Roast Beef (I call it Pot Roast, though)
I prefer mashed potatoes to cubed potatoes and carrots cooked with the beef, so this is my version of a pot roast. For easy leftovers I usually use a pack or two of cubed stew meat instead of an actual roast, it’s much easier to get a meal-sized portion from the leftovers that way. The nice thing about this recipe is that all the ingredients are easy to keep on hand (or in the freezer, in the case of the stew meat) so you can always throw it together without having to go grocery shopping for whatever that one missing ingredient is. I will even throw frozen stew meat in, by the time it sits in the pot in the fridge overnight it is mostly thawed, and doesn’t add much to the cooking time anyway.
3-4 lb thawed, boneless roast
1 pkg Au Jus mix (about 1 oz)
1 pkg Good Seasons Italian Salad dressing mix (1/2 oz)
1 or 2 cans beef broth
water to 3/4 full line of Crock Pot
Place all ingredients in Crock Pot. Cook on low for 8-10 hours.