To Die for Pot Roast
This is a rather simple recipe that will turn out excellent tasting vegetables every time.
Ingredients
2 1/2 to 3-pound beef or pork roast
1 packet Italian dressing
1 packet Ranch dressing
1 packet onion gravy
1 packet au jus gravy
1 small onion, chopped
3 garlic cloves
2 pounds of potatoes
1 pound carrots
3 tablespoons cornstarch
3 tablespoons water
Instructions
Mix together packets of dressing and gravy, then rub down all sides of roast with seasonings. Place in crock pot and add 1/2 cup water. Add onion and garlic, then cook on low for four hours. Add potatoes and carrots at this time, checking the roast and the level of water. If it seems a little dry, add another 1/4 cup of water. Cook roast and vegetables for another 4 hours, or until potatoes are tender and roast is 150-160 degrees. Remove roast from crockpot and cut into portion sizes. Remove vegetables from pot and transfer juice from crock pot into saucepan. Add cornstarch and water to juice, bringing to a boil until it thickens, stirring constantly. Makes 6 servings.