Tender Beef Chuck Roast in the Slow Cooker
Beef chuck roast made in a slow cooker with veggies & ranch seasoning is so comforting! This crockpot pot roast recipe makes dinner prep easy.
Servings: 6 servings
Calories: 501kcal
Equipment
Ingredients
Ranch Pot Roast
- 2½ lb. chuck roast
- ¼ cup ranch seasoning
- ⅔ cup dill pickle juice
- ⅔ cup beef stock or water
- ½ lb. carrots about 4-5 medium carrots
- 1 lb. petite yellow potatoes like Yukon Gold
- 1 large yellow onion
- 2 cloves garlic
Gravy
- 2 Tablespoons arrowroot powder
- 2-3 cups reserved cooking liquid from the slow cooker
Instructions
Cook the Pot Roast and Veggies
- Wash the potatoes and carrots well vegetables. Cut the carrots into 3 inch long pieces, cut the onion into quarters, and mince the garlic.
- Place the vegetables, dill pickle juice, and beef stock or water in the bottom of the slow cooker. Place the roast on top. Sprinkle the roast generously with the ranch seasoning.
- Cover and turn the temperature to high for 6-7 hours or low for 8-9 hours, until fork tender. Use two forks to shred the beef into bite sized pieces, setting aside any large fatty pieces.
- Use a slotted spoon or tongs to remove the beef and vegetables. Set them aside on a large plate or platter and cover to keep warm and moist while you make the gravy.
Make the Gravy
- Use an immersion blender to blend up the liquid, drippings, and any vegetable pieces that's left in the slow cooker. All of this is FLAVOR! Transfer the liquid to a medium saute pan and bring to a simmer.
- Whisk in the arrowroot power, stirring constantly to keep it from clumping, for about 5 minutes. Season to taste, and pour the gravy over the meat an vegetables. Enjoy!
Video
Notes
To Store Leftovers: Store in an airtight container in the refrigerator for 4-5 days.
Instant Pot Adaptation: Add all of the ranch pot roast ingredients to your Instant Pot, close, and set to High Pressure for 80 minutes. Allow for a natural pressure release (NPR). Remove the meat and shred with two forks.
Keto/Low Carb Adaptation: Omit the potatoes and carrots and serve with lower carb vegetables like green beans, asparagus, or broccoli bacon salad.
Nutrition
Serving: 5 ounces | Calories: 501kcal | Carbohydrates: 26g | Protein: 25g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 1176mg | Potassium: 466mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6315IU | Vitamin C: 19mg | Calcium: 28mg | Iron: 1mg
