I finally decided to attempt a new type of meal: Pot Roast. I have made a pork tenderloin before, but never a pot roast. I actually got this pot roast for free, because there was a buy one get one at the store. I actually cut the pot roast in half, since it is just the two of us, we don't need a whole $16.00 roast between the two of us!
So I thawed the roast out in the fridge all night, and put it under the faucet all morning. I followed a recipe that I found on Pinterest: http://keeperworthyrecipes.blogspot.com/2009/10/3-packet-pot-roast.html
I used McCormick brown gravy, but the same ranch and Italian dressing. I also added extra hot water, I am a little crazy and like there to be lots of gravy from the cooking juice.
I crocked it on low for about 7 hours, and only lifted the lid once around 6 hours just to see the status, it was basically done, but I just flipped it so the other side could soak up juice.
After seven hours, I, (VERY carefully) lifted the roast out onto a plate and let it rest. Don't cut into it, or else it will lose its juiciness, and trust me, it is worth the wait for the juiciness. While the meat was resting, I made up some instant mashed potatoes--Now normally I would make my own from scratch, but I have a lot of mashed potato mix left from when I got my teeth pulled, and I am trying to empty my pantry, remember?
Also, while I was letting the roast rest, (heh, heh), I added some flour to the gravy and turned it on high and whisked it, then I just poured it straight into a serving dish, did not strain, would have if I was able to. Then, and only then did I serve.
This is what it looked like when it was resting, the "slits" in the meat is where the fat melted into gravy goodness.
I tried to slice with the grain, and it shredded the beef, since I wanted slices, I went against the grain, and that worked really well. It is super "fall-apart-y".
This is what it looked like on my husband's plate, we cut out all the fat pieces, even though they were thin pieces, we just like to remove the fat. We put gravy on the taters and the meat, it was perfect, and we didn't even need knives :)
This was truly a delicious and extremely easy meal, I would use more meat if you're serving more than two people, same with mashed potatoes, just judge it by your family's needs, remember, the meat shrinks in the crock pot when it looses its fat.
TRY this recipe, I'm not kidding, you will not regret it.