Slow Cooker Garlic Ranch Pot Roast -

Slow Cooker Garlic Ranch Pot Roast

Experience the cozy comfort of a Slow Cooker Garlic Ranch Pot Roast that fills your home with irresistible aromas and warmth. This heartwarming dish features tender chuck roast enhanced with zesty ranch and savory garlic, complemented by colorful vegetables. Perfect for both novice cooks and seasoned chefs, this recipe allows you to create a delicious meal with minimal effort. Gather your family around the table and savor every bite of this unforgettable, hearty meal.

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Ingredients

3-4 pound chuck roast

1 packet ranch dressing mix (about 1 oz)

1 packet onion soup mix (about 1 oz)

1 cup beef broth

6 cloves garlic, finely minced

4 large carrots, chopped into thick chunks

3-4 medium-sized potatoes, quartered (peeling optional)

1 medium onion, cut into wedges

Salt and freshly cracked black pepper, to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions

Prep the Roast: Start by patting the chuck roast dry using paper towels to remove excess moisture. This step helps to achieve a better sear. Generously season all sides of the roast with salt and freshly cracked black pepper.

Sear the Beef: In a large skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, carefully add the seasoned roast to the skillet. Sear each side for about 3-4 minutes until a deep, golden-brown crust forms. Once browned, remove the roast from the skillet and set it aside on a plate.

Prepare Vegetables: In the bottom of your slow cooker, create a base layer with the chopped carrots, quartered potatoes, and onion wedges. Make sure the vegetables are evenly spread out to allow for proper cooking.

Mix the Seasonings: In a small mixing bowl, combine the ranch dressing mix, onion soup mix, and minced garlic. Stir until well combined. Sprinkle this flavorful mixture evenly over the bed of vegetables in the slow cooker.

Add the Roast: Place the seared chuck roast on top of the seasoned vegetables. Carefully pour the beef broth around the roast, ensuring it seeps into the vegetables and that the seasoning remains distributed across the dish.

Slow Cook: Cover the slow cooker with its lid and set the heat to low. Allow it to cook for 8-10 hours, or until the roast is fork-tender and easily shreds when pulled apart.

Serve: After cooking, use tongs to carefully remove the roast from the slow cooker. Let it rest for about 5-10 minutes. Then, shred the meat into large chunks and gently mix it back in with the vegetables. Use a ladle to drizzle some of the flavorful cooking juices over the dish, adding moisture and flavor.

Enjoy: Serve warm, accompanied by crusty bread or over a bed of fluffy rice for a heartwarming meal that’s sure to satisfy!

Prep Time: 15 minutes | Total Time: 8-10 hours | Servings: 6-8

Presentation Tips:

- Consider serving the pot roast in a large serving dish with the vegetables artfully arranged around the shredded meat. Sprinkle with fresh parsley on top for a vibrant touch.

- Pair the dish with freshly baked bread or a side salad for a complete meal experience!