has a bit more fat in it than say a top round roast and therefore you get that “fall apart meat”, which to me is what a pot roast is all about. Apparently, the longer and thinner the bone in the chuck steak the better. If you use a chuck but you want to lighten this dish up a bit you can always make it a day ahead, put it in the fridge and then scrape the solid fat that forms at the top. Then, just put the dish on the stove or in the oven to warm it back up and honestly it’s just as good as the day before.
This is a recipe I have had for a while and you will see variations of it out there. I believe I originally got it from Allrecipes.com. I adapted the original recipe a bit.
So, the next time you see some chuck roast on sale at your local store grab some and pull out your slow cooker. You will be VERY happy you did. Enjoy!
- 1 – .7 ounce packet of dry Italian Dressing mix
- 1 – 1 ounce packet of dry ranch dressing mix
- 1 – .75 ounce packet og brown gravy mix (I used a larger packet and it worked out fine)
- 1 cup of water
- 3 lb chuck steak – with or without the bone
- 3-4 carrots sliced in 1-2 inch pieces (I didn’t even peel mine)
- 3-4 stalks of celery with leaves sliced in 1-2 inch pieces
- Place carrots and celery in the slow cooker
- Season meat with salt and pepper and sear on both sides in a skillet with a bit of olive oil. When you have some nice browning on both sides of the meat, put it in the slow cooker on top of your veggies.
- Mix first four ingredients in a bowl and pour over the meat and veggies. Cook on low for 8-9 hours or until meat falls apart easily.