Prep 20 mins
Cook 8 hrs
This recipe was basically a throw together dinner that turned out amazingly good. DH said it tasted just like how his Nana used to make pot roast. Even the kids loved it...definitely a keeper! We used vegetables from our garden, surely you can adjust the kind of vegetables to your liking though!
- 3 -5 lbs boneless pot roast
- 1 (8 ounce) packet Italian salad dressing mix
- 2 summer squash, cubed
- 4 potatoes, cubed
- 2 cups fresh green beans, snapped
- 1⁄2 green pepper
- Place all ingredients in crock pot. Add water until everything is submerged. Cook on low 8 hours.
- To serve: remove meat to platter, remove vegetables with a slotted spoon to a large bowl.
- For Gravy: keeping crockpot on low, add gravymaster (approx. 1 tbsp) pepper to taste, and flour to liquid in pot. Mix with wire wisk, adding flour and pepper until desired consistency is reached. Strain through a fine mesh colander into gravy bowl, and serve over meal.
I had no idea what "Gravy Master" is and since it's not listed as an ingredient in the recipe, it didn't print out on the shopping list. I didn't realize I was missing it until we got back home, so I had to just wing it for the gravy. I strained out the veggies and meat, put the juices in a sauce pan on the stove, and added a dash of Worcestershire sauce, about a 1/2 cup red wine, a Tablespoon or so of beef concentrated bouillon paste and then stirred in a mixture of flour and water to thicken it. In the end, the roast was so tender it practically shredded itself, the veggies weren't over-cooked and the whole dish was delicious. Thanks for sharing, Daisydukex3! Made & enjoyed for the Spring 2012 Pick-A-Chef event.