1644 Reviews

Awesome stuff! The leftovers even taste great reheated! YUM!!!

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Edgester July 05, 2002

It was easy to make, tasted good when finished and the meat was tender. I suggest cooking it for at least 8 hours on low heat. I had to finish it in the oven because it didn't get done. But then I had a huge roast too. I added potatoes to it and they helped to keep the saltiness down.

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morelhunter June 30, 2002

This was soooooo GOOD!!!!!! I used half thr ranch and it was perfect!! I made some noodles and put the broth over them. What a great recipe!!!!

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Trisa June 24, 2002

Used a rump roast and half of the ranch dressing and it turned out well.Made sandwiches.

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Indiana Debbie June 23, 2002

We cut the ranch dressing to half. Very good!!! Thanks for the recipe!

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Douglas6 June 20, 2002

My family really enjoyed this roast! I used less Ranch dressing like you suggested - Perfect! Thanks! :)

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mysonshine June 12, 2002

I make crock pot roast fairly often, and it's okay, even good. This was fabulous. Just awesome.
I used a chuck roast, stew vegetables (potatoes, carrots, pearl onions, and celery) a full envelope of ranch dressing mix, an envelope of brown gravy mix that's been in the cupboard for who knows how long, about a 1/4 c. of Kraft Zesty Italian from the bottle, and 1 1/2 c. of water. Ten hours later, the meat was falling apart -- but in a good way! I removed the veggies and meat and covered them to keep them warm.To make gravy, I strained the fat off the liquid, then heated it to boiling on the stove, whisking constantly. I mixed 2 tsp of corn starch with 1/3 cup of water, then added it to the boiling liquid. I whisked it in and kept whisking for about 2 minutes. Yummy!

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Ladydaungerous March 10, 2011

Just finished dinner. This is a reallty good, easy recipe. My modifications: 1. inserted about 6-7 cloves of garlic into slits in my 3 1/2 lb chuck roast. 2. rubbed with combination of the 3 packets of dry seasoning. 3. added about 1-1 1/2 cups each of carrots, potatoes, onions, tiny mushrooms and parsnips. Since the above quantity filled my pot to the brim, after 4 hours on Low, I took out the meat, rearranges the ingredients and cooked the next 2 hours on high. Then low for a final 4 hours, Then I took off the lid and let the pot simmer on high for 45 minute to thicken, BTW, I used 1/2 cup water withe 1/2 cup red wine, and a few dashes of Worchestershire sauce for the liquid. Turned out really good!

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golfrdoc February 16, 2011

I live for my crock pot so this was heaven sent! This was by far the best crock pot roast I ever made. I used a blade chuck and cooked it about 10 hours. The only change I made was to add a packet of onion soup mix instead of brown gravy mix. Pure Heaven was what resulted....which I then spread over Italian Herb & Garlic Red Mashed Potatoes...my husband licked the plate. I'm making again for New Year's Day. If it's too much salt (which we didn't think so) try using light/low sodium dry dressing mixes or make your own dry Italian dressing mix using 1/3 cup each of Oregano, Rosemary, Basil and Thyme, Then add a teaspoon of minced onion, savory and fennel and a tablespoon or more of garlic powder and mix it all up...survives for at least 6 months in a jar with a tight lid.

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napastoy December 27, 2010

I regret to be the red headed freckled stepchild and comment that it was waaaay too salty. I used 1/2 of all of the dry ingredients and it was still too salty for my taste.

The flavor was excellent but OMG the salt was over whelming. I liked the flavor but next time I will use 1/4 of each of the dry packaged ingredients.

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Pot Scrubber October 02, 2010
To Die for Crock Pot Roast