To Die for Pot Roast

There is nothing better than a tasty beef roast. Perhaps you had these growing up as a child on Sunday afternoons, or on special holidays. You can make a delicious to die for pot roast at home that tastes just like it came from a restaurant.

sliced pot roast and gravy on a platter

This recipe is so easy to make. You really can use just about any beef roast, I personally like to use chuck roast. Add a few extra ingredients that you most likely already have in your pantry, and you can put this roast together easily and quickly. 

Your family will think that you worked your fingers to the bone on this delicious roast.

Hands down, this is one of my favorite roasts to make because it is completely reliable. So if you are a beginner cook or someone whose roast attempts in the past haven’t been ideal, this is your recipe.

This to die for pot roast has variations for both the Instant Pot and the slow cooker. This recipe is made for the busy cook.

You are going to use three packaged dry mixes for this roast. These three mixes will make for a very flavorful pot roast.


Here’s a list of what you need:

  • Beef roast
  • Hidden Valley Ranch dressing mix
  • Brown gravy mix
  • Italian dressing mix
  • Water

You won’t need to add anything else, so I find this recipe is perfect for a busy weeknight. Serve some mashed potatoes with this flavorful pot roast and you will be in business.

pot roast with mashed potatoes and gravy on a plate

How to Make Pot Roast with Ranch Seasoning

Differences between the Slow Cooker and the Instant Pot cooking methods:

  • The amount of time it takes to cook the roast.
  • Instant Pot method uses vegetable oil to brown the roast. Vegetable oil is not needed for the slow cooker method.
  • Everything else is the same.

Instant Pot Directions

  1. Set the Instant Pot to Sauté and add two tablespoons of vegetable oil. When the pot is hot add the roast.
  2. Sprinkle the Ranch dressing mix, Italian salad dressing mix, and brown gravy mix over the roast.
  3. Add water and cook for 60 minutes on the high manual setting. You may perform a quick or natural release.

Slow Cooker Directions

  1. Place the roast in the slow cooker.
  2. Sprinkle the Italian salad dressing mix, brown gravy mix, and Ranch dressing mix over the roast.
  3. Add water and cook on low for 6-7 hours.

Let me address this recipe is high on sodium. After years of searching, I have been unable to find lower-sodium alternatives. If you need to stay away from sodium, this recipe is not for you. If you want to mitigate your sodium you may want to serve this with other food that is lower in salt to even out the entire meal.

pot roast on a platter

Love roast beef? Try these recipes!

Best Pot Roast Side Dishes

Be sure to check out more of my beef roast recipes and the easy side dish recipes.

sliced pot roast and gravy on a platter

To Die for Pot Roast

You can make a wonderful To Die for Pot Roast with three simple add ins.
5 from 10 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: American
Keyword: To Die for Pot Roast
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 376kcal


  • 4 pounds roast any cut, to fit size of crock pot
  • 1 package Hidden Valley Ranch Dressing mix
  • 1 package brown gravy mix
  • 1 package Italian Dressing mix
  • 1 1/2 cups water


Instant Pot Directions

  • Instant Pot Directions Add two tablespoons of vegetable oil to the Instant Pot, set the Instant Pot to saute. When the pot is hot add the roast. 
  • Pour over the Italian salad dressing mix, the brown gravy mix, and the Ranch dressing mix. Pour the water into the Instant Pot.
  •  Cook for 60 minutes on high in the manual setting. You may perform a quick or natural release. Serve with mashed potatoes. 

Slow cooker Directions

  • Slow Cooker Directions Turn the slow cooker on the low setting. Place the roast in the slow cooker. Pour over the Italian salad dressing mix, the brown gravy mix, and the Ranch dressing mix. Add water to the slow cooker. Cook on low for 6-7 hours.



Calories: 376kcal | Carbohydrates: 3g | Protein: 65g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 172mg | Sodium: 4940mg | Potassium: 846mg | Sugar: 0g | Vitamin C: 136mg | Calcium: 849mg | Iron: 6.4mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Donna McCracken

    I made a potroast from my sister’s recipe. The recipe called for tomato sauce, tomato paste-the pot roast had a tomato sauce which made it taste so good!!!
    Anyone have a recipe that uses sauces, ??? Sister doesn’t remember the recipe.

