Don't know what to cook on a Sunday night?? Why not give this succulent pot roast a try?! You can marinate the beef the night before and prep the veggies in the morning and leave the slow cooker to do the rest of the work! May I say, it makes for a GREAT leftover night meal as well:)

There are some prepping to do the night before and here is what you would be doing:

  1. Make the seasoning mixtures: I used Dena Norton from Back to the Book Nutrition ranch seasoning recipe. I like the recipe because A) it's simple B) it's A LOT heathier than the packet version. The second seasoning is a mixture that I made that includes more herbs and spices.
  2. The morning of: All you need to do is cut the veggies and add broth! Voila! All you have to do now is leave the slow cooker to do the rest of the work.
    before

Serves 3-4 Hungry Piggies

Ingredients:

  • ~3 lbs beef pot roast (I actually used a 2.4lb beef roast, but it wasn't enough to be honest). Make sure to choose a beef with some marbling.
  • 1/2 tsp salt
  • black pepper
  • 2 cups of low sodium beef broth
  • 2 garlic cloves, minced
  • 3 large carrots, peeled and cut diagonally
  • 2 medium size russet potatoes, peeled and cut into medium size cubes
  • 2 tbsp unsalted butter

Ranch seasoning mix from Back to the Book Nutrition

  • 1 tsp Real Season Salt
  • 1/4 tsp dill
  • 1/2 tsp parsley
  • 2 tsp onion granules (the original recipe calls for 1.5 tsp. I added 1/2 tsp more)

Second seasoning mixture:

  • 1 1/2 tsp garlic powder
  • 1 tsp dried chives
  • 1/2 tsp basil
  • 1 tsp oregano
  • 1/2 tsp thyme

Directions:

  1. Make both of the seasoning mixtures.
  2. Salt and pepper on both sides of the beef. Add ranch seasoning to both sides and rub to spread evenly. Repeat this with the second seasoning.
  3. Place in a big bowl and cover with aluminum foil or clean film.
  4. Fridge for at least an hour or overnight.
  5. The morning of, take out the beef and set on the counter to allow the beef to near room temperature. Start prepping the vegetables.
  6. Peel and cut the carrots and potatoes into medium size. Then peel and cut the onion into quarter pieces.
  7. Add the vegetables to the bottom of the slow cooker. Add two minced garlic.
  8. In a heat pan with a little bit of oil, sear the beef on both sides until golden, around 2 minutes on each side. Make sure to sear the sides as well.
  9. Add the beef on top of the vegetables.
  10. Heat up 2 cups of low sodium beef stock in a small pot. Once it reaches to a boil, turn off heat and add the broth to the slow cooker. This allow cooking to be faster as you skip the need to heat the broth in the slow cooker. Place the butter on top of the beef and close lid.
  11. Set the slow cooker to low setting and cook for at least 8 hours.
  12. This step is optional but at the four hour mark, I used a spoon, scooped the broth mixture and poured on top of the beef for a few times. This makes the beef more juicy and helps prevent the beef from drying out.
  13. Once the 8 hours is reached, turn to warm setting. Using a fork, shred the beef.
  14. Serve on a serving plate and ENJOY! You can garnish with some fresh parsley if desired.