To Die for Crock Pot Roast

From: a_happy_goddess

On May 9, 2008

This is the most amazing pot roast! I smelled it cooking all day and it was wonderful. My husband talked about it non-stop and was excited about leftovers the next day!! I did the recipe exactly as it says, I only added an extra 1/2 cup of water and half of an onion to make the gravy. So good!

From: T Burton

On May 8, 2008

I don't see what all the excitement is about on this recipe. Guess it's because no one has tasted my crock pot roast!

From: Mille® ™

On Jun 27, 2002

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.

From: MizzNezz

On Jun 26, 2002

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!!