3-4poundsbeef chuck roast(see notes for other cuts of roasts)
1½cupsbeef broth, low sodium
1packetdry ranch seasoning mix(see notes for homemade ranch seasoning mix)
1small onion, sliced
6potatoes (russett or red), scrubbed and quartered
2carrots, cut into 2" pieces
Instructions
If time permits, season roast with dry ranch seasoning mix and rest for one hour before placing into slow cooker.
Place beef chuck roast into the pot of your slow cooker, add beef broth and seasoning. Cover with sliced onions. Cook roast in slow cooker for 3-4 hours on High setting or 6-8 hours on Low.
Add potatoes and carrots the last 2 hours of cooking.
After cooking, remove roast from slow cooker and to a platter. Cover with foil and let rest 10-15 minutes before slicing.
Video
Notes
Round roast and rump roast can be also be used with less predictable results. Use well-marbled roasts and be prepared to chop the cooked meat if it doesn't easily shred. Make your own homemade ranch dressing mix: Stir 2 Tablespoons buttermilk powder (optional), 1 Tablespoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon dried chives, 2 teaspoon onion powder, 1 teaspoon dried dill together. Store the beef and vegetables in a sealed container, and keep them in the fridge for up to 4 days. To freeze, transfer to an airtight zipper bag or other freezer-safe containers, and store for up to 3 months.