sonora
West Bend Wi.
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arizonadesertbrat wrote:Put your roast in the pot, a package of ranch dressing mix, a package of italian dressing mix and a package of brown gravey mix, a cup of water and let it cook. It is the BEST roast I have every eaten. Add your potatos and carrots a couple of hours before it is ready to eat. Enjoy
Another vote for this method. Very good and very easy!
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PGR_Skye
Indiana
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Add another vote for arizonadesertbrat's recipe. One of the best roasts we've ever had.
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jorn
Twin Cities
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I do a very similar recipe to the above, but sprinkle a package of Lipton onion soup mix on the top.
It's funny you should ask, because I'm doing one RIGHT NOW that is being prepared from frozen. I can smell it. Nom nom nom.
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Pepperoni
Ypsilanti, Michigan 48198
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I start mine in brown gravy and onions (mushrooms too, when available)
Leave the gravy a bit thin while cooking, then crack the lid for the last hour to reduce and thicken.
I add potatos late to avoid over cooking.
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Leo Benson
CT
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my old standby is cream of mushroom soup (undiluted) and a package of onion soup mix. No extra water.
This comes out very tender, and not like osme pot roasts I've had that tasted like they were boiled. I hate that sawdust dry texture of boiled pot roasts.
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coolbreeze01
Redding, Ca
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We never start with frozen meat, so I'm interested in how it turns out.
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Trailering Texans
Huntsville, Texas
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Honey, you don't need a recipe - you need a ticket SOUTH !!!!!!! 
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CapeM1
Cape May,NJ
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coolbreeze01 wrote:We never start with frozen meat, so I'm interested in how it turns out.
I also have never started with a frozen roast. Approximately how long would a 2-1/2 to 3 frozen pound roast take to cook as opposed to a thawed one? Also, is one particular type of roast preferred over another? The recipe with the ranch and Italian dressings sounds great and I will give it a try this week..thanks!
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charleegirl
Williston, ND, USA
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I have never started with a frozen roast either in a crock pot, I thought that a person was not supposed to do that when cooking with them?
I am going to give the recipe with the ranch and Italian dressing a try too, always looking for something that is fool proof and great tasting to try and impress my boyfriend when he's home off the rig.
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SWMO
Southwest Missouri
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coolbreeze01 wrote:We never start with frozen meat, so I'm interested in how it turns out.
I rarely start with defrosted or fresh meat. I generally give what I'm cooking a head start on high, probably about an hour per pound, roughly. I also hold back anything that might overcook, such as some vegetables. We do some cooking with frozen chicken breast, such as enchiladas, and we cook them dry without any problems.
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