  2. PJ

    This is one of my favorite pot roast recipes. My family never gets enough & I make a huge roast in my 8qt Instant pot. I do have to watch my salt intake so I do try to cut back when I can. I recommend making your own Ranch & Italian dressing mixes. Recipes are online. I keep the mixes in labeled jelly jars in my pantry. I’ve tried to make my own gravy mix but it’s never quite the same as McCormicks or Knorr’s, which are my personal favorites.

  3. Susan

    Quick question. Recipe state 10 minutes of prep time and 10 minutes cook time. In the body of the recipe the instructions are to cook on high for 60 minutes. Which is it – 10 or 60 minutes?

  4. bastisraul

    Since I am not a big crock pot fan, I put this in my French Oven for 3 hrs @ 300 degrees and add the potatoes and veggies the last hour of cooking time. Fork tender!!!!!!!!!!! Whole button mushrooms are a nice addition also.

  5. Anonymous

    What I like about this recipe, is that it is so easy, you can tell your kids, your friends who don’t cook, your husband, anyone can cook this recipe. Fair warning, with using soo many off the shelf products it is a little salty, so add potatoes, carrots, and if you can find any lower sodium substitutions by all means use them.

  6. Loretta Wright

    Cooked it for my friend after she had surgery. Her two sisters were staying with her until she recovered. Everyone loved it. Can’t wait to try it on my family.

  7. Angela

    if seasonings are a problem – make them yours. we’ve used lipton onion soup packet and rubbed a tenderized roast with ground up beef boulion (sp?). season it the way you want it. JUST DON’T ADD LIQUID! 🙂

  8. Angela

    whatever you do DO NOT put water into a slow cooker with the pot roast. put a good amount of chopped potatoes into the bottom, the roast on top followed by the seasonings, let cook as directed. the meat will be more tender without the water – i promise you.

  9. ClosetChef

    Made this yesterday and it WAS delicious. The only negative is the horrendous amount of salt in these packets. I will have to recreate much of this from scratch. I cut up one large russet potato and added some frozen mixed veggies (broccoli, cauliflower and carrots) and cooked these separately to avoid over-cooking in Crockpot. I removed the meat (which was done in 6 hrs) and added the cooked drained veggies to the meat sauce to reheat on high for 15 minutes. All was good but you could taste the high soidum content.

  10. Suzanne

    I found this recipe a few years back on another website and it is now the only way I will make a roast in the crockpot…it is wonderful. The only change I made is to substitute the water with a can of beef broth and 1 cup of good red wine…this makes a little more juice for making gravy and in my opinion, only adds to the great flavor. I also throw in 3-4 unpeeled white rose potatoes and a bag of baby peeled carrots. This can be done in the beginning if you’re going to work or a few hours into cooking if you happen to be at home.

    • Stephanie

      Honestly, this may be too salty for some. I am personally a salt fiend. I have about 6 different types of salt in my house. I don’t believe any one of the prepackaged ingredients have low salt equivalent.

  11. Claire

    Has anyone seen a recipe on here consisting of the following:
    Pot roast in crock pot
    seared and stuffed with garlic & bacon
    has red wine, onions, potatoes, carrots

    I can’t find it anywhere but I’m pretty sure I found it on this site. Thanks much!

  12. Tundra

    How can this sort of thing work for Non Americans? We don’t have those sorts of things in ‘packages’ premade, nor do I know how big a packet is even if I could find some sort of packaged form of it…

    • Stephanie

      I think the package equivalents would be roughly a 1/4 cup for the Ranch Dressing Mix, and the Brown Gravy mix. For the Italian seasoning mix I would think it may be just about a tablespoon.

    • Becky Sheehan

      Do searches for “home made dry Italian dressing mix” and “homemade ranch dressing mix,” etc. I would use about 3 or 4 Tablespoons of each mix. Making your own mixes would allow you to cut back on the salt a little, which even with my penchant for salt, I feel could be reduced in this recipe.

  13. Mary Lou

    I make this all the time & it is WONDERFUL! It was a great taste! I usually cook it in a crockpot with a little more water.

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