4.82 from 11 votes
overhead shot of slow cooker beef roast with carrots and potatoes
Best Slow Cooker Pot Roast
Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
 

This is the absolute BEST beef roast I’ve ever had! A healthy take on the famous slow cooker Mississippi Roast, this easy recipe has only four real food ingredients – no dried gravy mixes or packaged seasonings.

Course: Dinner
Cuisine: American
Keyword: best slow cooker recipes, pot roast, slow cooker
Servings: 6 -8 servings
Author: Back To The Book Nutrition
Ingredients
  • 3-4 pound chuck roast from a local farmer if possible
  • 6 1/2 tsp Homemade Ranch seasoning blend double batch of my easy dry mix - click here for the recipe
  • 6 Tbsp pastured butter divided
  • 1 cup homemade beef stock/broth can substitute vegetable or chicken broth, or water
Optional Ingredients
  • 5 Pepperoncini peppers (optional)
  • 3-4 pounds Russet potatoes washed and chopped into large cubes
  • 4 medium carrots peeled and sliced
  • Fresh or dried parsley for garnish
Instructions
  1. Heat 2 Tbsp butter over medium high heat in a saute pan.
  2. Rub ranch seasoning into all sides of the roast. When butter begins to bubble, add the roast to the pan. Brown on both sides.*
  3. Transfer the browned roast to the slow cooker. Pour beef stock into the saute pan and stir with a wooden spoon to get all those delicious brown bits. Pour the stock over the roast in the slow cooker.
  4. Place remaining 4 Tbsp butter on top of the roast.
  5. If using Pepperoncini peppers, place them around the roast in the slow cooker.
  6. Cook on low for 8 hrs (or high for 2 hrs, then on low for 4 hrs).
  7. If using potatoes and carrots, add them during the last 4 hours of cooking.
  8. To serve, ladle the juices over the roast and sprinkle with parsley.
  9. Store leftovers in the fridge - makes great roast sandwiches the next day!
  10. Serves 8
Recipe Notes

Tips For Making Slow Cooker Beef Roast;