To Die for Crock Pot Roast

From: LatinaAtHeart

On Nov 8, 2009

Great flavor and texture and the best part is how incredibly easy it is to make! The only thing I'll try different next time is finding ways to make it less salty. When we made it for the first time we served it atop smashed potatoes to temper the saltiness.

From: Chef #1216422

On Nov 5, 2009

Made this for the first time for guests & all agreed it was very good. I used 2 and 1/2 c of water because I was afraid it wouldn't make enough gravy for my 4 lb roast. That was a bit too much--maybe 1 and 1/2 c next time. I threw red potatoes & baby carrots in the pot too & they came out really well.

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!!