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A Pot Roast Recipe So Great It's to Die For

I love preparing tasty recipes and sharing them with others.

How to Make To-Die-For Crock Pot Roast

This ranch-dressing-mix crock pot roast recipe has been circulating the web for a few years. I found it a year ago, and with a few additions to the recipe, this to-die-for pot roast is now in regular rotation on my family's dinner menu.

This recipe is perfect for those cuts of beef that can take a few hours to tenderize. This mouthwatering recipe couldn't be easier to make, and you can prepare just the pot roast—or you can prepare an entire meal in the crock pot (the meat, the veggies, the whole shebang in one go).

If you're a fan of quick and easy, this recipe is for you. Some water, three flavor packets, meat, veggies, and your trusty crock pot are all you need for this delectable dish. It's pretty dump-and-run. It couldn't be simpler.

Curious about this crock pot roast? Here's the basic recipe. Let's get started!


  • 1 three-pound chuck roast
  • 1 packet brown gravy mix
  • 1 packet Hidden Valley ranch dressing mix (either the buttermilk or milk mix packet is fine)
  • 1 packet Italian dressing mix (I like Good Seasons)
  • 1/2 to 1 cup of water
  • Carrots (optional)
  • Peas (optional)
  • Cilantro (optional)
  • Potatoes (optional)


  1. Pierce the chuck roast a few times with fork (or not, some people think this makes the roast tough; I think it's ok when you are slow-cooking in the crock pot).
  2. Place chuck roast into bottom of crock pot.
  3. Combine the three mix packets in a bowl, and sprinkle the mixture over and around the roast.
  4. Add a 1/2 cup of water around the chuck roast.
  5. Set on low, and cook until roast is tender (approximately 8 hours).

Note: Some of the mix will still be on the roast after several hours if the water doesn't cover your roast (and it probably won't). I turn my roast after several hours so the powder mix isn't left on top.

How to Deal With All the Salt

Those little seasoning packets taste good for a reason: lots of salt!

If you are watching your salt intake or have cut back on salt so much that you can taste salt in most pre-packaged foods, then you might want to adjust the amount of mix you use from the seasoning packets in this recipe.

We've seriously cut back on salt in our family. I can taste salt in almost all prepared foods from the frozen food section of the grocery, so I notice if my roast is too salty.

Here's what I do to remedy the problem:

  • Try using all of the brown gravy packet and just half of each of the Italian and ranch packets, for example.
  • Add more water (a cup instead of half a cup).
  • Add vegetables (more on that in a moment).

When Should I Add the Vegetables to My Crock Pot Roast?

If you are cutting your vegetables into smaller pieces—such as baby carrots and fingerling potatoes—add them later, about halfway through the cooking process. Otherwise, they'll turn to mush.

Now, don't get me wrong, mush can be good. As the vegetables break down, they make a very nice gravy in the crock pot. But mystery vegetables may not look that appetizing—particularly for guests. So, add your vegetables about halfway through the cooking process, and they'll look just right when the roast is tender and done.

What Can I Have as a Side for My Roast?

  • Sweet Tea: Here in the South, we love tea. Especially sweet tea.
  • Red Wine: Need I say more?
  • Bread Rolls: Hot and fresh out of the oven? Yes, please. You can devote some time to this and make them from scratch, or you can stick with simple and easy and buy pre-made rolls from the grocery store.
  • Salad: A light, refreshing salad is the perfect complement to this hearty, savory dish.

If you made this recipe, please let me know how it went! Did you like it? What did you add or change? Do you have a recipe that you found worked better for you? I'm always looking to improve my recipes and try new ones, so I love hearing what you have to say. Thanks for stopping by!