Here in Utah we are experiencing *hopefully* our last bit of cold weather. It snowed last night and I think it's supposed to be rainy for another week. I'm taking advantage by making the last few cold weather meals that I can fit in. One of my favorites is roast. I'm not a big meat person, so it's a pretty big deal to have a meat recipe that I really like. It's not the healthiest way to cook roast, I'm sure, but I love it and that way Justin gets a big chunk of meat once in awhile out of our kitchen. We are lucky to have family that give us grass-fed beef occasionally and we use it sparingly so it lasts longer. We also bought a large roast from Costco and made this for the Christmas Eve dinner we had with the Packards and Waltons. I made it again last week and just ate the last of the leftovers for breakfast. Some times you just gotta have meat and potatoes for breakfast, ya know? I usually serve it with mashed potatoes and some greens.
Jodi's Roast
- 1 roast (2-4lbs? Not really sure)
- 1 packet ranch dressing mix
- 1 packet brown gravy mix
- 1 packet onion soup mix (or italian dressing mix)
- 1 cup water
In the morning, combine all ingredients in a slow cooker and cook on low 6-10 hours. Baste or turn roast several times during the day so that it stays moist. Use drippings for gravy by mixing in a small amount of milk, cream or roux. Serve.
