For those that know me, I am somewhat pedantic about prepackaged items. Yes, I’m finicky, and a bit of a purist, but I have found some very good and healthy quick to prepare items lately that I’m not ashamed to say that I use; sometimes 😉 With all of the Whole Foods, Trader Joes and the like cropping up everywhere, it’s become relatively simple to find wholesome goodies sans a list of unpronounceable ingredients a mile-long.
In fact Jenny, my friend who initially gave me this recipe, suggested that I visit my local health food store for the prepackaged salad dressings and gravy mix—she’s sort of a snob too 🙂 The blend of mixes just simply “work.” I consider them one fine combination that ends up serving as an extremely tasty gravy, combined with the juices of the slow-simmered roast and fresh veggies. Also, when it comes to veggies, buy fresh; carrots wearing their hats, crisp celery that breaks when bent, onions with firm skins intact, potatoes with a little shine to them—you get the picture. And so will everyone you serve this excellent dish to. Simplicity at its finest once again. Incredible!
1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup red wine, broth or apple juice
Place beef roast in crock pot. Mix the dried mixes together in a bowl and sprinkle over the roast. Pour your liquid of choice around the roast. Cook on low for 7-9 hours.
For roast with vegetables; add one chopped onion, 3 chopped carrots and 3 stalks of chopped celery at the very beginning. The last 2 hours add 2 large potatoes scrubbed and cubed. Adjust salt and pepper to taste. Serve over mashed potatoes, noodles or rice, soft dinner rolls, and a crisp side salad or green veggie of choice.