Easy Slow Cooker Pot Roast (Print Version)
# Ingredients:
01 -
3-4 pounds beef chuck roast
02 -
1½ cups low sodium beef broth
03 -
1 packet dry ranch seasoning mix
04 -
1 small onion, sliced
05 -
6 potatoes (russett or red), scrubbed and quartered
06 -
2 carrots, cut into 2" pieces
# Instructions:
01 -
For more flavor, season the chuck roast with the dry ranch seasoning mix and let it rest for one hour before cooking. This step is optional but enhances the taste.
02 -
Place the beef chuck roast in your slow cooker. Pour the beef broth over the meat and sprinkle with the ranch seasoning (if you didn't pre-season). Top with the sliced onions.
03 -
Cover and cook on High for 3-4 hours or on Low for 6-8 hours. The meat should start to become tender during this time.
04 -
During the last 2 hours of cooking, add the quartered potatoes and carrot pieces around the roast. Continue cooking until both the meat and vegetables are tender.
05 -
Once cooking is complete, carefully transfer the meat to a serving platter. Cover loosely with foil and let rest for 10-15 minutes before slicing. This helps the juices redistribute for a more tender roast. Arrange the cooked vegetables around the meat and serve.
# Notes:
01 -
If your pot roast isn't fork tender after the cooking time, it needs more time. Cook for another 30-60 minutes, or cut the roast into four pieces to speed up cooking.
02 -
For extra flavor, use Better Than Bouillon beef paste at double strength instead of packaged broth.
03 -
You can make your own ranch seasoning mix with buttermilk powder, garlic powder, dried herbs, and onion powder.