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Nutrition Facts

Serving Size 1 (19g)

Recipe makes 8 servings

The following items or measurements are not included below:

1 beef roast

dried Italian salad dressing mix

ranch dressing mix

Calories 16
Calories from Fat 3 (23%)
Amount Per Serving %DV
Total Fat 0.4g 0%
Saturated Fat 0.1g 0%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 214mg 8%
Potassium 11mg 0%
Total Carbohydrate 2.6g 0%
Dietary Fiber 0.1g 0%
Sugars 0.0g
Protein 0.5g 0%

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To Die for Crock Pot Roast

Recipe #27208 | ½ day | 5 min prep | add private note

By: yooper
May 3, 2002

Got this one off of a website called www.recipegoldmine.com. It's all the rage there so I thought I'd try it. 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.

SERVES 8 (change servings and units)

Ingredients

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

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Featured Reviews for This Recipe

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

0 people found this review helpful

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  • 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.

    1 person found this review helpful

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    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.

    373 people found this review helpful

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    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!!

    193 people found this review helpful

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  • Read all 1108 reviews

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