To Die for Crock Pot Roast

Submitted by yooper

"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. Found this Crock-Pot pot roast recipe on of a website called www.recipegoldmine.com. It's all the rage there, so I thought I'd try it."

 

• Ready In: 9hrs 5mins
• Ingredients: 5
• Serves: 8

ingredients

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

directions

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.

5. Optional tweaks:

6. 1. Use onion soup mix instead of ranch.
7. 2. Add one cup of red wine along with the water.
8. 3. Add potatoes, carrots, mushrooms, celery and onion 2-3 hours before end.

Reviews

[Millereg]

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, savoury 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.

 

[MizzNezz]

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. Thanks, yooper! This is one that I will repeat!!

 

[kelly knowles]

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.

 

[Bev I Am]

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 definate keeper. Thank you so much, yooper, 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 carrotts and potatoes a couple hours before the roast was done. Thanks again, and again, Yooper, for sharing!

 

[Mrs. DJ]

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