Four Ingredient Pot Roast

Posted by Vanessa in Cooking, March 9, 2010

I’ve actually mentioned this pot roast recipe before, but it’s hidden in with another post and I just didn’t think that was doing it justice.  This is the easiest recipe out there for pot roast (at least that’s what I’m assuming, if you’ve got one that’s even easier, do share) and it’s incredibly delicious so I thought it needed it’s very own post.

It’s so happy to get the recognition.

And you know what else is awesome about this pot roast recipe, it can be used for the most delicious Italian beef too.  All you have to do is shred it into smaller pieces and stick it between a good roll and you’ll have happy campers at your table too.  I give you my word.

I’ve never had Italian beef better than this.  Or pot roast for that matter.  Ha.

I heard a Food Network chef talking the other day about how she likes to keep all her recipes separate, none quite alike.  Made me think of this.  And how I use the exact same recipe for two totally different meals.  And I think it’s awesome.

Oh, and I mentioned this in the last post too, but I’ll say it again.  The juices this roast produces makes an amazing gravy.  And so well seasoned all you need is equal parts milk and flour to thicken it up and that’s it.  Yum.



So here you go.  Enjoy!

Four Ingredient Pot Roast

Recipe from my Uncle John
  • Prep Time: 5 minutes.
  • Cook Time: 480 minutes.
  • Ready in 8 Hours, 5 Minutes.
  • Makes: 8 Servings
  • 1 4-5 pound roast (I prefer chuck roast, but there are other cuts to choose from as well)
  • 1 packet dry onion soup mix
  • 1 packet Italian seasonings salad dressing mix
  • 2 cups water
  • Place roast in slow cooker.
  • Mix together onion soup mix and Italian seasonings mix in two cups of water. Pour mixture over roast.
  • Cover and cook on low for 8 hours.
  • (If you are making gravy using the juices, remove what you need before shredding roast.)
  • Using two forks, shred roast into large pieces and serve with the pan juices spooned over the top.

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