Description
A tender and flavorful slow cooker pot roast seasoned with a ranch dressing mix for an easy and delicious meal. Perfectly cooked beef with vegetables, ready to serve after hours of slow cooking.
Ingredients
3 pounds beef chuck roast
1 packet (1 ounce) ranch dressing mix
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon salt
1 tablespoon olive oil
4 medium carrots, peeled and cut into 2-inch pieces
3 medium potatoes, peeled and cut into chunks
1 medium onion, cut into wedges
2 cloves garlic, minced
1 cup beef broth
Instructions
In a small bowl, mix the ranch dressing mix, garlic powder, onion powder, black pepper, and salt.
Rub the seasoning mixture evenly over the entire surface of the beef chuck roast.
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, onion, and minced garlic in the bottom of the slow cooker.
Set the seared roast on top of the vegetables in the slow cooker.
Pour the beef broth over the roast and vegetables.
Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Remove the roast and vegetables from the slow cooker. Let the roast rest for 10 minutes before slicing.
Serve the sliced pot roast with the cooked vegetables and spoon some of the cooking liquid over the top.
- Prep Time: 15 minutes
- Cook Time: 8 hours