Reviewed: May 13, 2010

4 stars for ease of preparation. I have been making versions of this roast for years. It can be made with 1 can beef broth instead of the gravy mix and water; water & gravy- or broth-, and Italian dressing mix; or 2 pkg Italian dressing mix, beef broth -or water & gravy mix-; any combination works. The sodium content will vary with what you end up using. It falls apart so you can easily shred for sandwiches. Also I've made with top or bottom round for less fat. I usually fix mashed potatoes with it and don't salt them. Leftover beef and juices are good for beginnings of soup next day- refrigerate and then skim off the fat that has hardened.

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Reviewer:

Gloria

Reviewed: May 12, 2010

2 thumbs up! Of all the slow cooker roast recipes I have tried... there have been many due to my hectic schedule, this is by far the easiest and most tasty. I added quartered potatoes and baby carrots to the cooker to complete this meal. The coloring of the veggies due to the packet mixes were inviting. The flavor was exceptional. Thanks for such a keeper killer recipe!

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Reviewer:

mammygirl

Cooking Level: Expert

Home Town: Gas City, Indiana, USA

Reviewed: May 18, 2010

My father in law made this same roast. Really good. I always braise the meat before I add it to the crockpot and add a sliced onion or two. Phenom gravy and really good over garlic/rosemary mashed potatoes. NOTE: If the inclination takes, you can use lemon-lime soda instead of the water. Also, if you're pinching pennies, this also works with stew meat.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Sep. 29, 2010

Couldn't find Italian packet, so substituted 1/2 cup Italian salad dressing and omitted 1/2 cup of the water to compensate... Delish! I will never make slow cooker roast any other way again.

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30 users found this review helpful

Reviewer:

Cher73

Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada

Living In: Newmarket, Ontario, Canada

Reviewed: May 17, 2010

I made this for dinner last night (we were having a potluck kinda thing... I made this beef for sandwiches). I only changed one thing and added another. Instead of water I used beef broth. I added 1 George Killians Irish Red beer in for flavor. Holy Ale this was the most tender beef roast w/incredible flavor! Everyone fell head over heels for this! :) I of course directed them to this site! Always find gems here! :)

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Reviewer:

TMCKASUN

Reviewed: Feb. 9, 2011

Really easy and the kids loved it. Chuck can be a bit fatty, so I strained the grease out of the "sauce" after cooking and before serving

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Reviewer:

Jane

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

Reviewed: Jul. 21, 2011

Instead of the water, I use a can of beef broth and add a sliced onion. Truly delicious... my family always goes crazy for this. They like it over egg noodles as opposed to adding taters and I'll usually add carrots to the mix. Great recipe, Kerstin!

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Reviewer:

~TAYLOR~

Cooking Level: Intermediate

Home Town: New Rochelle, New York, USA

Living In: Palm Springs, California, USA

Reviewed: Sep. 14, 2010

Well....I reviewed this before it was published, but they didn't move my review! SO, here you go again! WONDERFUL! This recipe is the BEST Roast I have ever had! I have made it several times, and it's always perfect! I have used the packets on chicken also, and it turned out really good, and used just the italian dressing/water on a pork tenderloin for pulled pork and it was great, but I will NEVER cook a roast any other way! Thanks Kerstin!

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Reviewer:

Brooke129

Cooking Level: Intermediate

Home Town: West Monroe, Louisiana, USA

Living In: Fayetteville, Arkansas, USA

Reviewed: May 13, 2010

This was good. The meat was very moist and tender. The flavor was good, but not "Wow." I added potatoes to it and I would make it again.

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Reviewer:

Alissa

Cooking Level: Intermediate

Home Town: Cedarburg, Wisconsin, USA

Living In: Sheboygan, Wisconsin, USA

Reviewed: Mar. 20, 2011

I've made this on several occations, although never in the slow cooker. Always in the oven. As is, it is extremely salty! I like the flavor, though, so I keep trying it. I've tried using reduced sodium gravy mix, and it's still super salty. This last time, I replaced the brown gravy mix with cracked peppercorn gravy mix for steak (1.25 oz). It doesn't have any sodium at all. It was SOOO much better, and still plenty salty enough.

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