#busydaycooking

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This Easy Crock Pot Pot Roast recipe is perfect for busy days. With minimal prep, you can enjoy a hearty and flavorful meal with tender beef and vegetables.

Ingredients: 3 lb beef chuck roast. 1 packet dry ranch seasoning mix. 1 packet dry onion soup mix. 1 cup beef broth. 4 potatoes, quartered. 4 carrots, chopped. 1 onion, chopped. 4 cloves garlic, minced. Salt and pepper to taste.

Instructions: Season the chuck roast with salt and pepper. In a slow cooker, mix together ranch seasoning mix, onion soup mix, and beef broth. Add potatoes, carrots, onion, and garlic to the slow cooker. Place the seasoned chuck roast on top of the vegetables. Cover and cook on low for 8 hours or until the roast is tender. Once cooked, remove the roast and vegetables from the slow cooker. Optional: Use the liquid in the slow cooker to make gravy by thickening it with flour or cornstarch. Slice the roast and serve with the vegetables and gravy.

Prep Time: 15 minutes

Cook Time: 480 minutes

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A quick and flavorful Busy Day Barbeque Brisket recipe that's perfect for busy schedules. The dry rub and slow smoking process create a tender and mouthwatering brisket, while the barbecue sauce adds a sweet and savory finish.

Ingredients: 1 whole brisket 5-6 pounds. 1/4 cup kosher salt. 1/4 cup black pepper. 1/4 cup paprika. 1/4 cup brown sugar. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon cayenne pepper. 2 cups barbecue sauce. 1 cup beef broth.

Instructions: Get your smoker ready by heating it up to 107F 225C. Cut off the brisket's extra fat, but leave a thin layer for flavor. Put paprika, brown sugar, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper in a bowl. Mix them all together to make a dry rub. Spread the spice mix out evenly over the brisket by rubbing it on in large amounts. Put the brisket in the smoker and cook it at a steady temperature for 6 to 8 hours. After the first round of smoking, mix the beef broth and barbecue sauce together. Cover the brisket tightly with foil and pour the sauce over it. Put the wrapped brisket back in the smoker and cook it for another two to three hours, or until the internal temperature reaches 200F 93C. Let the brisket rest for 30 minutes before cutting it across the grain. BBQ sauce should be on the side for extra. Have fun!

Prep Time: 20 minutes

Cook Time: 9 hours

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