Roxy
New member
I prefer to bake the roast beef..however...this is the best crockpot roast recipe that I have made.
Crockpot Roast Beef:
Chuck Roast
1 pkg. Dried Brown Gravy Mix
1 pkg. Dried Italian Salad Dressing Mix
1 pkg. Hidden Valley Dressing Mix
Sliced Fresh Mushrooms
Onions, cut up
Garlic, cut up
Baby Carrots
Potatoes-cut in half-(use how many to feed your family)
House Seasoning
Christopher Ranch Garlic In A Jar-opt.-I know Albertson's sells this
1 cup water
Put sliced mushrooms, baby carrots, garlic, onions and potatoes in bottom of crockpot.
Flour roast, sprinkle with House Seasoning and LIGHTLY BROWN in Olive Oil in large skillet.
Mix the Brown Gravy Mix, Italian Salad Dressing and Hidden Valley Dressing Mix in a bowl.
Cover the roast with Christopher Ranch Garlic In A Jar-(if using) and the gravy and dressing mixes that have been mixed together.
Put roast on top of vegetables.
Pour water around the roast.
Cook on low for 7-9 hours.
***I prefer to make the potatoes seperately when making mashed potatoes. The potatoes don't get brown that way.
Degrease broth if using broth from the crockpot. Sometimes I do and sometimes I don't.
To make the gravy:
Cut 1/2 cup-(8-T.) of butter into chunks and add it a medium-size heavy saucepan.
On low to medium low temperature, melt the butter until it is foamy.
Slowly add 1/2 cup flour and mix with a whisk until smooth.
Add 4 cups beef broth-use more or less broth till it is at the consistency you want the gravy to be.
Keep whisking vigorously until all the stock is absorbed.
At about 12 minutes, add 1/3 cup Half-and-Half-(or more- until gravy is at the consistency you want it to be); whisk some more till gravy is smooth. The half and half adds a rich flavor and texture to the final gravy.
Add salt and pepper to taste to the gravy and some kitchen bouquet if you need to.
This is the best way to make make mashed potatoes in my opinion anyway:
Drain potatoes; add butter and Whipping Cream to the potatoes till it is at the consistency you want it to be.
You will find the Whipping Cream next to the milk at the grocery store. It makes the pototoes so much better than using milk for mashed potatoes.
Sprinkle some salt and pepper to taste; stir again.
**NOTE-I haven't used the garlic in a jar on this before-I have just used the Dry Brown Gravy Mix, Italian Salad Dressing and Hidden Valley Dressing Mix-mixed all up in a bowl. However..I really like the garlic in the jar and will use it and the Brown Gravy Mix, Italian Salad Dressing and Hidden Valley Dressing Mix in a bowl if I do decide to make it in the crockpot when I don't have time to bake it in the oven if I am not at home.
Paula Deen's House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Stir the ingredients together. Keep the seasoning in a shaker by the stove for convenience.
Crockpot Roast Beef:
Chuck Roast
1 pkg. Dried Brown Gravy Mix
1 pkg. Dried Italian Salad Dressing Mix
1 pkg. Hidden Valley Dressing Mix
Sliced Fresh Mushrooms
Onions, cut up
Garlic, cut up
Baby Carrots
Potatoes-cut in half-(use how many to feed your family)
House Seasoning
Christopher Ranch Garlic In A Jar-opt.-I know Albertson's sells this
1 cup water
Put sliced mushrooms, baby carrots, garlic, onions and potatoes in bottom of crockpot.
Flour roast, sprinkle with House Seasoning and LIGHTLY BROWN in Olive Oil in large skillet.
Mix the Brown Gravy Mix, Italian Salad Dressing and Hidden Valley Dressing Mix in a bowl.
Cover the roast with Christopher Ranch Garlic In A Jar-(if using) and the gravy and dressing mixes that have been mixed together.
Put roast on top of vegetables.
Pour water around the roast.
Cook on low for 7-9 hours.
***I prefer to make the potatoes seperately when making mashed potatoes. The potatoes don't get brown that way.
Degrease broth if using broth from the crockpot. Sometimes I do and sometimes I don't.
To make the gravy:
Cut 1/2 cup-(8-T.) of butter into chunks and add it a medium-size heavy saucepan.
On low to medium low temperature, melt the butter until it is foamy.
Slowly add 1/2 cup flour and mix with a whisk until smooth.
Add 4 cups beef broth-use more or less broth till it is at the consistency you want the gravy to be.
Keep whisking vigorously until all the stock is absorbed.
At about 12 minutes, add 1/3 cup Half-and-Half-(or more- until gravy is at the consistency you want it to be); whisk some more till gravy is smooth. The half and half adds a rich flavor and texture to the final gravy.
Add salt and pepper to taste to the gravy and some kitchen bouquet if you need to.
This is the best way to make make mashed potatoes in my opinion anyway:
Drain potatoes; add butter and Whipping Cream to the potatoes till it is at the consistency you want it to be.
You will find the Whipping Cream next to the milk at the grocery store. It makes the pototoes so much better than using milk for mashed potatoes.
Sprinkle some salt and pepper to taste; stir again.
**NOTE-I haven't used the garlic in a jar on this before-I have just used the Dry Brown Gravy Mix, Italian Salad Dressing and Hidden Valley Dressing Mix-mixed all up in a bowl. However..I really like the garlic in the jar and will use it and the Brown Gravy Mix, Italian Salad Dressing and Hidden Valley Dressing Mix in a bowl if I do decide to make it in the crockpot when I don't have time to bake it in the oven if I am not at home.
Paula Deen's House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Stir the ingredients together. Keep the seasoning in a shaker by the stove for convenience.
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