Recipe Background
The weekend is a time to truly kick back, to not have a care in the world, and maybe indulge in a few of your favorite hobbies that you just can't get to in the middle of a busy workweek. This Saturday Pot Roast fits right in with that spirit. All it requires is that you place the roasts with some seasoning in the slow cooker, and then just let it braise the day away. When it's time for dinner, you'll find yourself enjoying the most tender, the most juicy, the most zesty, and the most fragrantly seasoned beef you can imagine! Serve it with potatoes or rice, or even with a plate of vegetables, because everything goes well with Saturday Pot Roast! The most exciting place to be on a Saturday night is your very own kitchen!
The weekend is a time to truly kick back, to not have a care in the world, and maybe indulge in a few of your favorite hobbies that you just can't get to in the middle of a busy workweek. This Saturday Pot Roast fits right in with that spirit. All it requires is that you place the roasts with some seasoning in the slow cooker, and then just let it braise the day away. When it's time for dinner, you'll find yourself enjoying the most tender, the most juicy, the most zesty, and the most fragrantly seasoned beef you can imagine! Serve it with potatoes or rice, or even with a plate of vegetables, because everything goes well with Saturday Pot Roast! The most exciting place to be on a Saturday night is your very own kitchen!
Ingredients
- 2 (2.5-pound) beef chuck roasts boneless
- 1 (1-ounce or less) envelope ranch salad dressing mix
- 1 (1-ounce or less) Italian salad dressing mix
- 1 (1-ounce or less) envelope brown gravy mix
- 1/2 cup water
- fresh parsley optional, to taste, chopped, for garnish
Directions
- Place the chuck roasts in a 5-quart slow cooker.
- In a small bowl, combine the ranch salad dressing mix, the Italian salad dressing mix, and the brown gravy mix.
- Add the water to the seasoning mixture and stir.
- Pour the seasoning mixture over the roasts.
- Cover and cook on low heat until the roasts are tender, about 7-8 hours.
- Sprinkle the roasts with the parsley.
- Serve.
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