3 Packet Pot Roast
adapted from Recipe Zaar
1 (2/3 oz.) packet dry Italian dressing mix
1 (1 oz.) packet dry Ranch dressing mix
1 (1 1/4 oz.) packet dry mushroom gravy mix
2 to 3 pound chuck roast
1 c. water
2 large carrots, chopped into one-inch chunks
1/2 lb. fingerling potatoes (or two large baking potatoes, cut into one-inch chunks)
Arrange roast and vegetables in the bottom of the crock pot, roast in the middle vegetables around the side. Mix together the dry mixes and sprinkle over everything. Add 1 c. water around the sides. Cover and cook on low for 8 hours.
So, that's the roast. Then, I realized there were way too many leftovers in the fridge to cook something new for dinner, but I also knew Aaron wouldn't eat leftover pot roast for dinner, so I decided to use some of the leftover meat for enchiladas, and they turned out amazing (if I do say so myself).
Left-Over Pot Roast Enchiladas
Left-over pot roast, shredded
gravy from the pot roast
burrito sized flour tortillas
In a medium bowl, mix together the pot roast, a few tablespoons of gravy, a few tablespoons of salsa, and a handful of shredded cheddar. Place about 3 T of the meat mixutre in the middle of one tortilla, then roll filling tightly into the tortilla. Place in a greased casserole dish (I used a 9x13 pan). Repeat with remaining meat until all of the mixture has been used. Cover the tortillas with enchilada sauce and plenty of shredded cheddar. Bake, covered, at 375 degrees for 25 minutes, then remove the foil and bake for 5 more minutes. Let cool for about 10 minutes before eating.