1108 Reviews of To Die for 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!!

From: Denise Griffin

On Feb 4, 2003

Wonderful!! There isn't much I can say about this recipe that hasn't already been said. It truly is as wonderful as everyone says. Also, I only put 1/2 pk. of ranch dressing because of everyone's suggestions, but I found that I still had to add salt to my roast because it wasn't salty enough for my taste. If you like salt at all, I do not think you have to cut back on your packages. A SUGGESTION: If you have a large oval crock pot (as I do) you WILL need more than the 1/2 cup water called for or all the water will cook away leaving you with a black mess and no yummy gravy to eat.

From: kelly knowles

On Jun 13, 2002

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.

From: Bev

On Jan 11, 2006

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!

From: Deborah1

On Jun 17, 2002

ok, i usually stay away from this kind of recipe because it doesn't list a size for the roast, but i was intrigued by the good reviews. i used a 3.5 lb english shoulder roast and since i was not sure what size/type everyone else used, i cut all three dry mixes back to half a packet each and used the full amount of water as i was afraid of the too salty result some had mentioned. i put some halved new potatoes and carrots on the bottom, then the roast, seasoning and water. cooked for 8 hours on low and it turned out quite well. it was not too salty or overpowering. i will definitely make again.

From: Scott Keith

On Sep 16, 2002

I used a 3 lb chuck roast. After reading the sodium content on the 3 packets, I smelled each one and the one that smelled saltiest was the italian so that is the one I cut in half. I have a larger crockpot so I used about 1.5 cups water. Oh I did use half the mix as a dry rub on both sides and mixed the other half with the water. I cooked on low for 5 hours then took out the roast and added 6 peeled and halved potatoes, and a 1lb bag peeled carrots. I put the roast on top of all the veggies and turned it to high for 2 more hours. The roast for that last 2 hours wasn't even in the liquid anymore because being on top of the veggies which were about 80% submerged. It came out perfect. Not too salty. Still very juicy. The veggies absorbed alot of flavor. Next time I will get a larger roast. Thanks for posting this simple tasty recipe.

From: Lennie

On Jul 14, 2002

NOW I know what the fuss has been all about ... this was both easy and delicious. A winning combination! I used a 3 lb sirloin tip roast, a 1-oz pkg of gravy mix, a 1-oz pkg of ranch dressing mix and about 3/4 of an ounce of italian dressing mix. I too mixed the dry mixes together and used them as a rub on the beef, then put the roast in the crockpot and sprinkled the rest of the mix on top. The flavour was great and we didn't find it too salty. I only did two things differently: added a full cup of water, and then, when the roast was done, poured the gravy into a pot and thickened it on the stove. My roast was also done to perfection after 6 hours on Low; it was moist and very tender, yet could still be cut into neat slices. Thanks so much for posting this; it's a definite keeper.

From: HOUSEMANAGER (Charlene)

On Aug 2, 2002

Upon recommendation from Canarygirl I tried this recipe...this was a suggested entry in my unofficial “Charlene cooks slow with her slow cooker” contest. Well what can I say Yooper, you’ve got yourself one great recipe here! Not only is the taste superior, but this is incredibly easy. My one and only qualm with this recipe was that you didn’t provide a “size” of roast, and for me a newcomer to crockpot cooking that turned out to be a bit of a problem. When all was said and done I ended up with a cooking time of 9 hours, 5 of which were low and the remaining 4 of which were on high. I used a 5 lb. sirloin tip and like many others I put baby spuds and carrots in alongside. I didn’t cut back on any of the mixes, I used them as a rub and I used the ½ cup of water as suggested and we found the taste to be splendid, it certainly was not overly salty, rather it was just right. I’m submitting a photo of this delicious roast while there’s still some left to photograph!!! .

From: Mrs. DJ

On Jun 4, 2002

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.