Sunday Supper: To Die For Pot Roast

I am running out of ideas for polls (which I usually do on Sunday) so I thought that I would share what is on our dinner table each Sunday. This will hopefully give you some ideas for your own dinner table, and it will be fun for me to share my endless supply of recipes.

This Sunday we dined on, “To Die For Pot Roast.” I think I ran across this recipe on Recipezaar and it has been making a regular appearance at our house ever since. This roast is delicious- it is juicy and it makes an amazing gravy, which I pour on top of a mound of mashed potatoes.

When looking for a roast, I just use the cheapest cut of meat available at the store (whatever is on sale or chuck roast) and it turns out perfect ever single time. Slow cookers are great at tenderizing tough cuts of meat. Still too tough? Cook the heck out of it for another two hours and it will be falling apart.

We dined on this roast, mashed potatoes, & sweet baby peas. Our dessert was a slice of the Starbucks Banana Pound Cake. The perfect ending to a yummy dinner!

Just a note, this recipe was included in my One Month of Slow Cooking article. If you are looking for a way to keep your kitchen cool this summer, those thirty recipes will certainly help!

To Die For Pot Roast
Serves Eight

1 beef roast – any kind
1 package dried brown gravy mix
1 package dried Italian salad dressing mix
1 package dried ranch dressing mix
1 cup water

Place beef roast in slow cooker. Mix the dried mixes together in a bowl and sprinkle over the roast. Pour the water around the roast. Cook on low for seven to nine hours.

Nutritional facts per serving (daily value):
Calories 441cal,
Protein 28g, Total Fat 31g, Sat.4g, Chol.104mg, Carb. 10g

Published July 02, 2006 by:

Amy Allen Clark is the founder of You can read all about her here.

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