Awesome stuff! The leftovers even taste great reheated! YUM!!!
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.
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!!!!
Used a rump roast and half of the ranch dressing and it turned out well.Made sandwiches.
We cut the ranch dressing to half. Very good!!! Thanks for the recipe!
My family really enjoyed this roast! I used less Ranch dressing like you suggested - Perfect! Thanks! :)
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!
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!
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.
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.