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"To Die For" Crockpot RoastMain Dishes & Casseroles
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Submitted by Alberta Bert LeBlanc
Kaplan, LA
on Sunday, March 23, 2008
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| Makes: | 6 - 8 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 7 hours, 0 minutes |
| Ready In: | 7 hours, 20 minutes |
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Our author writes - "I put this on at 4 this morning, took off at 9:15, was gone all day but lunch was ready for noon for the guys. They both liked it, I just tasted some, it's very good, but I think the gravy needs to be reduced for eating it down south here with rice. Also next time I fix it I will add some mushroom steak sauce & an eggplant (cubed, I do that on the stove top sometimes, it's awesome with the eggplant to gravy). So here's from my kitchen to yours..The crock pot is being used more n more & I am loving it..I wasn't around to add any of the other veggies, but I plan on using potatoes also.."
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| Ingredients |
| 1 beef roast, any kind, size to fit your crockpot |
1/2 package Hidden Valley ranch dressing mix |
| 1/2 package brown gravy mix |
1/2 package Italian Dressing Mix |
| 1/4 cup water (or more) |
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| | | Directions | Place roast in crockpot. Mix all 3 mixes together and sprinkle
on top of roast. Pour water in bottom of crockpot, cook on low, 6 or
7 hours. Half way through cook time you can add carrots, potatoes,
onions for a whole meal. Serve over rice.
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