Description
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.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 2g
- Sodium: 710mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 120mg
