Day 29 of 31 // Slow Cooker Pot Roast recipe + Two Ways to Serve It
Tuesday, October 29, 2013
There's an art, and quite possibly a science, to making dinner for your family each night isn't there. Although I don't really enjoy menu planning and cooking, I do enjoy being the one that gets to serve my family in this way.
But let's face it, crock pots are a beautiful thing aren't they? The setup is easy, and the outcome is delicious. I am finding such art in walking through the door after a day of running around to the smell of dinner awaiting.
Mine gets a lot of use this time of year. I thought I would share our current favorite crock pot recipe.
// Three Packet Slow Cooker Pot Roast // With two nights of dinner options!
I N G R E D I E N T S
2 to 3 pound beef roast
1 pkg Hidden Valley Ranch Dressing mix
1 pkg brown gravy mix
1 pkg Italian dressing mix
3/4 cup water
D I R E C T I O N S
Place roast in the crock pot and combine ranch mix, gravy mix, and Italian dressing mix with 3/4 cup of water. Pour mixture over roast and cook on low for 6 hours. Once beef is falling apart, take two forks and shred it a bit more. Cook another hour or two.
When it's done, you then have two days worth of food:
Day 1 // Serve the shredded beef over mashed potatoes with a side of roasted brussels sprouts or green beans.
Day 2 // Warm up leftover beef. Place sliced mozzarella on the bottom of an Italian sub roll, then put warm beef & juices on top of the cheese to make Shredded Beef Sandwiches.
This post is part of a series I'm writing for the month of October entitled "31 Days of Seeing the Art in Everyday Life." See all other posts in this series by clicking here.