On hectic days, this is so quick and easy to prep! Convenient packages of dressing and gravy combine to create a sauce worthy of a fall-apart roast. For a filling meal-in-one, serve with mashed potatoes and ladle the juices over top.
&mdash;Arlene Butler, Ogden, Utah

Flavorful Pot Roast

beef

ranch salad dressing mix

Italian salad dressing mix

brown gravy mix

water

parsley,

To tsuop: This is delicious!! Nowhere does the contributor say it is "home made".  If you can't say anything nice, find a "home made" recipe and move on!!

I am the 75 years young Chief Cook and bottle washer in our home.  I made this recipe exactly as posted and it was DELICIIOUS, juicy, and tender.  I put the juices in a small pan and thickened the gravy with 2 TBs flour whisked in 1/2 cup water and served it with mashed potatoes and green beans.  I got rave reviews from my wife of 50 years.  Love your recipes!  Keep up the Great work.

Easy, tasty recipe.  Many reviewers found it too salty.  I wonder if they are only using one roast?  I used two roasts, totaling about 6 pounds.  The flavor reminded me of a french dip, I plan to shred the second roast, make some tasty homemade bread, add some swiss cheese, and use the remaining broth as french dip.  Or, perhaps do an open faced sandwich.  Yum.

I've been making this recipe for twenty years. I only use one boneless chuck roast and put potatoes and carrot chunks under it and cook at 325 in the oven in my covered Dutch oven for about two and a half hours. I also use a bit more water to make sure I have enough of the gravy

This is my favorite pot roast!  I've been making it for years and it is always very good.  I sometimes just buy stew meat, add some potatoes and carrots and do the same thing.

Absolutely delicious and so very easy to make.  The only change I made was to use two small arm roasts that I had on hand rather than chuck roast.  The gravy was delicious.  I will definitely be making this my go-to pot roast recipe from now on!

Did a 2 1/2 # pot roast with half the mixes and turned out perfect. Only there wasn’t much gravy and I added 2 c water and didn’t add beef bouillon to make up for it so it wasn’t as tasty as it could have been. I served the gravy over the roast and mashed potatoes. My husband is a chef and he said the roast was amazing and moist. I will make this from now on but will make sure to make the gravy to match.

Excellent!  I added baby potatoes, portabella and button mushrooms for the last 4 hours.

the finish product was delicious, but I only used half of the packages. I served it with mashed potatoes and corn fritters...

Tried this on Sunday and it was delicious!!! The meat melted in your mouth and it had so much flavor.  I did, however. first season the roast with meat tenderizer, salt, pepper, garlic powder and then browned it in olive oil and the put in the crockpot. Then poured the mixture in the fry pan scrapping up the browned bits from the bottom poured over the meat and added another 1/4 cup of water. Cooked for 41/2 hrs and it was falling apart, so tender!! Will definitely make again!!!

I made some mashed potatoes and served the meat over the potatoes and there were no leftovers!  I used beef stock instead of water and this was the most flavorful roast I've ever had.  Definitely making it again!

Family favorite. My daughter first made this & we thought it too salty, too, so she recommended when I make it, add 1/2 packets of ranch & Italian dressing mix & use lower sodium gravy mix. I do & that helps lower sodium. Very easy, tasty.

This is the first recipe review I have ever given, and this recipe deserves all the accolades it can possibly get! I am not even a big meat eater, but I have made this pot roast TWICE in the past month.  I hate salty food, and I didn't find this this salty at all.  I only made one roast, and slid a few chopped up potatoes, carrots, onions, and garlic cloves under it (to make it all fit in my 4 quart crockpot).  I also added 1/4 cup of water to the recipe (because I love the gravy)!  My family likes the beef (which totally falls apart) and potatoes, while I favor the gravy and carrots.  We all enjoy it over rice pilaf.  It smells SO good while its simmering merrily in the crockpot ~ Try it tonight!

This is a very tasty recipe. I agree with the previous poster, make sure you use the amount of meat or it will be salty. There has been times where I omitted the Italian dressing.  Just using the gravy mix and the ranch dressing is still very flavorful.

i though this pot roast was excellent after its cooked i shred it up and thicken the juices with some cornstarch then add the meat back into the juice very yummy

I changed up the seasoning a little based on what I had in the pantry. I used 1 packet of mushroom gravy mix, 1 pack of ranch seasoning, and 1 packet of Lipton's Onion Mushroom soup mix. I also added potatoes, carrots, celery, and onion on top of the roast. It was fantastic!!! I will definitely be making it again. It was so easy and it tastes delicious.

I didn't change a thing.  My family loved it. Very flavorful and fall apart tender.

Made this in the crock pot last Sunday. YUMMY! This will be my go to recipe. Very easy to make.

It is very flavorful but also very salty. I like things a little salty and this was too salty for me.

We love this recipe, easy and great taste

flavorful pot roast

Prep Time: 10 minutes

Cook Time: 7 hours

Total: 7 hours, 10 minutes

Servings: 15

Author : Taste of Home

Ingredients

Instructions

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