Slow Cooker Ranch Pot Roast

January 12, 2016


I’ll be the first to admit that roast wasn’t really in my cooking repertoire when I was first married. My husband grew up eating roast and potatoes every week, usually on Sundays, like most of the midwestern families I knew. Seeing as that my mom was never a huge fan of roast, we rarely ate it at our house.

Although roast isn’t something this vegetarian eats anymore, it’s still one of my husbands favorite meals to eat, and one of my favorite meals to make because it’s so incredibly easy. And on top of that, it makes great leftovers for at least two lunches for Joe during the week, giving this time-pressed mom even more to love.

To keep things from getting boring, I’ve been mixing up my roast game with various seasonings and sauces. This most recent version is hardly classy or fancy, but it’s most certainly delicious and quick, which for a weekend is most certainly a win in my book.


Slow Cooker Ranch Pot Roast
Recipe type: entree, main dish, meat
  • 1 (3- to 4-lb) beef roast, thawed
  • 1 container (32-oz) unsalted chicken stock
  • 1 packet (1 oz) ranch seasoning mix
  • 4 tablespoons butter (1/2 stick)
  • 6 ro 8 small red potatoes, cut in half
  1. Place roast in 4- to 5-quart slow cooker. Pour chicken stock on top of roast. Sprinkle the seasoning mix on top of roast. Place the ½ stick butt on top of roast and seasoning.
  2. Cover and cook on high heat 4 hours.
  3. Open slow cooker and add potatoes to the pot. Cover and cook 1 to 2 hours more or until roast is very tender and potatoes are cooked through. Serve warm with some of the cooking liquid drizzled on top of the roast.

Note: I almost always cook my roasts from frozen. The food safety police would probably put me in jail for doing so, but some habits die hard. If you cook your roast from frozen, do so at your own risk, and adjust timing accordingly. 

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  • Reply Morgan January 12, 2016 at 9:07 pm

    Question about being a vegetarian with a husband who eats meat. How do you do it? 🙂 What do you prepare for yourself or do you end up making 2 separate meals on occasions like this one?

    • Reply Madison Mayberry January 12, 2016 at 9:12 pm

      Good question! Joe keeps telling me I need to do an e-cookbook on cooking meals that can flex to suit both meat lovers and vegetarians. On a night like last night, I made a large salad for us to eat with this meal (that had beans and cheese in it for protein) and I mostly ate the salad, plus some of the slow cooked potatoes, while Joe ate a little salad plus lots of roast and some potatoes. This was more of a “separate” meal than I usually try to make. But since the roast was so easy to prep, it didn’t bother me. Usually I’ll try to make it more cohesive. Aka: I make a chili, but portion out some without the meat for me, then add the ground beef last. Or I will put chicken in half of a pasta bake and leave the other without for a veg-friendly option.

  • Reply Inisha Hoehamer January 15, 2016 at 1:51 am

    We just had roast last night, but this one sounds scrumptous, much better than mine with just potatoes and carrots. Thanks for the recipe, I will be trying it soon! We really enjoy a pot roast every now and then. Plus, if you plan it out you can save the leftovers, freeze them and use them for other meals like vegetable beef soup, or beef and noodles. 🙂

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