Sunday Pot Roast

I am proud to announce that my pot roast finally fell apart like I've always wanted. Backstory: I make a mean pork roast, every time it is completely tender. But, for some reason the recipes I've tried for a pot roast never seem to totally break down in the 8 hours. I was falling back on Pioneer's Woman pot roast in the oven and it just doesn't do what a crock pot can. Anyway, after a bunch of slight failures I found a recipe that is awesome. This recipe isn't actually for just a pot roast dinner. It's for beef sliders but I omitted the Pace salsa and made sure to remove juices as it cooked so the roast wasn't completely covered. I feel like too much juice just starts to over cook the meat. And, bam, it was a success!

Adapted from: http://www.deepsouthdish.com


Ingredients:
3 to 5 pound beef chuck roast (or other braising roast)
1 cup of water
One envelope of dry onion soup mix
One envelope of dry Italian dressing mix
One envelope of dry brown gravy mix

Instructions:
Whisk together the water with ingredients from all 3 of the envelopes. Pour about 1/4 cup of the liquid on the bottom of the crockpot, place the roast on top. Don't be tempted to season the roast. There is plenty of salt and other seasonings in these envelopes.

Pour the remaining liquid mixture all over the top and all around the roast.  Cover and cook on low for 8 hours, or on high 4 to 5 hours. As the roast cooks,  I take some of the liquid out, I feel it starts to cook it too much with a lot of liquid. This is all out of preference. Do what you feel is best. I'm definitely not a celebrity chef, or a chef at all. Haha.

To thicken gravy, remove the roast and tent with foil to keep warm. Carefully transfer the contents of the crockpot to a saucepan and stir in a slurry of one tablespoon of cornstarch with just enough water to loosen. Stir into the sauce, bring up to a boil, reduce and simmer until thickened.

Enjoy!