To Die For Roast

  • Servings : 8
  • Cook Time : low 7-8 hours

To Die For Roast

  1.  Mix the dry packages in a bowl.
  2. Spray your crock pot and put your roast in.
  3. Put the seasoning’s on top and add your water.
  4. Cover and Cook

Slice up and serve with mashed potatoes. (I cook on high because it makes the roast really tender).

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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Main Ingredient:


  • 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

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Recipe Comments

Comments (33)

  1. posted by Laurie on Dec 31, 2011

    what should the internal temp be

    • posted by The Guys on Dec 31, 2011

      Pork Roast should reach 145º-150ºF. internal temp, according to USDA.

  2. posted by Sharon Kinney on Dec 11, 2011

    This was good. But next time I will try a different cut of meat. I used a bottom round roast..

  3. posted by Joan Goodwin on Dec 9, 2011

    we LOVE your recipes. Keep them comin’ !!!

  4. posted by Victoria on Dec 9, 2011

    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.

    • posted by Ree on Dec 9, 2011

      Geez, I feel so bad for you !! That stinks…I’m trying the chuck roast tomorrow…will let you know how it turns out!

    • posted by Jan on Jan 6, 2012

      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. 🙂

  5. posted by Susie on Dec 5, 2011

    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!

  6. posted by tammy on Dec 4, 2011

    can i use a tri tip for this?

  7. posted by Sue on Dec 1, 2011

    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.

    • posted by Rona on Dec 28, 2011

      Did you add any more liquid with the added veggies?

    • posted by The Guys on Dec 29, 2011

      Nope, Just added them right in the mix. There’s enough moisture here to take care of it.

  8. posted by Missy Stephens Mulkey on Dec 1, 2011

    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!

  9. posted by mike on Nov 11, 2011

    making this on Sunday looks good 🙂

  10. posted by Pappy on Nov 4, 2011

    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.

    • posted by The Guys on Nov 4, 2011

      That’s great news! So your cooking credibility will prevail!

  11. posted by Cele Deemer on Oct 20, 2011

    Your entire HOUSE will smell delicious for three days after making this roast! It’s wonderful.

  12. posted by Jan on Oct 6, 2011

    I still cook on high for 6-7hours. Makes it really tender. 🙂

  13. posted by deborah on Oct 4, 2011

    the ilalian seasoning– is this a dry powder mix — like the ranch dressing ??

    • posted by The Guys on Oct 4, 2011

      Deborah – I’ve updated this page to include the graphic of the packet we use. Hope this helps.

  14. posted by Eileen on Sep 13, 2011

    We like to use a tri-tip roast in the crock-pot!

  15. posted by Angela Brown on Sep 9, 2011

    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!

    • posted by Gregg on Sep 9, 2011

      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.

    • posted by Angela Brown on Sep 9, 2011

      Thanks Gregg. In your opinion what is the best roast to buy? I see most people prefer the chuck roast.

    • posted by Gregg on Sep 9, 2011

      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.

  16. posted by Denise on Sep 8, 2011

    This is DELISH!! I cooked it on LOW for 8 hours, nice and juicy…thanks

    • posted by Gregg on Sep 8, 2011

      Thanks for reporting back!

  17. posted by bidee on Sep 7, 2011

    Thanks Gregg!

  18. posted by Gregg on Sep 7, 2011

    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….

  19. posted by Elizabeth on Sep 7, 2011

    How long do you cook it?

    • posted by Gregg on Sep 7, 2011

      Look to the top of the page on the right side for the info..

  20. posted by bidee on Sep 7, 2011

    How long do you cook on high?

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