Flavorful Pot Roast

*5 Ing. or Fewer *Quick to Prep
Makes 10–12 servings
Prep. Time: 10 minutes Cooking Time: 7–8 hours Ideal slow-cooker size: 5-qt.
Needed at Time of Preparation:
2 2½-lb. boneless beef chuck roasts
1 envelope dry ranch salad dressing mix
1 envelope dry Italian salad dressing mix
1 envelope dry brown gravy mix
½ cup of water
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh around.
  2. Remove as much air as possible and seal bag.”
    “3. Label with the information below, then freeze.
    TIP: If 10–12 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    Makes 10–12 servings
    Cooking Time: 7–8 hours Ideal slow-cooker size: 5-qt.
    Needed at Time of Cooking:
    1 Tbsp. flour plus ½ cup water, optional


  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into the crock.
  3. Cover and cook on Low 7–8 hours, or until meat is tender but not dry.
  4. Remove meat at end of cooking time and keep warm on a platter. If you wish, thicken the cooking juices for gravy with following steps.
  5. Turn cooker to High. Bring juices to a boil.
  6. Meanwhile, mix 1 Tbsp. flour with ½ cup water in a jar with a tight-fitting lid. Shake until smooth.
  7. When juices come to a boil, pour flour/water mixture into the cooker in a thin stream, stirring constantly. Continue cooking and stirring until juices thicken.
  8. Serve gravy over meat or in a side dish along with the meat.

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