With Jack Frost already biting at my nose, I’ve been cooking up some pretty warm and tasty dishes in the past month. I’ve made this pot roast about 3 or 4 times since it started getting cold. I had to share it with you because it’s the best I’ve had at home. The best of the best is at Ramsey’s here in Lexington. It’s the only thing J and I get when we go there. No need to see a menu, we already know what we’re going to get when we go to Ramsey’s.

I have to thank my dear friend Natalie for giving me this recipe. {Thank you Natalie} I was telling her that I haven’t been able to find a recipe (not that I’ve tried that many) that taste as good as the pot roast at Ramsey’s. She told me she had a recipe that I should try. So I tried it and I don’t think I will make pot roast any other way. Unless I try to make it with my own seasonings. I don’t really like using packets, but every now and then it’s not going to hurt a thing or anybody for that matter.

I took the picture with my iPhone, so don’t judge. It’s not the greatest but when there’s no sunlight to give you good lighting you gotta do what ya gotta do! And yes it looks like a big sloppy mess but isn’t that what a pot roast suppose to look like? Falling apart and melting in your mouth? You’re mouth is watering right now isn’t it? Mine is. Whatever you do don’t brown it. All the recipes I’ve read say you need to brown your meat on all sides before cooking. This is so simple. Put in your meat, mix all the ingredients together and pour over top and done.

Hope Jack Frost is being nice to you and you’re getting all your holiday shopping done before it’s too late. But don’t forget to take time to snuggle up on the couch with the ones you love because no one can give you a gift like that, besides yourself. So make time for the ones you love this holiday season!

Enjoy and stay warm!

Pot Roast

Makes 3 – 4 servings

Ingredients

1 boneless beef chuck roasts (approx. 2-1/2 pounds)

1 envelope ranch salad dressing mix

1 envelope Zesty Italian salad dressing mix

1 envelope brown gravy mix

1/2 cup water

4 – 5 small red potatoes

6 carrots

Directions:

Place the chuck roast in slow cooker. In a small bowl, combine the salad dressing and gravy mixes; stir in water. Pour over meat.

Peel carrots and cut into big chunks, add to slow cooker. Wash potatoes and quarter and add to slow cooker pushing carrots and potatoes down around the edges of the roast.

Cover and cook on low for 6 – 7 hours or until tender.

When roast is done, take out potatoes and carrots. With two forks, shred meat while still in juices.

Adapted from Taste of Home

 

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