Comments on: Pantry Pot Roast & Gravy

By: Carol G.

Carol G. — Sun, 20 Jan 2013 12:44:19 +0000

This made an incredible beef hotshot.

By: Cookin' Army Wife

Cookin' Army Wife — Sat, 05 Jan 2013 13:24:56 +0000

A-MAZ-ING!! I didn’t have any ranch packets, so I left that out and it still turned out wonderful.

By: CindyG

CindyG — Sat, 29 Dec 2012 13:47:19 +0000

This sounds awesome…will be trying it for Sunday dinner. Thanks for sharing!

By: natashajparker

natashajparker — Wed, 18 Jul 2012 22:46:08 +0000

Oh My Word! Best roast ever!

By: joy

joy — Thu, 17 Nov 2011 23:36:24 +0000

I’m not a big cooker of Roasts and this was so easy and delish!!!

By: plumpchef

plumpchef — Fri, 11 Nov 2011 20:10:38 +0000

Oh.My.Goodness. This was AMAZING!!!!!! This is now my official go-to recipe for pot roast – forever!

By: jen1969

jen1969 — Wed, 09 Nov 2011 02:44:29 +0000

Made it tonight and my three guys loved it, and I have one who is PICKY!!!! It was sooo awesome I wish we had leftovers. I think the ranch dressing really helped with the great flavor. Thank you!!

By: Alexis

Alexis — Sun, 06 Nov 2011 17:12:08 +0000

I was a little skeptical about using the ranch dressing mix and chicken bouillon cube but this was probably the best pot roast I’ve ever had. I skipped the searing step and just threw it all in the slow cooker (side note – I love coming home from work and having dinner ready!). I also skipped the gravy step and found that when I refrigerated the leftovers, the sauce thickened up to gravy consistency on its own. My picky eater really liked it too – I will definitely be making this again and again!

By: iwoods96

iwoods96 — Mon, 17 Oct 2011 16:59:33 +0000

Is that right? Cook in oven for 8 (eight) hours? Or is it supposed to be 3 hours? Just checking. It sounds delish and I want to give it a whirl.

By: Dawn-Renée

Dawn-Renée — Mon, 17 Oct 2011 16:43:26 +0000

This ‘low-brow’ pot roast, sans red wine or any of my usuals, was freakin’ FANTASTIC. I used a chuck roast. I used lower-sodium everything I could find, and we added whole potatoes, carrots, mushrooms and chunked yellow onions near the end of the cooking time. We were braising in the oven at 300 degrees. Veg wasn’t cooking quickly enough for our watering mouths, so I removed the meat, covered it with foil, and boiled the veg and braising liquid on the stove, lid-on. We ended up with a reduced, gravy-like liquid that was just incredible. Decided we already had ‘gravy’ and skipped the making gravy portion of the recipe. Did I say this was freakin’ FANTASTIC? I guess I did, but you probably don’t mind.