Having a small crowd over for New Year’s had me wondering what I could make that would be delicious, but not time-consuming.  Thanksgiving and Christmas was time for the hustle and bustle in the kitchen, but I want to start 2012 off on a low-key note with less stress.  Crock-pot roast is a fabulous idea to keep your kitchen work to a minimum and more time to relax with family and friends!  Here’s how I made mine!

Slow Cooker Roast
3-4lb boneless beef chuck roast
1 onion, sliced
salt and ground black pepper to taste
1 package dry beef gravy mix
1  package dry ranch dressing mix
1 package dry Italian-style salad dressing mix
1/2 cup water, or as needed
4 whole peeled carrots chopped
8 small white (or red) potatoes halved
4 stalks of celery chopped

Sprinkle salt and pepper onto roast and rub in. Place sliced onions at the bottom of the crock pot.  Place half of your chopped carrots, celery, and potatoes on top of onion, add roast and remaining veggies on top.  In a separate bowl blend together gravy, ranch dressing, and Italian dressing mixes, then add water and stir to smooth.  You can add more water if needed.  Pour over roast and veggies and cook on low for 9-10 hours.