I love a basic pot roast, but this one goes beyond anything you’ve ever had. As I said, my friend Nicole turned me on to this recipe. I can’t take all the credit!
In a standard pot roast recipe, you’d load the potatoes and carrots and onions into the bottom of the crockpot, but with SEVEN mouths to feed, I need every inch of TWO crockpots to be designated for meat.
I make oven-baked smashed potatoes and a green salad and veggies to go with this.
Just be prepared because all day, your family will walk into the house and say, “Mmmm! That smells so good! When is dinner?”
This recipe makes 4-6 servings. I always have to double it and use two crockpots.
1 stick of butter
1 packet au jus gravy mix (in a pinch, I have used beef stock or broth)
1 ranch dip mix packet
A few peperoncinis (you can find them near the pickles and olives in most grocery stores)
How easy was that?