I’m thinking about publishing a cookbook called “If It Ain’t Easy.” That’s because, if it ain’t easy, I don’t cook it. There are too many easy and simple foods to cook and enjoy without going off the deep end. And if a recipe calls for weird or exotic ingredients, I’ll let the chefs at Ivy Inn handle those recipes. Simple foods are usually best.
One of my recent “If It Ain’t Easy” experiments turned out well. It’s a 3-pack pot roast. I was playing golf on Tuesday, so I put it in the crock pot before I teed off and it was ready when I tapped in my last putt. I did well on the last hole, I got a par. It was the other 17 holes that gave me trouble. But the roast was no trouble at all.
Start with a 3- or 4-pound chuck roast. If the roast has a lot of fat, I try to cut most out. You don’t want a greasy pot roast. Put the roast in the bottom of a lined slow cooker, then add 1 pack each of ranch dressing mix, dry Italian-style dressing mis and a pack of dry brown gravy mix to a cup and a half of water. Whisk it all together until smooth and pour across the top of your roast. Put the cooker on low and allow at least 6 hours, more time in the cooker is okay,
The roast turned out juicy and tender and the flavor of the beef came through. If you want a little gravy, mix either corn starch or flour to the drippings, bring to a boil, stir, and serve on mashed potatoes.
The flavors are superb, and it’s certainly easy to put together.
A 3-pack pot roast
1½ C water
1 (1 oz.) pkg. ranch dressing mix
1 (.7 oz.) pkg. dry Italian-style salad dressing mix
1 (.75 oz.) dry brown gravy mix
1 3- to 4-pound beef chuck roast
