Pot Roast and Potatoes

Contents - 4 medium potatoes, 1.5" cubes. 1/2 medium onion, large dice. 1 stalk celery, again large chunk slice. No carrots - because I have none and it's too dang nasty to venture out to the store! Layer in bottom of crock pot insert.
2.5 lb beef chuck roast, partially thawed, prior to adding to crock. You can go cheap with the meat cuts when crocking. Long, slow crock cooking breaks down the tough connective fiber you find in the cheaper cuts of meat and turns it into fall-off-the-fork goodness!
The "secret" seasoning blend? You got it - one pack each of brown gravy mix, ranch dressing, and Italian dressing. Blend together dry, then add 3/4 cup water and stir until all mixed into solution. Pour over roast.

Cover and cook on high setting for 2 hours, then lower and cook another 4-6 on low. Slowcooker-y times really are dependent on your individual slow cookers; so adjust times as necessary.

(and yes, I know it's time to get rid of the Christmas tablecloth... soon, I say!)

~= The Finished Goods =~

Served with iceberg lettuce salad and southern-style biscuits (not shown)

Verdict: Tender and tasty. Hearty flavor. Perhaps a bit salty for some; might want to make it with 2/3 of seasoning mixes and store the other third for another day.
Leftovers: Roast beef makes for nice lunch sandwiches; last remainders into a hash or frozen for CatchAll soup. Veggies can be frozen for the same fate.
Sources: This is a TNT staple recipe from the Slowcooker Mail List at Yahoo Groups; my choice of veggies.