Simple Pot Roast

I've been making this for years...

So why, WHY you ask, has it not been blogged?

Well, a slightly shameful confession, but an indiction as to it's occurring appearance in my house....

This roast has never been blogged, because it's always gone before I can get a picture.

Literally.

Imagine putting it in a slow cooker one morning, and having your house fill with tantalizing smells all. day. long. Would you want to stop and take a picture before digging in?

Uh, no.

So, I finally held myself back (a bit) and snapped one before we devoured this. Come to think of it, I bought a bit bigger roast this time so that Peyton would have leftovers for lunch. Lucky duck.

Here is the original version, mine is below.

3 lb rump roast (I do not trim as Peyton likes the fat, and I feel it adds more flavor to the gravy)

1 packet zesty italian seasoning dressing mix (the dry packet)

1 packet au jus gravy mix

2 cups water

4 carrots, sliced

4 celery stalks, sliced

Add carrots and celery to slow cooker. Add rump roast on top of vegetables. In a bowl, mix together 2 cups water, italian seasoning and au jus gravy. Pour over roast.

Cook on low for 5-6 hours or high for 3-4.

**Sometimes I also add potatoes and other vegetables into this as well**