Roast

Hello family,

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.