To Die For Slow Cooker Pot Roast

Prep Time
Cook Time
7h 10m
Ready In

"I've been making this roast for years and it's perfect for a Sunday meal and for those busy weeknights. It is comfort food at its best and is REALLY GOOD and I have turned more people to this recipe than I can count! It is not an original creation of mine, but I was surprised that it wasn't on this site seeing that it is on other sites. I'm placing it here to "spread-the-word" for this most successful dish."

Original recipe yields 8 servings


  • Serving Size: 1 (252.7 g)
  • Calories 317
  • Total Fat - 10.6 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 150.7 mg
  • Sodium - 255.6 mg
  • Total Carbohydrate - 1.5 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.4 g
  • Protein - 50.7 g
  • Calcium - 43.8 mg
  • Iron - 4.3 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.2 mg

Step 1

Place beef roast in crock pot.

Step 2

Mix the dried mixes together in a bowl and sprinkle over the roast.

Step 3

Pour the water around the roast.

Step 4

Cook on low for 7-9 hours.


Step 5

Use onion soup mix instead of ranch.

Step 6

Add one cup,of red wine.

Step 7

If you want to add veggies to your pot roast; add potatoes,carrots,mushrooms,celery and onion 2-3 hours before end.

Step 8

I haven't used these "variations" because it is sooo successful as is.

Step 9

I normally make my veggies on the side, such as mashed potatoes, or vegetables of choice.

Step 10

The gravy comes out incredible.

Tips & Variations

No special items needed.



Well all the reviews are right. Delicious gravy and roast. Easy to make and wonderful to come home to. I added carrots so we would have all dinner dishes covered. Family loved this and we have some great leftovers for the next couple of days. Next time I would try red wine instead of water to see how that turns out.

review by:
(28 Sep 2019)


This is the only pot roast I make anymore. Just absolutely delish! I have served it with Kluski noodles for a change of pace, but I usually make it with potatoes, carrots, and onions. I put the potatoes (red or gold) underneath the roast before putting it into the crock pot. Also, I usually sear the roast on the stovetop first to add that nice browned taste to the roast. Also, I add a bit more salt when thickening the gravy, and a little Kitchen Bouquet or Gravy Master. And one more note: Thicken your gravies with cornstarch mixed in water, rather than flour. So much better.

review by:
(9 Apr 2019)


This roast is delicious. So tender and flavorful! Made the gravy thicker to have over mashed potatoes and the meat. My family devoured it!

review by:
(4 Mar 2019)


This is a recipe that has a lovely blend of flavors for a delicious roast and fantastic gravy for over the roast and potatoes. DH used the leftovers to make a sandwich with the meat and poured leftover gravy over all. Definitely will be using this recipe again.

review by:
(10 Dec 2018)


The gravy is the star of the dish...I cut the recipe in half and used a rump roast...that's what I had in the freezer...the meat came out nice and tender...not falling apart due to lack of extra fat...served it with mashed potatoes and carrots...made for FYC tag game...

review by:
(1 Dec 2018)


Adding my accolades for this yummy recipe! The house smelled amazing when I came home from work. The roast was so flavorful and tender. My store did not carry the specific oz size packets you specified (not any of them were in the designated oz packages!) - so I just used 1 packet each of the brown gravy and ranch - then used 1 and 1/2 packet of the Italian dressing mix since its packet was even smaller. Nonetheless, the roast turned out GREAT! Thank you!!

review by:
(25 Oct 2018)