1 packet of brown gravy mix
1 packet of Italian seasoning mix
1 packet of ranch dressing mix

Make a dry rub and pat it all over the roast. Put roast into crock pot and pour in water until water is halfway up the side of the roast. Cook on low for 8 to 10 hours. Delicious.

A loooooooooooooooong time. Even when the meat is done, it can remain very tough. Just when you think it's done, but it seems tough, let it cook for another hour or so. This is when the meat gets super tender and oh so yummy!

As far as what to put in, other PPs have it covered. I like to do onion soup mix, some boullion cubes and water or beef broth. I also quarter some onions and rough chop some celery & carrots to put in as well.

I like to use a pack of Lipton soup mix & a can of Campbell's cream soup (my husband hates mushrooms, so I use cream of asparagus).

Another option that is not as indulgent as the cream soup version is to just pour a jar of peperoncini over the roast.

Either way, I usually start it off on high first thing in the AM. By the time I'm ready to leave for work, it's bubbling, and then I turn it down to medium-low. Then I just leave it on all day.

If I'm feeling fancy, I'll brown the meat on all sides before putting it in the crockpot with a couple chopped onions, garlic, beef broth, a little red wine, bay leaf, thyme, and salt and pepper and cook on low for 8 hours.

If I'm feeling trashy, which is usually, I'll throw that bad boy in the crock pot raw along with a can of Campbell's golden mushroom soup, a packet of Lipton onion soup mix, and a splash of sherry and cook on low for 8 hours. The trashy version makes the tastiest gravy!

I have 2 lb. roast (top round roast). For how long do I cook it in the crock pot?

any recommendations on ingredients to add for flavor?