One of my New Year’s Resolutions this year is to have a hot meal ready when we get home from church on Sundays, with enough to share with another family. But with bathing, dressing, and feeding 3 kids, a husband, and myself before 9am, prepping lunch is usually the last thing on my mind. This is where I’ve decided to become best friends with my crockpot. There is nothing quite as refreshing as coming home to the succulent smell of lunch already made. The chopping can be done the night before, and it can take a mere 5 minutes to throw everything together. All it takes is a little planning. My hubby brought home a chuck roast that was on sale, and I couldn’t wait to throw it in the crock pot with some veggies. And boy, I’m glad I did. And you can’t have pot roast without creamy mashed potatoes and homemade crescent rolls.
Sunday Pot Roast
5-6 lb. chuck roast
1 packet of dry ranch dressing mix
1 packet of Italian dressing mix
1 packet of dry brown gravy
1 cup of beef broth
1 lb. bag of baby carrots
1/2 sweet onion, sliced
Place chuck roast in the middle of the crockpot. Pour packets of dry dressing and gravy on top of the roast. Place carrots and sliced onions around the roast. Pour the beef broth around the side of the roast, careful not to get it on top. Cook on low for 9 hours or high for 6 hours.
What are some of your favorite Sunday lunches?