I don’t know if it’s just my family, but we have been busier than ever the last few weeks. Homework and tests are killing me. (You’d think it’s actually me who has to takes the tests, but it takes a drill Sargent to keep my kids on task!) It takes Lincoln an hour and a half to complete his homework and although he can do it without help from me most of the time, I still have to keep him focused. Then there’s swim and scouts and fundraising for every activity they participate in. I’ve realized I need organization now more than ever. I had strayed from my weekly meal planning but desperately needed to reinstate it. I also am trying to develop a better system for blogging and getting you usable family friendly recipes. This is one of my “go-to” recipes. I prefer to cook it in the oven, but it’s just as flavorful and much easier in the slow-cooker. Tonight I plan to serve it with Skillet Potatoes and a steamer pouch of green beans.
Check this post out for my definition of an Encore Meal!
Easier-Than-Takeout Three Pack Slow Cooker Roast
Ingredients
- 2 to 3 pound chuck roast*
- 1 packet dry Italian dressing mix
- 1 packet dry ranch dressing mix
- 1 packet beef stew seasoning**
- 1 c water
Instructions
- Place roast in a slow-cooker. Pour seasoning packets over meat along with one cup water. Cook on low 8 to 10 hours or on high 4 to 5 hours.
Encore meal:
Serve the roast on hamburger buns with Lemon Dill Mayonnaise and a Parmesan Potatoes or Stuffed Mushrooms.
*a 2 pound roast is large enough to feed a family of 4 easily with enough for an additional Encore Meal. If you’re serving 6 to 8, you may want a 3 pound roast if you want some left over.
**Brown Gravy mix can be substituted by the beef stew mix
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Tom says
If I have a 5-6 lb roast should I double seasoning packs?
Paula says
Yes
Dave Smith says
I have made this dish several times. Followed the recipe exactly and it was great. I have also cooked with mashed potatoes and veggies. Then, I tweaked it a little bit with new potatoes cut in quarters with skins left on and carrots sliced thick. Just threw the veggies in with roast. I was concerned that the veggies would be over cooked, but they were fine. I am a lazy cooker, so like to do it all in one pot.
Renee Patterson Travis says
This looks so easy and sounds so good! I am going to try it! Thank you 🙂
Sonia says
“4 to 5 hours on low or 8 to 10 hours on high!” Is this bit written the wrong way round as surely you’d need the longer time (8-10hrs) on low and shorter time (4-5hrs) on high?
Paula says
ohhhhhhhhhhhhhhhh, sure it is, going to correct it now!! Thanks so much!!
Jamie @ Love Bakes Good Cakes says
I love easy recipes! This sounds so delicious too! Thanks for sharing at All my Bloggy Friends. I'm looking forward to seeing what you share this week! 🙂
Savannah @ HammockTracks says
Thanks for linking up to HammockTracks and I hope you'll return this week.