Pot Roast isn't one of those romantical fancy pants dishes. It just isn't. It's a down home, meaty bowl of fill-your-belly. I had never elected to make Pot Roast, until the fateful girls' night when Milner pulled out all the stops and served us her Magical Pot Roast.
It is unbelievably easy. I dug out a bunch of old stuff that had been lurking in my pantry and fridge for a little too long, and mixed it together for a marinade...
...added some fresh squeezed orange juice and gave it a stir.
I made enough to cover both pieces of roast, since Costco sells it packaged in twos. You can see that I froze one in the marinade, and put the other in a bowl to soak covered overnight.
When the time comes to make the real magic happen, we simply mix a packet of Ranch, French Onion dip, and Italian seasonings in a cup or so of water. I didn't have the Italian on hand so I used actual salad dressing.
Plop it on top of a bed of veggies and turn it to low for 8 hours.
I only used carrots, but I highly recommend adding onion. It may also be beneficial to add a little more water and cook some potatoes as well.
Test the carrots a few hours in; remove and set aside in the fridge when cooked. I would have also done the same for the potatoes, and then mashed them. They would have soaked in a lot of flavor while cooking alongside the roast. Fifteen minutes before you are ready to devour, add the carrots back in and they will heat up nicely.
I used instant mashers (which my husband detests...we grew up on those things) and then ladled the meat and lots of juice right on top. I cannot understand why I was ever intimidated to make a pot roast, it was one of the easiest start to finish meals I have done in a long time.