Description
This easy, quick-prep slow cooker beef roast with potatoes and carrots is quick to put together. And it can be assembled the night before to make it even easier!
Ingredients
slow cooker liner
beef roast (2-5 lbs–depending on the size needed for your family)
2 packets of brown gravy mix (I use McCormick Gluten Free Brown Gravy Mix)
1 packet of ranch dressing mix (I use Hidden Valley Dips Original Ranch Mix because it’s gluten free)
1 bag of baby yellow potatoes (1.5 lb)
1 bag of baby carrots (1 lb)
garlic powder (1 tsp)
onion powder (3 tsp)
sea salt (1-2 tsp)
Instructions
If you use slow-cooker liners, place one in your slow cooker. This makes clean-up SO much easier!
Place clean baby potatoes in slow cooker. (I buy small enough potatoes that they don’t have to be cut into pieces. If your potatoes are larger, you may want to quarter them.)
Place clean baby carrots in slow cooker along with potatoes.
Sprinkle potatoes and carrots with 1/2 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and half of the packet of ranch dip mix.
(Optional): Place a teaspoon of oil in a hot pan and sear the roast on both sides.
While roast is searing (if you choose to sear your roast), make gravy from packets of brown gravy mix following directions on package.
Once gravy is ready, pour half over the veggies in the slow cooker.
Place roast on top of veggies in slow cooker.
Sprinkle roast with 1/2 tsp garlic powder, 2 tsp onion powder, 1 tsp salt, remaining ranch dip mix, and remaining gravy.
I added a small amount (about 1/2 cup) of water to my slow cooker just to be sure there was plenty of liquid.
Place lid on slow cooker, and set to cook on low for 6-8 hours or high for 4-6 hours or until beef is done and veggies are tender.
Notes
Prepare the night before and place crock in refrigerator to save time the next morning. When you remove crock from the refrigerator the next morning, place cold crock into cold base. Then turn on slow cooker for desired amount of time.
