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Easy Pot Roast Recipe With Ranch Dressing

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Easy Pot Roast Recipe That Skinny Chick Can Bake
Easy Pot Roast Recipe That Skinny Chick Can Bake from www.thatskinnychickcanbake.com

Description

Pot roast is a classic comfort food that is easy to make and always satisfying. This easy pot roast recipe combines tender beef and vegetables with a creamy ranch dressing. It’s an all-in-one meal that’s sure to be a hit with your family. The slow cooker does most of the work, so you can relax while the pot roast cooks to perfection. The ranch dressing adds a flavorful twist to the familiar flavors of pot roast.

Prep Time

This easy pot roast recipe takes about 15 minutes to prepare. All you need to do is season the beef, chop the vegetables, and mix the ranch dressing. Once that’s done, you can set the slow cooker and forget about it until it’s done.

Cook Time

This pot roast will take about 8 hours to cook in a slow cooker on low. It’s best to start it in the morning and let it cook all day. Alternatively, you can cook it on high for 4-5 hours.

Ingredients

  • 2-3 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 1 cup beef broth
  • 2 cups baby carrots
  • 2 cups baby potatoes
  • 1 cup ranch dressing

Instructions

1. Season the beef with the garlic powder, onion powder, oregano, basil, salt, and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the beef and brown on both sides. Transfer the beef to the slow cooker.

2. Add the beef broth to the slow cooker. Add the baby carrots and potatoes to the slow cooker. Cover and cook on low for 8 hours or on high for 4-5 hours.

3. When the beef and vegetables are tender, remove them from the slow cooker and place them on a serving platter. Discard the cooking liquid.

4. Drizzle the ranch dressing over the top of the beef and vegetables. Serve warm.

Equipment

  • Large skillet
  • Slow cooker
  • Serving platter

Notes

If you don’t have a slow cooker, you can make this recipe in a Dutch oven. Brown the beef in the Dutch oven and then add the beef broth and vegetables. Cover and cook on low for 3-4 hours or on high for 1 1/2 -2 hours.

Nutrition: Per Serving

Calories: 439, Fat: 19g, Saturated Fat: 6g, Cholesterol: 109mg, Sodium: 1004mg, Carbohydrates: 15g, Fiber: 3g, Sugar: 4g, Protein: 47g.

Recipe Tips

  • Make sure to use a high-quality ranch dressing for this recipe. The flavor of the ranch dressing will really stand out in this dish.
  • Feel free to use other vegetables in this recipe. Carrots and potatoes are classic, but you can also use mushrooms, onions, celery, and other vegetables.
  • If you want a thicker sauce, you can add a tablespoon of cornstarch to the ranch dressing before drizzling it over the pot roast.
  • You can also add a tablespoon of Worcestershire sauce to the pot roast before cooking for even more flavor.

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