Slow cookers save the day when it comes to weeknight cooking, and this flavorful Slow Cooker Ranch Pot Roast proves it time and time again. A classic recipe remastered with savory Hidden Valley® Ranch Seasoning!
This post was written in partnership with Hidden Valley® Ranch.
There’s nothing better than knowing early in the day that you’ve already made dinner.
How do you make pot roast in the slow cooker?
This pot roast is a breeze and especially delicious (and easy) when you add Hidden Valley® Ranch Seasoning to give it that unforgettable flavor boost.
- Begin by brushing the roast with the spice.
- Then add to the slow cooker with a few cloves of garlic and some broth and cook for about five hours.
- Finally, you open the pot, add the carrots, potatoes, and pearl onions, and continue cooking for a few more hours. This is a dinner to celebrate.
What’s the best beef for pot roast?
The two best cuts of beef for pot roasts are chuck and bottom round. Chuck is a bit fatter and will fall apart (in a good way) if you cut it. Bottom round is a lean cut but will still be tender in the pot.
How are leftovers stored?
TOP! This pot roast is even better the second day.
Slow cooker ranch pot roast
This recipe was inspired by a similar recipe from Hidden Valley®
ingredients
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4 pounds of beef chuck or round roast
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1 ounce (4 tablespoons) HIDDEN VALLEY® ORIGINAL RANCH® SEASONING AND SALAD DRESSING MIX SHAKER
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1 cup low-sodium beef or chicken broth
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3 cloves of garlic
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1 1/2 pounds new potatoes, halved or quartered if on the large side
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5 large carrots, peeled and cut into 1-inch pieces
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8 ounces peeled pearl onions
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2 tbsp chopped fresh parsley (for garnish)
method
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Season Meat:
Place the beef on a plate and sprinkle with the Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix and rub into the meat.
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Cook the pot roast slowly:
If your slow cooker has a trivet, place it in the pot (this makes it easier to remove the roast). Add the meat, broth and garlic to the pot and cook on low in a slow cooker or in an Instant Pot on ‘slow cook’ on ‘normal’ for 5 hours.
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Put the vegetables in the pot:
Add the potatoes, carrots and onions to the pot. Close the lid and cook for another 3 hours or until the vegetables are tender.
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Surcharge:
Remove the meat from the pot and cut into 1/2 cm thick slices. Discard the garlic cloves.
Serve the slices on a platter surrounded by the vegetables or in individual shallow bowls.
Pour some of the broth over the meat and vegetables and sprinkle with parsley.
