The Lexingtonienne



As I mentioned recently, I’m compiling a file of Easiest Dinners Ever, for those nights when it’s less about embarking on a wild culinary adventure and more about just getting something on the table that’s quick, homemade, and delicious.

 Easiest Crock Pot Beef Roast

Well, this crock pot roast is SO delicious — yet so incredibly simple — I am still kind of in disbelief about it. Anyone you serve it to will marvel at your skill in the kitchen; meanwhile, you’ll be borderline embarrassed to admit how easy it is. You may even feel like a cheater. Cooking doesn’t have to be hard, but come on, it shouldn’t be THIS easy.

Easiest Crock Pot Beef Roast

Although I was wary of using seasoning packets (Ranch dressing? Seriously?), I found that they created a perfect flavor balance. And the butter mixes with the seasonings to create a fabulous gravy-like pan sauce that literally makes itself. With about an hour or two left of cooking time, I threw in some baby carrots that soaked up all that amazing flavor while they cooked. Wow, y’all. I made a separate batch of mashed potatoes, but next time I may just halve some little redskin potatoes and add them in with the carrots. If you don’t have time for carrots and potatoes, you could also serve this roast shredded up on a roll with some provolone cheese and banana pepper rings. Holy yum. I may never make a regular pot roast again.

Easiest Crock Pot Beef Roast

I have adapted my version from a few similar recipes I found online. I added a step by searing the roast first — which I find to be key in cooking meat that is juicy and tender — but other recipes did not include this. If you decide to skip the searing step, I recommend cooking the roast on low for the full 8 hours.

  • 1 (5 lb) beef chuck roast
  • 1 Tbsp canola oil
  • 1 (1 oz) packet Hidden Valley Ranch Dressing mix
  • 1 (1.25 oz) packet McCormick French Dip seasoning mix
  • 1 stick butter
  • Black pepper to taste

A NOTE: I used a smaller roast (about 2.5-3 lbs) and only used about 1/3 of the contents of each of the seasoning packets.

Trim roast of excess fat if necessary. (Mine did not need trimming.) Sprinkle with black pepper.

Heat a heavy-bottomed pan with high sides over high heat for about 2 minutes to get the pan hot. Add canola oil. Add roast and sear on all sides for about 4 minutes or until nicely browned.

Transfer roast to crock pot. Add Ranch mix and French Dip mix, and top with the stick of butter. Cover and cook on high for about 4 hours, or low for about 7-8 hours.





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