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To Die for Pot Roast

There is nothing better than a tasty beef roast.  Perhaps you had these growing up as a child on Sunday afternoons, or at special holidays.  You can make a delicious roast that tastes just like it came from a restaurant, at home.  This recipe is so easy to make.  You really can use just about any beef roast, I personally like to use chuck roast for this.  Add a few extra ingredients that you most likely already have in your pantry, and you can put this roast together easily and quickly.  Your family will think that you worked your fingers to the bone on this delicious roast.

To die for pot roast

to Die for Pot Roast

To Die for Pot Roast

  • Author:
  • Recipe Type: Main dish Recipes, Meat Recipes, Video
  • Prep time:10 minutes
  • Cook time:10 minutes
  • Serves: 6
To Die for Pot Roast

This recipes is so easy and so tasty!


  • 1 beef roast, any cut, to fit size of crock pot
  • 1 package Hidden Valley Ranch Dressing mix
  • 1 package brown gravy mix
  • 1 package Italian Dressing mix
  • 1/2 cup water


Combine mixes well and sprinkle over roast in pot. Pour water into bottom of pot. Cook on low for 6-7 hours.

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  • bastisraul

    Since I am not a big crock pot fan, I put this in my French Oven for 3 hrs @ 300 degrees and add the potatoes and veggies the last hour of cooking time. Fork tender!!!!!!!!!!! Whole button mushrooms are a nice addition also.

  • Anonymous

    What I like about this recipe, is that it is so easy, you can tell your kids, your friends who don’t cook, your husband, anyone can cook this recipe. Fair warning, with using soo many off the shelf products it is a little salty, so add potatoes, carrots, and if you can find any lower sodium substitutions by all means use them.

  • Kathy

    Tried this recipe and it was DE-lish!!!

    • Stephanie Manley

      I am glad to hear you enjoyed this one.

  • Mary Putana

    Sounds like meat plus salt, salt and more salt.

    • Stephanie

      This recipe is a little salty, but it is also very tasty.

  • Loretta Wright

    Cooked it for my friend after she had surgery. Her two sisters were staying with her until she recovered. Everyone loved it. Can’t wait to try it on my family.

    • Stephanie Manley

      I am glad you enjoyed this recipe. It is a favorite of mine too.

      • Linda Timms

        I am going to make mine in my new Elite Electric Pressure Cooker. I love it, I already made one roast that only took 20 minutes and was wonderful. I hope you can get you one. Awesome

  • Angela

    if seasonings are a problem – make them yours. we’ve used lipton onion soup packet and rubbed a tenderized roast with ground up beef boulion (sp?). season it the way you want it. JUST DON’T ADD LIQUID! :)

  • Angela

    whatever you do DO NOT put water into a slow cooker with the pot roast. put a good amount of chopped potatoes into the bottom, the roast on top followed by the seasonings, let cook as directed. the meat will be more tender without the water – i promise you.

    • Stephanie

      When do you put those potatoes in? Do you put them in at the begining of when you are cooking the roast?

  • ClosetChef

    This couldn’t be easier to make. I will use 3/4 – 1 cup of water next time to help cut the sodium.

  • ClosetChef

    Made this yesterday and it WAS delicious. The only negative is the horrendous amount of salt in these packets. I will have to recreate much of this from scratch. I cut up one large russet potato and added some frozen mixed veggies (broccoli, cauliflower and carrots) and cooked these separately to avoid over-cooking in Crockpot. I removed the meat (which was done in 6 hrs) and added the cooked drained veggies to the meat sauce to reheat on high for 15 minutes. All was good but you could taste the high soidum content.

  • Suzanne

    I found this recipe a few years back on another website and it is now the only way I will make a roast in the crockpot…it is wonderful. The only change I made is to substitute the water with a can of beef broth and 1 cup of good red wine…this makes a little more juice for making gravy and in my opinion, only adds to the great flavor. I also throw in 3-4 unpeeled white rose potatoes and a bag of baby peeled carrots. This can be done in the beginning if you’re going to work or a few hours into cooking if you happen to be at home.

  • Name (required)

    Get a life……

  • Susan Fenton

    Easy to make but SO SALTY. Followed exactly as written
    Susan Fenton

    • Stephanie

      Honestly, this may be too salty for some. I am personally a salt fiend. I have about 6 different types of salt in my house. I don’t believe any one of the prepackaged ingredients have low salt equivalent.

  • Claire

    Has anyone seen a recipe on here consisting of the following:
    Pot roast in crock pot
    seared and stuffed with garlic & bacon
    has red wine, onions, potatoes, carrots

    I can’t find it anywhere but I’m pretty sure I found it on this site. Thanks much!

    • Stephanie Manley

      Not sure about that roast being on my site, but it sure sounds good!

  • Tundra

    How can this sort of thing work for Non Americans? We don’t have those sorts of things in ‘packages’ premade, nor do I know how big a packet is even if I could find some sort of packaged form of it…

    • Stephanie

      I think the package equivalents would be roughly a 1/4 cup for the Ranch Dressing Mix, and the Brown Gravy mix. For the Italian seasoning mix I would think it may be just about a tablespoon.

    • Becky Sheehan

      Do searches for “home made dry Italian dressing mix” and “homemade ranch dressing mix,” etc. I would use about 3 or 4 Tablespoons of each mix. Making your own mixes would allow you to cut back on the salt a little, which even with my penchant for salt, I feel could be reduced in this recipe.

  • Mary Lou

    I make this all the time & it is WONDERFUL! It was a great taste! I usually cook it in a crockpot with a little more water.