Description
A tender and flavorful slow cooker pot roast made with a savory blend of vegetables and topped with creamy ranch dressing for an extra burst of flavor.
Ingredients
3 pounds beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
4 medium carrots, peeled and cut into 2-inch pieces
3 medium potatoes, peeled and cut into 2-inch chunks
1 medium onion, sliced
3 cloves garlic, minced
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 cup ranch dressing
Instructions
Season the beef chuck roast evenly with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes on each side until browned. Remove from heat.
Place the carrots, potatoes, and onion in the bottom of the slow cooker.
Add the minced garlic over the vegetables.
Place the seared roast on top of the vegetables in the slow cooker.
Pour beef broth and Worcestershire sauce over the roast and vegetables.
Sprinkle dried thyme and dried rosemary evenly over the roast and vegetables.
Cover and cook on low for 8 hours, or until the meat is tender and easily shredded with a fork.
Remove the roast and vegetables from the slow cooker and place on a serving platter.
Drizzle the ranch dressing evenly over the roast and vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 8 hours