To-Die-For Pot Roast

By Addie

"Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness."

Ingredients

• 1 (4-5 lb) beef roast, any kind
• 1 (1 1/4 ounce) packages brown gravy mix, dry
• 1 (1 1/4 ounce) packages dried Italian salad dressing mix
• 1 (1 1/4 ounce) packages ranch dressing mix, dry
• 1/2 cup water

Preparation

Step 1

Place beef roast in crock pot.

Mix the dried mixes together in a bowl and sprinkle over the roast.

Pour the water around the roast.

Cook on low for 7-9 hours.
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REVIEWS: (1466)

I bought a very cheap roast and stabbed it all over with a fork (just to make sure that it was dead). I used the mixed dry ingredients as a rub before sprinkling the rest over the meat. Like other people, I cut the dressing mix somewhat (but I did so to reduce the sodium content and not to alter the taste). Being a strong advocate of one-dish meals, especially for busy weeknights, I dumped my veggies (baby spuds, chopped rutabaga, baby carrots and pearl onions) in the crock and what a pleasant surprise! – the cooked veggies were the most delicious, savory root veggies I have ever tasted. The taste of the veggies was more influenced, but most certainly not overpowered, by the dry ingredients than the beef was. All in all, this recipe surely deserves its place at the top of the pyramid.

It's as good as everyone says! I used a boneless chuck roast (3 lb) and cut the ranch dressing in half. I added an additional 1/4 cup water. I cooked it 9 hours. It came out very tender, and with a gravy that was superb! Served with mashed potatoes and steamed fresh garden peas. This is one that I will repeat!!

This recipe is excellent. Any kind of roast works well. I did try to reduce the salt by adding 1/2 package of ranch dressing, but I found the majority of salt was coming from the Italian dressing. So I added full package of ranch and brown gravy and 1/2 package of Italian dressing and it was WONDERFUL. My two year old ate 3 helpings.

Sorry, but this was just WAY TO SALTY for my family. I followed the recipe exactly. If I ever try it again, I will definitely cut the dry ranch dressing in half as you suggested.

Ok, I usually stay away from this kind of recipe because it doesn't list a size for the roast, but I was intrigued by the good reviews. I used a 3.5 lb English shoulder roast and since I was not sure what size/type everyone else used, I cut all three dry mixes back to half a packet each and used the full amount of water as i was afraid of the too salty result some had mentioned. I put some halved new potatoes and carrots on the bottom, then the roast, seasoning and water. cooked for 8 hours on low and it turned out quite well. It was not too salty or overpowering. I will definitely make again.

Buy a big roast so you will have plenty of leftovers. The gravy was a bit salty, but the flavor combination was fantastic! I didn't put all the dry ingredients on the roast, just enough to give it a good covering and the rest in the pan with the liquid. I served it with mashed potatoes and green beans and DH had 3 helpings! For a great sandwich, dip the sliced meat in the leftover gravy - Yummy. I can't wait for dinner to get another " fix ".

I made this last night, it was a HUGE hit! my kids both loved it and my hubby devoured it and I loved it too, I will be making this again for sure! thanks for the recipe!

I wish I had bought a larger chuck roast! The taste of this Pot Roast is absolutely fabulous! A meal fit for a queen (...or king)! The seasonings were perfect and it is so incredibly moist it falls apart with your fork!! I wouldn't change one single thing, except next time I may invite company over to share! This one is a definite keeper. Thank you so much for sharing this recipe with your 'Zaar buddies! You done (really, really) good. ;) -- posted Jul 8, 2002 Just an update to let you know I am still serving this wonderfully easy and delicious pot roast! This morning, I was in the midst of putting all the ingredients in the crockpot, when lo and behold, I discovered I had no Ranch dressing! Needing an immediate alternative, I subbed a package of Knorr's French Onion Soup mix. A decision that proved to be an excellent choice! I increased the water to 3/4 cup and added 1/4 red wine. I did add some sliced carrots and potatoes a couple hours before the roast was done.

Thanks for sharing this wonderful tasting, easy to make dish. I printed out the recipe and took my crockpot on my camping trip, and it was so easy to do. I mixed half of all of the mixes together with the water, and mixed the other half of the mixes together to sprinkle over my chuck roast. Just to make it easier on me, I popped in some new potatoes. Great!!!!

NOW I know what the fuss has been all about ... this was both easy and delicious. A winning combination! I used a 3 lb sirloin tip roast, a 1-oz pkg of gravy mix, a 1-oz pkg of ranch dressing mix and about 3/4 of an ounce of italian dressing mix. I too mixed the dry mixes together and used them as a rub on the beef, then put the roast in the crockpot and sprinkled the rest of the mix on top. The flavor was great and we didn't find it too salty. I only did two things differently: added a full cup of water, and then, when the roast was done, poured the gravy into a pot and thickened it on the stove. My roast was also done to perfection after 6 hours on Low; it was moist and very tender, yet could still be cut into neat slices. Thanks so much for posting this; it's a definite keeper.

Upon recommendation from Canarygirl I tried this recipe...this was a suggested entry in my unofficial “Charlene cooks slow with her slow cooker” contest. Well what can I say Yooper, you’ve got yourself one great recipe here! Not only is the taste superior, but this is incredibly easy. My one and only qualm with this recipe was that you didn’t provide a “size” of roast, and for me a newcomer to crockpot cooking that turned out to be a bit of a problem. When all was said and done I ended up with a cooking time of 9 hours, 5 of which were low and the remaining 4 of which were on high. I used a 5 lb. sirloin tip and like many others I put baby spuds and carrots in alongside. I didn’t cut back on any of the mixes, I used them as a rub and I used the ½ cup of water as suggested and we found the taste to be splendid, it certainly was not overly salty, rather it was just right. I’m submitting a photo of this delicious roast while there’s still some left to photograph!!! .

I read just about all the reviews on this recipe before trying it and was a bit scared due to the negative feedback. Ya know what they say .. 1 "oh crap" negates 10 "attaboy"s. Anyway I tried it and loved it.. I put my veggies in at the begining as some said and it turned out great, the mushrooms and onions were the best of the veggies I think. The meat just fell apart and I had no problem with the salt content, I think this may depend on the type of mix used. Great recipe and I will be making it again soon.