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–+ servings
Created by: Kristy Still

Slow Cooker Ranch Roast

Course Recipes
Cuisine American
Servings 6 Servings
A delicious easy meal with Slow Cooker Ranch Roast with just a few easy ingredients!
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • 3 Lb Beef Chuck Roast
  • 3 Medium Red Potatoes Quartered (1 Pound of Potatoes)
  • 8 oz Baby Carrots
  • 1 Packet Gluten-Free or Regular Brown Gravy Mix
  • 1 Packet Ranch Seasoning Mix (about 3 Tbsp)
  • 1 Cup Beef Broth

Instructions

  • Coat a 6-quart slow cooker with nonstick cooking spray or line with a liner for the slow cooker.
  • Place the roast in the bottom and top with quartered potatoes and carrots.
  • Evenly sprinkle the ranch seasoning and gravy packet over the roast.
  • Pour the broth right on top of the roast.
  • Cover and cook on LOW for 8 hours or HIGH for 4 hours.
  • Once done, carefully shred the roast with 2 forks or slice it and serve.

Notes

When making this gluten-free use a gluten-free gravy packet.
Freezer Meal Prep Instructions:
To make this a "Dump and Go" freezer meal, place the beef chuck roast, potatoes, and carrots into a gallon-sized freezer bag. Sprinkle the ranch seasoning and gravy mix over the top, then pour in the beef broth. Squeeze out as much air as possible before sealing and freeze flat for up to 3 months.
When you're ready to eat, thaw the bag in the refrigerator for 24 hours for the best results. Once thawed, simply dump the contents into your slow cooker and cook on low for 8 hours or high for 4 hours. 

Nutrition

Serving: 1Serving | Calories: 520kcal | Carbohydrates: 24g | Protein: 46g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 157mg | Sodium: 944mg | Potassium: 1349mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5249IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 6mg

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