It doesn’t get much better than this slow cooker ranch flavored pot roast!
Pot Roast: An American Classic
Whenever the topic of a classic American dinner comes up, my very first thought is pot roast.
There are as many different recipes for this classic as there are people you ask. When it comes to pot roast, there certainly is variety!
Some cooks make pot roast the same way every time they make it. Some have a favorite recipe and a couple of alternates. And some will use a different recipe each time they make it. I fall into that middle category as I have my favorite go-to recipe, but there are times I will think out of the box and go for something different.
Ranch Pot Roast: Seasoning Adds Subtle Flavor
Ranch seasoning is the perfect flavoring for this pot roast because it adds a very subtle savoriness to the meat and the pan juices.
To add even more flavor, the rub also contains Italian dressing mix.
I now make my own ranch seasoning/dressing mix and also Italian dressing mix. Of course you can use the store-bought variety as a substitute, but bear in mind those mixes contain quite a bit of salt. That could result in a gravy that is too salty. This is the reason I use my own mixes because I either reduce the salt in them or leave it out entirely. It can always be added later.
You can find links those recipes either in the paragraph above or in the recipe ingredient list.
Beef Cuts To Use
You can use your favorite roast cut in this recipe.
I prefer chuck, because it has a wonderful flavor and is suited best for slow cooking and braising. However, there was a super sale on bottom round, so that’s what I used when I made this recipe. Rump is also a good cut to use since it has great flavor.
My mother-in-law was partial to eye of round for both roast beef and pot roast. I always thought that was a tad extravagant, but Mom’s pot roast had excellent flavor and had little fat in the juices at the end of cooking. So if you’re watching your fat, this is a fine roast to use and if you have to serve it the same day you make it. My “secret” is making any pot roast the day before so I can refrigerate the pan juices and remove the congealed fat easily. And to me, pot roast tastes better the next day so it’s a win-win.
- 1 beef roast (3-5 lbs--chuck, bottom round, rump or whatever you use)
- 3 tbs homemade ranch seasoning mix -OR- 1 envelope store bought
- 2 tbs homemade Italian dressing mix -OR- 1 envelope store bought (i.e. Good Seasons)
- 1 envelope brown gravy mix
- 2 cups carrots (optional)
- 6 medium potatoes, cut in half (optional)
- ½ cup water
- In a small bowl, mix the ranch seasoning, Italian dressing mix and brown gravy mix.
- Pat roast dry then rub the seasoning mixture over the entire roast.
- Place in a 5-7 quart slow cooker and pour the water around the roast.
- Add the carrots and potatoes, if using.
- Cover and cook on low 7-10 hours, high 4-7 hours. !!TIMES ARE APPROXIMATE AND DEPEND ON THE SHAPE/THICKNESS OF THE ROAST!!
- To thicken gravy, mix 2 tbs flour with 3 tbs water for EACH cup of pan juice. Place the pan juices in a small saucepan and heat to boiling. Add the flour/water mixture and stir until thick. Bring to a boil, then reduce heat to simmer and cook for about 5 minutes
*Adapted from Hidden Valley Yum