I really enjoy how this crock pot loin roast and potatoes recipe turns into a full, comforting meal with almost no effort. I simply add everything to the slow cooker, let it cook low and slow, and end up with a tender roast and buttery potatoes that are packed with flavor and perfect for an easy family dinner.
Why You’ll Love This Recipe
I like this recipe because it’s truly hands-off once everything is in the crock pot. I don’t need to babysit it, and I still get a meal that feels hearty and satisfying. I also appreciate that the potatoes cook right alongside the roast, so I don’t need to prepare a separate side dish unless I want to.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
I begin by quartering the red potatoes into bite-sized pieces. Then I slice the onion and mince all of the garlic. I place the potatoes, onion, and half of the garlic into a large bowl.
I melt 4 tablespoons of butter and stir in 1 tablespoon of the ranch seasoning until well combined. I pour this mixture over the potatoes and vegetables, tossing everything together so it’s evenly coated. I spread this mixture across the bottom of my crock pot to form a flavorful base.
I coat the loin roast on all sides with the remaining 2 tablespoons of ranch seasoning. I place the roast on top of the potatoes, then sprinkle the remaining garlic over it. I lay the last 4 tablespoons of butter across the top of the roast.
I cover the crock pot and cook everything on low for 6 to 8 hours, until the roast is tender and fully cooked and the potatoes are fork-tender. Before serving, I let the roast rest for a few minutes, then slice it and serve it with the potatoes.
Servings And Timing
I usually make this recipe to serve 6 people. Prep time takes me about 10 minutes, and the cooking time is 6 to 8 hours on low. I plan for a total time of just over 8 hours from start to finish.
Variations
I sometimes add a can of cream-style soup if I want a richer, creamier sauce. When I want a different flavor, I swap the ranch seasoning for Italian seasoning mix. I also like adding carrots or green beans directly into the crock pot for extra vegetables without adjusting the cooking time.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm everything gently in the microwave or on the stovetop with a small splash of broth or water to keep the roast moist.
FAQs
Can I prepare this recipe ahead of time?
I often prep the vegetables the night before and store them in the refrigerator, which makes assembly even faster the next day.
Can I cook this on high instead of low?
I can cook it on high for about 4 hours, but I make sure to check that the roast is fully cooked before serving.
Do I need to add liquid to the crock pot?
I don’t add extra liquid because the butter and natural juices released during cooking provide plenty of moisture.
Can I add more vegetables?
I like adding carrots, green beans, or mushrooms, and I put them in at the beginning so they cook evenly.
Can this be frozen?
I freeze leftovers in freezer-safe containers for up to 3 months and thaw them overnight in the refrigerator before reheating.
Conclusion
I keep this crock pot loin roast and potatoes recipe in regular rotation because it’s easy, reliable, and comforting. I love that it gives me a complete meal with minimal effort, making it perfect for busy days when I still want something homemade and satisfying.
This Crock Pot Roast and Potatoes – Ranch Style is a pork-free, hearty one-pot meal made with simple ingredients. Perfect for busy days, this recipe delivers savory, tender roast (beef or chicken) and flavorful potatoes using ranch seasoning and butter for a rich, satisfying dish.
Ingredients
3 pounds beef chuck roast or boneless skinless chicken thighs
3 pounds red potatoes, quartered
1 medium onion, sliced
4 garlic cloves, minced
8 tablespoons butter, divided
3 tablespoons ranch seasoning, divided
Instructions
Quarter the red potatoes, slice the onion, and mince the garlic. Place the potatoes, onion, and half of the garlic into a large bowl.
Melt 4 tablespoons of butter and mix in 1 tablespoon of ranch seasoning. Pour over the potato mixture and toss to coat.
Spread the coated potatoes and vegetables evenly in the bottom of the crock pot.
Rub the roast or chicken with the remaining 2 tablespoons of ranch seasoning and place on top of the vegetables.
Sprinkle the remaining garlic over the meat and lay the remaining 4 tablespoons of butter on top.
Cover and cook on low for 6 to 8 hours, until the meat and potatoes are tender.
Let the meat rest briefly before slicing or shredding. Serve with the cooked potatoes.
Notes
Use beef or chicken as a pork-free substitute for the loin roast.
Try Italian seasoning for a different flavor profile.
Add carrots, green beans, or mushrooms for extra vegetables.
No extra liquid needed—natural juices and butter keep it moist.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
