Slow Cooker Pot Roast with Ranch Dressing
A tender and flavorful slow cooker pot roast seasoned with savory herbs and served with a creamy ranch dressing sauce for a delicious twist on a classic comfort meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6
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 celery stalks, cut into 2-inch pieces
1 medium yellow onion, cut into wedges
4 cloves garlic, minced
1 cup beef broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 cup ranch dressing
Instructions
Season the beef chuck roast evenly with salt and black pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat.
Sear the roast in the skillet for 3-4 minutes on each side until browned. Remove from heat.
Place the carrots, celery, onion, and garlic in the bottom of the slow cooker.
Place the seared roast on top of the vegetables in the slow cooker.
Pour the beef broth over the roast and vegetables.
Sprinkle the dried thyme, rosemary, and oregano evenly over the roast and vegetables.
Cover the slow cooker and cook on low for 8 hours until the roast is tender and easily shredded with a fork.
Remove the roast and vegetables from the slow cooker and place on a serving platter.
Pour the cooking liquid from the slow cooker into a saucepan and heat over medium heat until simmering.
Whisk in the ranch dressing until fully combined and heated through, creating a creamy sauce.
Serve the pot roast and vegetables with the ranch dressing sauce drizzled on top or on the side.