Hi Busies!  I’m going to try to refrain from singing the praises of my crock pot too much (unlike in my post about black beans), because I could go on all day.  If I did that, I’d miss my chance to get this roast going in the crock pot in time for dinner tonight, and I won’t let anything get between me and those potatoes.

This is one of the few meal prep recipes that actually requires NO meal prep, because it really is that simple.  You can buy the roast during your meal prep shopping and stick the whole thing in the freezer until you’re ready to make it, or just wait and buy it during the week you’re going to make it.  

Just sprinkle all the dressings on and mix them with your hands as you rub them into the meat – no need to dirty an extra bowl!

The savory brown sauce soaks into the meat until it’s fallaparttender, perfectly complemented by slow roasted carrots and potatoes.  This is my mom’s recipe that she’s been making for as long as I can remember.  The canned whole potatoes I use are just about the most comforting thing in the world for me!  I’ve tried cutting up fresh potatoes but there’s a certain nostalgia about the canned potatoes that keeps me coming back for more…and more…and more!

I like to finish off with salt, pepper, and a little parsley to serve.  These seasonings can get lost with the long cooking time if added at the beginning, but adding them at the end helps enhance existing flavors that we’ve built, while waiting in hungry anticipation.  

Oh, and did I mention this is even better as leftovers?  #bonuspoints #thepointsdontmatter #butthetastedoes #andthistastesamazing

What was your favorite comfort food growing up?  Let me know in the comments below!

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Slow Cooker Beef Pot Roast

Prep Time 5 minutes

Cook Time 8 hours

Author Sam - Busy Girl Bites

Ingredients

• 1 beef pot roast (round roast, bottom roast, or chuck roast will all yield delicious results!)
• 1 packet dry brown beef gravy mix
• 1 packet dry Italian dressing mix
• 1 packet dry Ranch dressing mix
• 5-6 loose carrots
• 2 cans whole New potatoes or 4-5 Yukon Gold potatoes (quartered **See note)
• optional: 1 yellow onion (sliced)
• 1/3 c water

Instructions

1. Prep vegetables: wash, peel & dry carrots, quarter potatoes, slice onion (if using).
2. Prep meat: Rinse meat and pat dry. Sprinkle dressing mixes over the meat and rub in on all sides of the meat.
3. Add roast to crock pot and cover with vegetables, filling vegetables in around the sides of the meat. Add water, cover and cook on low ~8 hours, stirring occasionally.
4. Recommendation: to serve, sprinkle with salt, pepper, and dried parsley.

Recipe Notes

Note: if you are using Yukon Gold potatoes, these should be washed, quartered, and added to the crock pot to cook for the full 8 hours. If you are using canned potatoes, add them to the crock pot approximately 1 hour prior to serving and stir so the gravy covers them.