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Before we embark on our culinary journey, let’s talk about what you’ll need to create this delightful dish. The ingredients are straightforward, yet they pack a punch of flavor.

Slow Cooker Garlic Ranch Pot Roast

Discover the warmth and comfort of a homemade meal with this Slow Cooker Garlic Ranch Pot Roast recipe. Perfectly tender chuck roast bathed in flavorful ranch and garlic, combined with hearty vegetables like potatoes and carrots, creates a dish that not only satisfies the stomach but also nourishes the soul. With minimal effort, you can transform simple ingredients into a delightful family tradition. Join me in making a comforting classic that brings everyone together around the dinner table.
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Ingredients
  

3-4 pound chuck roast

1 packet ranch dressing mix (about 1 oz)

1 packet onion soup mix (about 1 oz)

1 cup beef broth

6 cloves garlic, minced

4 large carrots, cut into chunks

3-4 potatoes, cut into quarters (peeled or unpeeled)

1 medium onion, cut into wedges

Salt and pepper, to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Roast: Pat the chuck roast dry with paper towels. Season generously with salt and pepper on all sides.

    Sear the Beef: In a skillet over medium-high heat, add the olive oil. Once hot, sear the roast for about 3-4 minutes on each side until browned. Remove from heat and set aside.

      Prepare Vegetables: In the bottom of your slow cooker, layer the carrots, potatoes, and onion. Spread them evenly across the bottom.

        Mix the Seasonings: In a small bowl, mix together the ranch dressing mix, onion soup mix, and minced garlic. Sprinkle this mixture over the vegetables in the slow cooker.

          Add the Roast: Place the seared chuck roast on top of the vegetables. Pour the beef broth around the roast, ensuring the seasoning mixture is well distributed.

            Slow Cook: Cover the slow cooker and set it to low heat. Cook for 8-10 hours, or until the roast is tender and easily shredded with a fork.

              Serve: Once cooked, carefully remove the roast and let it rest for a few minutes. Shred the meat into large chunks and mix with the vegetables. Drizzle some of the cooking juices over the top and garnish with fresh parsley.

                Enjoy: Serve warm with crusty bread or over rice for a hearty meal!

                  Prep Time: 15 minutes | Total Time: 8-10 hours | Servings: 6-8