I’m all about tasty, easy meals. Especially meals that yield copious amounts of leftovers. My husband is an all-American man who loves his meat and potatoes. He also works really hard all week then comes home and works on projects for me all weekend. Needless to say, I want to keep my hunk happy and full whenever I can. This meal pretty much sums all that up in to one tasty amazing pot. Try this Perfectly Easy Pot Roast tonight to get that honey-do list done faster!
The secret to making it taste like heaven and minimizing your workload is a few little taste packets that will combine to knock your honey’s socks off! I’ll be honest and say I come from a family full of matriarchs that really know how to make a roast. This recipe is a combination of my Mom’s and my Great Aunt Gloria’s recipes. Don’t worry ladies! I only gave away parts of each of your recipes, so your secrets are safe with me. Love you!
Okay let’s get started! Heat your oven to 350 degrees F. Pull out one packet each of dry ranch dressing mix, italian dressing mix, Lipton onion soup mix, and brown gravy mix. Don’t question, just trust me.
Combine all the contents in a shallow dish big enough for a 2 pound Chuck Roast or Shoulder Roast. I suggest the Chuck as it has a little more fat, which translates to more tender meat and more flavor too. Heat a large Dutch Oven on medium high heat. I’m still coveting this Martha Stewart Teal Blue Enameled Cast Iron Pot
Don’t worry if you think it got a little too brown. Those extra brown bits=FLAVOR in the long term. As long as it isn’t solid black, you’re good. Once you flip it on the last side to brown, turn off the stove’s heat. Trust me, it will get browned after several hours in the oven. At this point, if you wanted to move your meat to a crockpot, you can and cook on low for approximately 8 hours. I recommend staying with all that flavor in the Dutch Oven though.
Now fill it up with beef broth until the the roast is just covered, approximately four cups. You could also use water and beef broth concentrate, which is what I do. Obviously, I stopped a little before it was covered to take a picture for you, but then I continued to cover the roast completely. At this point, dump any of the leftover dressing/soup/gravy mixes in the liquid. Put on the lid and stick in the oven for three hours. You could crank the heat to 400 F and only cook two hours, but it will be more tender if you go for low and slow.
Now chop up some baby yukon gold potatoes. Add enough baby carrots and chopped potatoes to cover the pot. Feel free to add another cup or two of water or beef broth if the gravy has gotten too thick. You want it to still be very loose and thin so that there is enough moisture to steam cook the veggies. And you don’t want to burn up the gravy. That stuff is liquid awesome. We do a lot of gravy soppin’ at my house.
Replace the lid and cook for another hour or until the carrots and potatoes are fork tender. Pull it out of the oven and try not to burn your tongue by licking the lid or something. Get out a plate, scoop out some meat, potatoes and carrots, then drizzle it all with gravy. Oh good heavens, it’s tasty. You just won’t truly understand until you taste it for yourself. I might be drooling right now and my Husband just asked why I was staring at pot roast pictures on my computer. Go home and make it this weekend for your honey, ok? What’s your favorite dish to show your husband how much you appreciate him? Tell me in the comments below.
I did it for New Years Eve and it was a hit! My husband ate amost half of it. Im making it again today! Yummm!!
Always looking for another good way to make pot roast. This one looks like a real winner! Pinning it! Thanks!
Susan – ofeverymoment recently posted…This Eggnog Coffee is Low in Fat, Calories, and Cost!
It is killer. I can only make it once every couple of months or I would be ruined for anything else forever. LOL. I hope you enjoy it!
Scrumptious! Love that you combined recipes and shared them with us!
Tis’ the season when I love making pot roast and will have to give it a go! Love the idea of having copious amounts of leftovers…it means more time for my hunky soon to be hubby.
xoxo
Jessica
Jessica recently posted…Planning for my first international GIVEAWAY!
That’s right, Jessica! I’m all about leftovers so I can spend less time cooking and more time with the hubs (and/or blogging) LOL! Thanks for stopping by!
Oh my stars. I can’t even handle these photos! SO YUMMY! I am always looking for new ways to improve upon good old fashion meat and potatoes. Italian seasoning packet?? Never would have thought of that for my pot roast! Thanks for sharing this tasty recipe, Cajun. Can’t wait to try it, cheers!
Danielle recently posted…Truly Cozy Restaurant Style Salsa
Thanks Danielle! The Italian is great, but I actually think it’s the ranch dressing packet that makes the biggest difference. It’s ah-mazing!
This looks delicious!!! I know both my hubby and my son would love this. Pinning and sharing :-)
Oh thanks Jill! It really is ridiculously tasty and really makes it seem like I put in a lot of effort when in reality I was feeling lazy. Ha!
I love that you refer to gravy as liquid awesome! Great post. Some of the best recipes use packet mixes and for some reason are amazing.
Deborah recently posted…Creations!
Isn’t almost all good gravy liquid awesome? Lol. It’s ridiculous that I could put dry ranch mix on almost everything but ice cream. Haha
OMG, I just had dinner but this is making my mouth water lol! I’ve never done a pot roast before, so this would be a great start!
Ana (@MommysBundle) recently posted…Deliciously Easy Thanksgiving Side Dishes
Get thee to the grocery store like first thing tomorrow, girl! It will be your new easy win dinner in no time!
I have NEVER attempted a pot roast, but you make it look so easy and DELICIOUS!! I may just have to try this, but I don’t have a dutch oven… shows you how much I cook. ;)
lauren recently posted…My Happy Place
OMG if it’s not easy, I’m not making it more than once! You could totally throw this in the crockpot and skip the searing step. Just add a little more water and try to stay strong the next 8 hours as the smell becomes so amazing you won’t be able to wait but six. You will soon know why I choose the oven every single time!
It’s only 8:30AM and now I am craving a pot roast! THANKS A LOT!! hahaha. Looks SO YUMMY!!!
LOL. I was seriously just staring at the photos again last night thinking “Would it be wrong to make this again this Sunday?” It’s so much payoff for so little work!
Omg I want this right NOW. I’m always intimidated by a big piece of meat (*snorting milk through my nose*) so basically I just throw anything and everything that isn’t a chicken breast into the crockpot and hope it comes out okay in a few hours. I’ll have to try this!
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This is so ridiculously easy and the flavor is indescribable. It’s okay in the crockpot, but the oven gets it done so much faster so you aren’t drooling for 8 hours smelling it and waiting ifor it to get done. LOL.