Name: Slow Cooker Ranch Pot Roast
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 4 pounds beef chuck or round roast -; 1-ounce (4 tablespoons) HIDDEN VALLEY® ORIGINAL RANCH® SEASONING & SALAD DRESSING MIX SHAKER -; 1 cup low-sodium beef or chicken stock -; 3 garlic cloves -; 1 1/2 pounds new potatoes, halved, or quartered if on the large side -; 5 large carrots, peeled and cut into 1-inch chunks -; 8 ounces peeled pearl onions -; 2 tablespoons chopped fresh parsley (for garnish) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Ranch Pot Roast

1. 4 pounds beef chuck or round roast -

2. 1-ounce (4 tablespoons) HIDDEN VALLEY® ORIGINAL RANCH® SEASONING & SALAD DRESSING MIX SHAKER -

3. 1 cup low-sodium beef or chicken stock -

4. 3 garlic cloves -

5. 1 1/2 pounds new potatoes, halved, or quartered if on the large side -

6. 5 large carrots, peeled and cut into 1-inch chunks -

7. 8 ounces peeled pearl onions -

8. 2 tablespoons chopped fresh parsley (for garnish) -

How to cook deliciously - Slow Cooker Ranch Pot Roast

1. Stage

Season the meat: Set the beef on a plate and sprinkle it with the Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix, rubbing it into the meat.

2. Stage

Slow cook the pot roast: If your slow cooker has a trivet, place it in the pot (this makes removing the roast easier.) Add the meat, stock, and garlic to the pot and cook for 5 hours on low in a slow cooker, or in an instant pot on ‘slow cook’ set to ‘normal’.

3. Stage

Add the vegetables to the pot: Add the potatoes, carrots, and onions to the pot. Close the lid and cook for 3 more hours, or until the vegetables are tender.

4. Stage

Serve: Remove the meat from the pot and slice it into 1/2-inch thick slices. Discard the garlic cloves. Serve the slices on a platter surrounded by the vegetables or in individual shallow bowls. Spoon some of the broth over the meat and vegetables and sprinkle with parsley.