Recipe: Crock Pot Pot Roast

I have had a couple requests for my Pot Roast recipe lately, so I thought I would share. This recipe will be THE best pot roast you have EVER had. You might be skeptical at first, but PLEASE trust me.

To Die for Pot Roast
Ingredients:
2-3 lb Chuck Roast (sometimes I use an English Roast)
1 can of Beef Broth (or bullion cube with water)
1 package of DRY ranch dressing by Hidden Valley
1 package of DRY italian dressing by Good Seasons
1 package of DRY lipton onion soup
potatoes
onions
mushrooms
carrots
water

Directions:
Place roast in the bottom of crock pot.
In a separate bowl mix together all the dry ingredients and pour onto the roast.
Pour in the beef broth or equivalent. Make sure the liquid doesn’t cover the roast, but you don’t want it drying out either.
Quarter an onion or two and put it down along the sides of the roast.
Peel and halve a few potatoes and throw them on top of the roast.
Peel some carrots and halve them, put them in next.
On top I put in a 16 oz package of pre-sliced mushrooms.
Cook on low for 6-8 hours, depending on the size of your roast.

When I first made this I figured it would be too salty, or too seasoned or something, but it wasn’t. It was absolutely perfect and I make this at least twice a month now. If I could market this to everyone I knew, I definitely would, it’s THAT good.