I recently had a friend ask me to post more easy crock-pot recipes, and frankly, you can’t get much easier than this! I originally found this recipe in a thread on a sweepstakes site, so I can’t credit the creator. However, I can speak to how great this recipe is, because we have made it numerous times!


1 roast (chuck, rump, bottom round…doesn’t really matter…use what you have, or what is on sale!)

1 envelope Ranch dressing mix

1 envelope Italian dressing mix

1 envelope brown gravy mix

Cut/diced vegetables


Place your roast in your crockpot. I have done this with a frozen, and with a defrosted roast and both work just fine (you’ll just have to cook it a bit longer with a frozen roast). Want to gild the lily? Sear off your roast just a tiny bit before putting it in the crock pot. Simply take your defrosted roast and brown it lightly on all sides in a skillet with a bit of olive oil. (However, this is NOT at all necessary, and I RARELY do this.)

Next, cut up the vegetables that your family enjoys. We like to use potatoes and carrots, and an occasional piece of celery. I think onions would be delicious, but I am not allowed to buy them (my husband thinks they are gross.)

Mix up your three envelopes in a small mixing bowl (one with a spout works well), with about 1/2 c. to 3/4 c. of water. Stir well, and dump over your meat and veggies.

Cook on low about 6 hours (possibly a bit longer if you are using a frozen roast.) The longer this roast cooks, the better! Your house will smell wonderful, and you will have a tender roast that falls apart on your fork! The leftovers are excellent to use in soup or casseroles as well.

Enjoy this VERY easy and tasty meal! Happy crock-potting!