Libby’s Recipes: Slow Cooker Pot Roast

As we have gone back to cold weather, how about some comfort food?

Slow Cooker Pot Roast
5-6 pound beef pot roast
1 packet Ranch salad dressing mix (1 oz.)
1 packet Italian salad dressing mix (.7 oz.)
1 packet brown gravy mix (.87 oz.)
Potatoes (6-7, peeled and cubed)
Carrots (8-10, peeled and cut in chunks)
Onions (1 or 2, peeled and cut in wedges)
Celery (1 or 2 stalks, cut up)
2 cups water

Pour water in slow cooker, then add roast. Stir together mixes and sprinkle over roast. Cover and cook on low 8-9 hours, adding vegetables during last 2-3 hours.
I made this last week and used small potatoes and did not peel them. I also used baby (already peeled) carrots. This smelled really strong while cooking, but the flavor was good.

Have a great week and happy trails!