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Ranch Pot Roast : Ranch Pot Roast Comfort Classic Easy Dinner

Ranch Pot Roast

A tender, flavorful pot roast infused with ranch seasoning, slow-cooked to perfection. Perfect for weeknights or cozy weekends, this recipe works in a slow cooker, Dutch oven, or Instant Pot.
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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 10 minutes
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Beef Chuck Roast
  • 3 to 4 pounds beef chuck roast boneless; trim excess surface fat
For Searing
  • 2 tablespoons olive oil for searing
Vegetables
  • 1 large onion sliced
  • 4 cloves garlic smashed
  • 1 pound carrots cut into large chunks
  • 1 to 1.5 pounds baby potatoes halved
Seasoning & Liquid
  • 1 packet ranch seasoning mix about 1 ounce or use 3 tablespoons homemade
  • 1 cup beef broth low sodium
  • 0.5 cup red wine optional for depth or use more broth
  • 1 teaspoon liquid beef bouillon optional for extra savoriness
  • 1 teaspoon paprika sweet or smoked optional
  • 0.5 teaspoon black pepper
For Gravy
  • 1 tablespoon butter for finishing the gravy optional
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water if you want a thicker sauce

Equipment

  • Large skillet or Dutch oven
  • Slow Cooker
  • Instant Pot or Pressure Cooker
  • Meat Thermometer (optional)

Method
 

  1. Pat the beef dry. Moisture prevents a good sear. Blot all sides with paper towels.
  2. Season the meat. Sprinkle half the ranch mix and the pepper over the roast. Press to adhere.
  3. Warm the pot. Heat olive oil in a large skillet or dutch oven over medium-high until shimmering.
  4. Sear for flavor. Brown the roast 3 to 4 minutes per side until a deep crust forms. Transfer to a plate. Rest 5 minutes.
  5. Layer the vegetables. Place onions, carrots and potatoes in the slow cooker or in the dutch oven.
  6. Build the braising liquid. Whisk broth, wine, remaining ranch mix, paprika and bouillon. Pour over the vegetables.
  7. Nestle the beef. Place the roast on top. Cover.
  8. Choose your method. Slow cooker on low 8 to 9 hours or high 4 to 5 hours. Dutch oven at 300 F about 3 to 3.5 hours. Instant pot about 60 minutes at pressure with natural release 15 minutes.
  9. Check for tenderness. The roast is ready when a fork slides in easily. If tight continue cooking and check every 20 to 30 minutes.
  10. Make a quick gravy. Transfer beef and vegetables to a platter. Skim fat from the juices. Simmer juices Stir in cornstarch slurry and butter. Cook 2 to 3 minutes until glossy.
  11. Serve. Shred or slice the beef. Spoon gravy over everything. Taste and adjust salt if needed.

Nutrition

Calories: 420kcalCarbohydrates: 24gProtein: 34gFat: 18gSaturated Fat: 5gCholesterol: 100mgSodium: 450mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 600IUVitamin C: 8mgCalcium: 80mgIron: 2.5mg

Notes

This recipe is flexible and can be made using a slow cooker, Dutch oven, or Instant Pot. It's budget-friendly and works with pantry staples.
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