I started making Crockpot Ranch Beef Roast on the days when I leave early and want dinner waiting when I get home. The carrots turns tender after hours in the slow cooker, and the beef broth keeps everything comforting. It reheats well the next day, which is half the reason I keep coming back to it.
Perfect for busy days, this Crockpot recipe requires just a few ingredients and can be set to cook while you go about your day.
Simple and Delicious Crockpot Beef Roast
This recipe features a succulent beef roast seasoned with ranch dressing mix, cooked slowly in a Crockpot with vegetables for a complete meal. It takes about 8 hours to cook on low and serves 6 people.
Ingredients
- 3 to 4 pounds beef chuck roast
- 1 packet ranch dressing mix
- 1 cup beef broth
- 4 medium carrots, cut into chunks
- 4 medium potatoes, cut into chunks
- 1 medium onion, quartered
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Ingredients: Season the beef roast with salt and pepper on all sides.
- Add Ingredients to Crockpot: Place the carrots, potatoes, and onion at the bottom of the Crockpot. Lay the seasoned beef roast on top.
- Mix and Pour: In a bowl, combine the ranch dressing mix and beef broth. Pour the mixture over the roast and vegetables.
- Cook: Cover and cook on low for 8 hours or until the beef is tender and easily shreds with a fork.
- Serve: Remove the roast and vegetables from the Crockpot. Shred the beef and serve with the vegetables, garnished with fresh parsley if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 350kcal
- Fat: 15g
- Protein: 40g
- Carbohydrates: 25g
I usually make a double batch of Crockpot Ranch Beef Roast because the leftovers disappear faster than the first serving. If you have picky eaters at the table, let them add their own toppings and it tends to win them over. It has become one of those quiet staples I never regret starting.
