8 Servings
~ low 7-8 hours
- 1 4 or 5 pound roast of your choice * I usually use rump*
- 1 package of brown gravy mix
- 1 package of italian seasoning
- 1 package of hidden valley ranch dressing
- 1 cup of water
To Die For Roast
- Mix the dry packages in a bowl.
- Spray your crock pot and put your roast in.
- Put the seasoning’s on top and add your water.
- Cover and Cook
Slice up and serve with mashed potatoes. (I cook on high because it makes the roast really tender).
Enjoy!
Found this recipe years ago and the family luvs it. Serve it with mashed potatoes, bread and fruit or even over egg noodles. Place your favorite veggies in the crock pot to cook along with it. You can even cook the crock potatoes in the crock pot along with this and save time.
Note: for a 3-4 lbs roast – you can cook low 7-8 hours. A 5 lb can go 8-9 on low.
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what should the internal temp be
Pork Roast should reach 145º-150ºF. internal temp, according to USDA.
This was good. But next time I will try a different cut of meat. I used a bottom round roast..
we LOVE your recipes. Keep them comin’ !!!
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I have to tell you, Who ever said cook this roast on high for 7 – 8 hours should pay me the 25 dollars I spent on a 5 lb rump roast. That hunk of meat may have really good flavor, but it is was DRY!!! VERY DRY!! I will never cook a roast again without it having a meat thermometer in it keeping track of its internal temperature.
Geez, I feel so bad for you !! That stinks…I’m trying the chuck roast tomorrow…will let you know how it turns out!
Since I posted the recipe I am sorry your roast was too dry. Maybe it’s my crockpot ,I made it yesterday and cooked 7 hours on high and it was perfect. Maybe the crock pot guys can note that is depends on the crock pot.
I did this (or something really similar) last night with a london broil. I struggled a bit with measurements though. I used the same packet of Italian dressing you show here. But the packages of brown gravy, and ranch dressing were both MUCH larger than the Italian dressing package. I used the whole brown gravy package, but only about half of the ranch package. Cooked on low for 8 hours. Meat felt really tender and smelled DELICIOUS this morning. Can’t wait to try it for dinner tonight. But, any thoughts on more precise measurements? Thanks so much!
can i use a tri tip for this?
I’ve made this three times and it is “To Die For”. I add potatoes and carrots to the pot so the whole dinner is cooked at the same time. I’ve used different types of roasts but always boneless and anywhere from 2 to 4 pounds.
Did you add any more liquid with the added veggies?
Nope, Just added them right in the mix. There’s enough moisture here to take care of it.
I used this exact recipe a few months ago and can honestly say it is the absolute best roast I have ever cooked and ever ate! Those simple ingredients turned the roast into the most flavorful and juiciest roast. Very tender as well!
making this on Sunday looks good
Made this put mini carrots in first, put chuck roast on top of the carrots, added 1 cup of Chicken broth(didn’t have beef broth) put wedges of carrots and potatoes around the edge of the roast. Cooked it on high for 6 hours. My wife loved it said it was the flavorful roast I’d ever made.
That’s great news! So your cooking credibility will prevail!
Your entire HOUSE will smell delicious for three days after making this roast! It’s wonderful.
I still cook on high for 6-7hours. Makes it really tender.
the ilalian seasoning– is this a dry powder mix — like the ranch dressing ??
Deborah – I’ve updated this page to include the graphic of the packet we use. Hope this helps.
We like to use a tri-tip roast in the crock-pot!
Hi Guys! Got a question about cooking roasts in the crockpot. Just tried a recipe last night and the roast was really tender, but had zero flavor
Any suggestions? I tried a recipe that I found on another site. It was your basic recipe except you cover the roast with Campbells Butternut Squash soup. The gravy was great and the veggies were great but the roast was horrible. I used a Bottom Round Roast. Any and all suggestions appreciated! I would love to cook a roast that has a little spice to it!
This can be tricky with the bottom round. Try these tips and experiment.
Create a rub. Use spices that will work with the given recipe and give that roast a bath in your rub.
Brown the roast in a pan first. Sear up the side in some olive oil and garlic and herbs before placing in the pot.
Try wrapping the roast in herbs and use some cooking string to hold them in place while cooking.
Cook the roast on high for an hour then low for the rest of the time.
I’ll use a ladle and continue to bath the roast throughout the cooking process.
Let us all know how the next one turns out. Don’t give up.
Thanks Gregg. In your opinion what is the best roast to buy? I see most people prefer the chuck roast.
The chuck is a real good cut. If it has good “fat marbling” it’s going to be tasty… Here’s a good rule of thumb. I found this a while ago and it has worked well.
Chuck, Short Rib, Brisket, shank are all great for the pot. A bottom round or rump roast will be more lean and thus tougher and can dry. Now These cuts can make a great roast, I think they need to Seared to help keep in the flavor and perhaps be used in a recipe that calls for it all to be covered in liquid. Broth/water mixture. And the tougher cuts need to cook a lot longer to break them down to nice tasty bits.
Hope this helps.
This is DELISH!! I cooked it on LOW for 8 hours, nice and juicy…thanks
Thanks for reporting back!
Thanks Gregg!
Hello all,
The time and servings are in the upper right corner of each recipe page. Scroll to the top of the page. See the Title of the recipe and then look to the far right….
How long do you cook it?
Look to the top of the page on the right side for the info..
How long do you cook on high?