Super easy, super flavorful they said.  It was all over Pinterest, and everyone was raving about it.  I just couldn’t let something that sounded so good go by without giving it a try.

So I made it…..as a test.   Think of me as a scientific investigator.   I do all the work of testing out a recipe by making it, eating it, then telling all of you how wonderful it was (or not).   See, I do that, just for YOU.

Today,  I’m here to tell you it was Fabulous!!!!  But there is reason to be cautious.  This recipe uses only four ingredients, plus 1/2 cup water.  Three of those ingredients are pre-packaged mixes for Brown Gravy, Ranch Dressing, and Italian Salad Dressing.   I’m sure you know as well as I, that these mixes can contain a whole lot of Sodium, and sometimes, MSG. (Mine were labeled as having no MSG.)   There may be some slight variation among the many brands available, but here’s what mine contained:   Ranch Dressing mix==110mg,  Brown Gravy mix==240mg, and the biggest culprit of all, Italian Salad Dressing mix==320mg.

There’s no way I would ever put that much salt on a piece of meat I am cooking, so let’s get real, and try to fix the problem.  Reasoning that flavorful gravy is what we’re after, not salad dressing, I used the whole package of Brown Gravy mix, but I used only half of each of the dressing mixes.   The resulting gravy was full of flavor, and about right in terms of saltiness.  I think it is the best gravy I ever made.

I served egg noodles with the pot roast and we spooned the gravy over the noodles.  Therefore I used only a tad of salt in the cooking water for the noodles.  Likewise, if served over mashed potatoes, use very minimal salt in the water to cook the potatoes.

It is great to find a recipe this easy to make.  All it requires is a 2-3 pound pot roast that can be with or without the bone, like a chuck, or round roast;  the three packages of mixes and water.  I simply mixed the three mixes together in a small bowl, seared the roast in a large skillet to brown it on both sides, then put it in the crockpot.  Next I sprinkled the seasoning mixture over the beef, then poured on the 1/2 cup water.  Set it and forget it, as the saying goes. It couldn’t be easier.  You really don’t need a recipe to make this, but in case you need to see it written as a step-by-step procedure, here it is….

CROCKPOT  POT ROAST

Yield:   depends on size of roast,  probably 6 to 8 servings

Ingredients:

• beef pot roast, such as chuck, top or bottom round ( 2.5 – 3 pounds)
• 1 packet  Brown Gravy Mix
• 1 packet Ranch Dressing Mix
• 1 packet Italian Salad Dressing Mix
• 1/2 cup warm water

Directions:

1`.  In a hot skillet, place the beef and sear well on both sides.  Transfer to crock pot.

2.  In a small bowl, combine the three mixes, using only half the Ranch and Italian mixes.  (save them for next time, and you’ll only need to buy the gravy mix.)

3.  Sprinkle over the pot roast in the crock pot.   Pour the water over all.

4.  Set on LOW, and cook for 8-9 hours.

You can thicken the gravy, if you prefer it that way.

Serve the beef with gravy and mashed potatoes or noodles for a real treat.

SOURCE:   Pinterest