PANTRY POT ROAST

By bklynmommy

Ingredients

• FOR THE POT ROAST:
• 2 Tablespoons Olive Oil
• 4 pounds Beef Pot Roast
• 1 package (about 1 Oz. Packet) Ranch Dressing Mix
• 1 package (about 1 Oz. Packet) Brown Gravy Mix
• 1 package (about 1 Oz. Packet) Onion Soup Mix
• 1 teaspoon Black Pepper
• 1 cube Chicken Bouillon
• 1 cup Chicken Or Beef Stock
• 1 teaspoon Worcestershire Sauce
• FOR THE GRAVY:
• 2 Tablespoons Butter
• 1 Tablespoon Flour
• 1 cup Meat Drippings, Strained
• 1 cup Milk Or Cream
• 1 Tablespoon Corn Starch

Details

Adapted from tastykitchen.com

Preparation

Step 1

This can be prepared in a pressure cooker, slow cooker or in a pot in the oven.

For the pot roast:

Heat olive oil in a skillet or your roasting pan if large enough. Sear all sides of the roast.

Place roast in the pan of your choice. Dump all the mix packets on top of the roast, add pepper, bouillon, stock and Worcestershire to the pan (If cooking in the oven, increase stock to 2 cups).

Cover and cook in a pressure cooker for 2 hours at high pressure, in a slow cooker for 8 hours on low, or in an oven for 8 hours at 275ºF.

Remove roast from pan and place in a covered dish to let it rest for a few minutes. Strain the drippings and set aside about 1 cup for the gravy. Pour the remaining drippings back on the roast to keep it moist.