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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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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
Place beef roast in crock pot.2
Mix the dried mixes together in a bowl and sprinkle over the roast.3
Pour the water around the roast.4
Cook on low for 7-9 hours.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Beef > Roast
- Cuisine > North American > United States
- Preparation > Time to Make
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Equipment > Crock-Pot
- Occasion > Dinner Party
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: TerriB
On Jan 7, 2009
Wow!!! Yum! I have prepared pot roast for years, and it was never quite this good! I did only add 1/2 pkg of ranch dressing. Also, I didn't have brown gravy - only had turkey gravy mix. SO, we added that and it was just great! What a terrific, adaptable recipe that makes its own delectable gravy! Thank you Yooper!!
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!!
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