This slow cooker beef pot roast is perfect any time of the year and makes preparing a good meal for your family easy, even on a weeknight…
Ingredients [ For 4 to 5 people ] [ Preparation time : 22 minute – Cooking time : 25 minutes ]
- 2 – 3-pound beef chuck roast
- 6 carrots, sliced into rounds
- 1 large onion, sliced
- 3 celery stalks, chopped
- 1 bag of frozen peas
- 5 packages of dry Italian Dressing
- 5 packages of dry Ranch Dressing
- 1 package of brown gravy
- 1 cup of beef stock or beef broth
- 8 golden potatoes
- 6 cups of kale, chopped
- 2 Tbsp. of olive oil
- Salt and pepper
Preparation Method
- Add your beef roast to the slow cooker and then add your carrots, onions, and celery.
- Add 1 cup of beef stock or broth, pouring it over the beef roast.
- Combine your dry seasonings in a separate bowl and ensure they are mixed together.
- Spread the mix out evening across the slow cooker.
- Make sure there is a generous portion of the beef but also sprinkle it on the vegetables and in the broth.
- Add your potatoes on top of the other vegetables. Ensure they don’t fall into the broth.
- Cook on slow for 8 to 10 hours to guarantee the beef shreds nicely.
- About 30 minutes before the roast is done add your peas.
- In a separate pan sauté your kale with the olive oil and cook until the kale is just slightly wilted.
- You can do it a little at a time if the pan isn’t large enough.
- I like to use a lot of kale because I could eat it all day long. I usually buy a pre-chopped bag to make life easier.
- Remove your potatoes from the slow cooker and smash them.
- Since they’ve been cooking all day a fork should work just fine.
- Dish out a bed of kale and add the mashed potatoes on top of that.
- Top off with the vegetable and roast. Add salt and pepper to taste. Serve warm and watch the smiles happen.
Enjoy it!!
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