Some times there is just nothing better than coming home to a home cooked meal and beef roast and gravy is one of my favorites. It’s even better when you can put it in the slow cooker and have all the work done for you. Add some mashed potatoes (real or instant) and some corn cut off the cob and dinner is complete. It is late summer in Minnesota after all, corn on the cob is everywhere! There really is nothing better.
3 ENVELOPE ROAST IN THE SLOW COOKER
- 3 lb. roast
- 1 envelope Italian seasoning
- 1 envelope Ranch seasoning
- 1 envelope Brown gravy mix
- 2 c. water
- In a large bowl combine the water with the three seasoning packets
- Sear the roast on all sides in a hot pan
- Put roast in a slow cooker
- Pour seasoning mix over the roast
- Cook 4 hours on high or 8 hours on low
The combination of the Italian, ranch and brown gravy packets is a perfect blend for the roast and the gravy is ready without having to worry about lumps. I have seen this recipe around for a while and thought it was time to give it a try. We were not disappointed. Add some bread or rolls with butter to dunk in the extra gravy and you are as close to heaven as you can get at dinner time!
I did sear the roast before putting it in the slow cooker because I had time and I like the brown crispiness it adds to the meat, but it is certainly not necessary. You could also add potatoes, carrots, onions, mushrooms, whatever you like, right in with the roast for a complete meal all in one pot. As the weather cools down in this part of the country a hearty dinner of meat, potatoes and gravy will warm you up. It also stores and reheats well. This time of year we are rarely home at the same time for supper with football practice, harvest and night meetings. I usually container up the meat with some potatoes and corn together to easily be warmed up whenever the rest of the fam gets home. The left over beef also makes great sandwiches or commercials.