Today you’re in for a treat! I’m sharing my slow-cooker roast recipe that Derek says is one of his all-time, absolute favorites! It makes the most tender, flavorful roast and it’s really, really simple. And in case you forgot, my crockpot of choice for all recipes is this programmable beauty by Hamilton Beach. It automatically switches to warm when you’re done, too!
In giving credit where credit is due, I was inspired by this roast recipe. Just made a few very minor changes and voila!
Roast – About 1 to 1.5 pounds
1 packet dry Italian dressing mix
1 packet dry Ranch dressing mix
1 beef bouillon cube (get the brand with “extra large” cubes)
1 cup water
1/8 cup flour
Fresh ground pepper, garlic powder, onion powder to taste
A dash of white Chardonnay wine (to taste)
Take your roast out and spice it up!
And by spice it up, I mean rub ground pepper, onion powder & garlic powder on it on all sides. You can add other spices or even salt if you want. But I recommend skipping out on the salt in this recipe, because the dish gets pretty salty on its own.
In a separate bowl, mix up the Italian and Ranch mixes, the beef bouillon cube, water, flour, wine and any other spices you’d like to add. Now here’s the key… Put this mix into a blender. Blend THOROUGHLY. This is the key to a good gravy at the end. Throw it all in the slow cooker. Cook on low for 8 hours. (Or high for four hours.)
Take the roast out & serve. Deliciousness!
Below is a handy recipe card that you can print or share on a social network. You can even change serving sizes on it! 🙂