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2.5-pound roast of beef chuck without bones
1/4 cup of white flour
Slice one medium yellow onion.
Things needed:
2.5-pound roast of beef chuck without bones
1/4 cup of white flour
Five carrots, peeled and cut into 2-inch chunks; one medium yellow onion, sliced
Slice three stalks of celery into two-inch chunks.
beef gravy mix, one packet (1 oz.)
ranch dressing mix, one packet (1 oz.)
1 italian dressing mix packet, measuring 1 ounce
one and a half cups water
An amount of salt and pepper according to personal preference
What to do:
Get the chuck roast ready by removing excess moisture with paper towels. Put a lot of salt and pepper on top and bottom.
Sprinkle some flour over the roast, being sure to coat it evenly. In a 6-quart slow cooker, lay the floured roast on top of the cut onions.
Combine 1/2 cup of water with the packages of ranch dressing, Italian dressing, and beef gravy in a bowl and whisk until smooth. After you've chopped the carrots and celery, pour this mixture over the roast in the slow cooker.
To make a delicious, flavorful pot roast, cover and simmer on low for 8 hours.
Make a thick gravy from the roast's drippings for an added handmade touch, as a pro tip. After the veggies are done, strain them and transfer the liquid to a saucepan. Heat the saucepan over medium heat. In a small pot, whisk together 2 teaspoons of cornstarch and 1/4 cup of warm water until a homogeneous mixture is achieved. Make sure to stir constantly until the gravy reaches the thickness you desire.
An embracing embrace at the end of a hard day; that is what this slow cooker pot roast is. Put it on the table and see how quickly it becomes everyone's favorite. It demonstrates that tasty, home-style cooking doesn't need to be difficult with its easy preparation and delightful tastes.
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