A New Christmas Eve Tradition

Since we spent Christmas Eve by ourselves this year, I decided to make a meal that I knew we’d be eating as “our” Christmas Eve meal for years to come.  One of Mr. Spouse’s favorite meals is pot roast and I typically only cook that on Easter.  The last pot roast I made was a little dry and not so flavorful, so when I found this recipe…boasted how flavor filled it was…I knew I had to give it a shot.  And let’s be real…how wrong can you really go with pot roast?!  Mr. Spouse was beside himself and said this was definitely something I need to make A LOT more!  YAY!  I guess this is one Christmas Eve tradition we’ll be happy to repeat year after year!

FLAVORFUL POT ROAST

2 boneless beef chuck roasts {2 1/2 lbs. each.  We only used 1}

1 can cream of mushroom soup

1 pkg. ranch salad dressing mix

1 pkg. Italian salad dressing mix

1 pkg. brown gravy mix

1/2 cup water

Optional

Carrots

Potatoes

Onion

In a large bowl, mix together soup, dressing mixes, gravy mix, and water until thoroughly blended & set aside.  Add chuck roasts to crock pot and pour the dressing/soup mix on top.  Set on low and cook for 7-8 hours.

Since we only used 1 chuck roast, I added 1 large onion {cut into big chunks} and baby carrots halfway through cook time.  I don’t like the veggies to be too smushy and halfway through cooking is perfect! 

I definitely won’t wait ‘til Christmas to cook this again!!!  It’s just TOO good!  The meat was seriously falling apart with every poke of my fork.  SO dang tender!!  And the recipe wasn’t lying.  It was flavorful as all get out!  If you’re a fan of pot roast, you MUST try this variation.  AMAZING!!!!  A Christmas Eve tradition we can’t wait to continue!!!