Slow Cooker Pot Roast with Ranch Dressing
A tender and flavorful slow cooker pot roast infused with ranch dressing seasoning, perfect for a comforting family meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6
Ingredients
3 pounds beef chuck roast
1 packet (1 ounce) ranch dressing mix
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon dried dill weed
1 teaspoon black pepper
1 teaspoon salt
4 medium carrots, peeled and cut into 2-inch pieces
3 medium potatoes, peeled and cut into chunks
1 medium onion, sliced
2 cloves garlic, minced
1 cup beef broth
2 tablespoons olive oil
Instructions
In a small bowl, combine the ranch dressing mix, garlic powder, onion powder, dried parsley, dried dill weed, black pepper, and salt.
Rub the spice mixture all over the beef chuck roast evenly.
Heat olive oil in a large skillet over medium-high heat.
Sear the roast on all sides until browned, about 3-4 minutes per side.
Place the sliced onion, carrots, potatoes, and minced garlic in the bottom of the slow cooker.
Place the seared roast on top of the vegetables.
Pour the beef broth 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 let the meat rest for 5 minutes before slicing.
Serve the pot roast sliced with the cooked vegetables and spoon some of the cooking juices over the top.