To Die for Crock Pot Roast

From: cst1996

On Nov 12, 2009

The best roast ! My friend raved and doesn't want me to cook any other way if coming for dinner. I th

From: GrillINman

On Nov 11, 2009

My first venture into the world of crock pot cooking and it turned out great. I cut up 4 small red potatoes and added them along with the roast. I cooked it for around 8 hours and left it to warm for about 2 more till it was time to eat. Everything was tender and well cooked. I don't think there is a need to cut back on the seasoning...I just added a little more water (1/4 c) and it worked out fine.

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!!