With St. Patrick’s Day, Easter and lots of Spring birthdays coming up, I’ll be cooking up a few feasts in the next couple of months! I wanted to make something foolproof, hearty, flavorful, and that I can prepare ahead of time. I decided that a good old fashioned pot roast is the perfect thing to make for each of these occasions!
This is the recipe my Mom has used for as long as I can remember….so it’s tried-and-true, and leaves you plenty of time to mingle with guests. :-)
Foolproof Pot Roast
Ingredients:
- 1 Pot Roast
- 1 packet of Brown Gravy mix (dry)
- 1 packet of Au Jus mix (dry)
- red potatoes
- carrots
- sweet onions
- water
When it comes to choosing a “pot roast,” look for a chuck roast, a brisket, or round roast (rump roast or bottom round.) Any of these options will work great, so choose whichever one happens to be on sale!
Place roast in your slow cooker (or roaster) and add potatoes, carrots and sweet onions around the roast. The veggies are optional, but I always find a few potatoes and carrots to toss in.
Now, sprinkle both packets of mix over the top of the roast and then add water until it is half way up the side of the roast.
In a slow cooker: cook low and slow for 8+ hours.
In a roaster: cook for 6 hours at 275 degrees with the lid on.
The “low and slow” cooking method practically guarantees a fall-off-the bone roast…and the combination of the gravy and au jus mixes make a delicious gravy after the roast is done.
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To make the gravy: melt 1/4 cup butter in a pan. Then add 1/4 cup flour (or cornstarch for GF) and whisk together to make a roux. Add the liquid from the crockpot and whisk to combine until thickened. If it ends up a little thicker than you would like, add some water or beef stock to thin it out a bit.
I’ll definitely be making this recipe a few times this Spring. It’s just so versatile, it’s cheap, and the whole family loves it (unlike corned beef and cabbage, about which there is some disagreement.) :-)
Along with my foolproof prime rib recipe, this is a classic and a holiday favorite! Enjoy!
What do you cook for Spring holidays?
Foolproof Pot Roast & Gravy For A Crowd
Ingredients
- 1 Pot Roast Chuck Roast Brisket or Round Roast
- 1 packet of Brown Gravy mix dry
- 1 packet of Au Jus mix dry
- red potatoes
- carrots
- sweet onions
- water
Instructions
- Place roast in your slow cooker (or roaster) and add potatoes, carrots and sweet onions around the roast.
- Sprinkle both packets of mix over the top of the roast and then add water until it is half way up the side of the roast.
- In a slow cooker: cook low and slow for 8+ hours.
- In a roaster: cook for 6 hours at 275 degrees with the lid on.
TO MAKE THE GRAVY:
- Melt 1/4 cup butter in a pan.
- Add 1/4 cup flour (or cornstarch for GF) and whisk together to make a roux.
- Add the liquid from the crockpot and whisk to combine until thickened.
- If it ends up a little thicker than you would like, add some water or beef stock to thin it out a bit.
Roast
12 oz can soda…pepsi, cola, root beer, I have tried them all!
1 pkt dry onion soup
1 can cream of mushroom…I myself love it with cream of celery
Put roast in crockpot. Mix other ingredients together and pour over roast. Cook on low 8 to 10 hrs or high for 4 to 5 hrs. Makes it’s own gravy and so tender it falls apart!
Please log in or create a free account to comment.this recipe has been around and around. My grandmother made it with chuck and dried onion soup packet in a 9 X 12 cake pan covered tightly with aluminum foil. Put it in the oven at 8:30 AM at 275 degrees and pulled it out at 12:30 PM after church to serve with rice for Sunday dinner
Please log in or create a free account to comment.What size roast??
Please log in or create a free account to comment.You said crowd..
How many servings??
Hi..hope you and answer my questions, thanks.
Please log in or create a free account to comment.I didn’t specify what size of roast to buy, so it will depend entirely on the roast that you choose. Generally, you can count on about 1/2 pound of meat per person (that’s a pretty big serving for hungry adults!). :-) Hope that helps!
I have a similar recipe but it’s SOUPER easy!
Please log in or create a free account to comment.I put some beef broth in my crock pot first. It results in a richer flavor. Then I add two envelopes of Lipton BEEFY ONION dry soup mix. Just sprinkle on top of the roast and over veggies. Cook on HIGH for 6-8 hours depending on the size of the roast. SO good!!!
Yum! Great ideas Jeanne!
Please log in or create a free account to comment.The absolute best pot roast recipe I’ve ever made in my entire life is much simpler than this and WAY more flavorful.
1 packet Hidden Valley Ranch dry mix
1 packet WishBone Italian dressing dry mix
1 packet brown gravy mix
Put roast in crockpot. Empty packets on top of roast. Cook on high 4 hours, then low until ready to serve. I used to use the recipe Jillie posted religiously, UNTIL I found this one. Absolutely AMAZING! Love you Jillie!
Please log in or create a free account to comment.Any liquids added to this recipe, Natasha?
Please log in or create a free account to comment.I LOVE to use a couple of the Au Jus packets when I cook a roast, they add such good flavor! I try to get a big enough roast, so we can have French dip in a day or two! Yummy!! Thanks Jillee, I think I’m headed to buy a roast!
Please log in or create a free account to comment.French dip with the leftovers is a great idea!
Please log in or create a free account to comment.I do a similar recipe, but I use a packet of onion soup instead of the gravy packets and add waaaaay less water. Maybe 1 or 1.5 cups of water. By the time I get home the juice that cooks off the roast has filled the crock pot halfway or more.
If I make it with more water the meat is tougher. I think I could probably make it with no water at all, but I’d want to try that on a weekend so I could monitor it instead of a weekday when I’d be at work.
Please log in or create a free account to comment.I forgot to add, I also sometimes toss the whole roast into my kitchen-aid to pull it apart, a tip I picked up from Jillie!
Please log in or create a free account to comment.Looks really good, except the packets of McCormick are not of healthy ingredients. Is there not another option?
Please log in or create a free account to comment.You could try a recipe like this and adjust it to your prefernces: http://allrecipes.com/recipe/217155/dry-onion-soup-mix/
You could sprinkle a dry rub over the meat.
Please log in or create a free account to comment.Those packets are mostly corn starch. I make “gravy” on the stove top with beef stock, seasoning, and a little tapioca flour. Tapioca flour thickens way better than corn starch. Just need about a tablespoon to 2 cups of stock
Please log in or create a free account to comment.Great suggestions! You could definitely make your own “packets;” or just use beef stock instead of water, and whatever herbs and spices you like on top :-)
I never use the packets. Add salt, pepper and any other seasoning you like to the meat instead of the packet. When done just thicken the broth with cornstarch mixed with cold water and add gradually. Heat until gravy thickens. It will thicken when it reach it reaches boiling temperature. Add salt as needed.
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