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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Roast Recipe

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Roast image

 

This recipe for Roast, by , is from Enrollment Solutions Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tammy Newton

Category:
Category:

Ingredients:  
Ingredients:  
packet dry Ranch
1 packet dry Italian Dressing
1 packet Lipton Onion Soup mix
1 packet Brown Gravy mix
1 Boneless beef chuck roast (normally I get one that’s about 2 lbs. Also works better with fresh cuts rather than frozen)


Optional ingredients for veggie sides to add in:
Baby carrots
Baby potatoes (I cut in half but depending on size you can cut them up however you want or leave them whole)
Fresh green beans

Directions:
Directions:
1. Preheat oven to 300 degrees
2. Place roast in oven safe large cooking pot (I use a ceramic pot, but metal pots work just fine too).
3. Mix ranch, Italian dressing, lipton onion soup mix, and brown gravy packets with 1½ - 2 cups water. Once mixed pour over roast. Add salt and pepper.
4. [IMPORTANT] Put foil over the top of the pot and then put pot lid on after that. This is super important because it will keep your roast from drying out.
5. Place in the oven for 4-6 hours, checking every 2ish hours. If you think you need to add more water when you check add about ½ - 1 cup at a time. The liquid level should cover at least half of the roast.
6. During the last hour of cooking you can add your vegetables into the pot around the roast. Make sure they are able to be submerged in the liquid. Turn the oven down to 250 degrees and finish cooking for the final hour.

You will know your roast is ready when you can twist a fork in the middle of the roast and the meat tears apart easily 😊

 

 

 

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