Italian Pot Roast

Winter weather equals comfort food and a nicely flavored pot roast is the epitome of comfort food, so Ed went searching for Italian Beef recipes and found one that was pretty darn easy.

Ingredients:
4 lbs. thawed boneless beef roast
1-1 oz. envelope Au Jus mix
1-0.7 oz envelope Good Seasons Italian Salad Dressing mix
1-10.5 oz can beef broth
1/2 soup can water

Cooking:
Place roast in slow cooker. Combine seasonings, beef broth, and water in a bowl & stir. Pour over beef. Cook on low for 8 hours. At the end of 8 hours, the roast will be fork-tender & will easily shred.

What we changed (because we always do something...LOL!):
1. We used two 2 lb. shoulder roasts. These fit nicely in our 5 quart slow cooker and was a very tender cut of meat.
2. We found that Kroger has a low sodium beef broth in a 14 oz. can. We used the entire can to ensure that there would be plenty of gravy and that the meat would not be dry. Low sodium is always a plus too.
3. Ed applied some regular Italian seasoning as a rub to the roasts before placing in the slow cooker. You can never have too much seasoning on your meat.

Serving ideas:
Try serving over French bread for an open-faced sammich. We decided to ladle the Italian beef over Bisquick drop biscuits instead and found that the biscuits blended perfectly with the beef & gravy.

Bisquick drop biscuits:
2 1/4 cups Bisquick mix
2/3 cup milk

Heat oven to 450 degrees. Stir ingredients until soft dough forms. Drop by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Makes 9-10 biscuits.