Servings: 6 people
Calories: 564kcal
Equipment
- A Dutch oven
- A stove
- A wooden spoon
- A cutting board
- A knife
Ingredients
- 3 lb Chuck roast
- 1 Yellow onion Sliced
- Salt, pepper, and garlic powder
- 1 Bag Baby carrots
- Mini potatoes cut in half
- 1 Stick Butter
- 1 Packet Ranch seasoning
- Cooking oil
- 1/4 cup Beef broth
- Banana peppers plus juice
Instructions
- Cut the chuck roast into chunks.
- Season generously with salt, pepper, and garlic powder.
- Heat oil in a Dutch oven over ripping hot heat and sear all sides of the roast, about 3 minutes per side.
- Remove the roast once seared and add 1/4 cup beef broth to the pan, deglazing with a wooden spoon.
- Add the sliced onion and let it cook down.
- Add the roast back in along with the banana peppers, banana pepper juice, and ranch seasoning packet.
- Let it cook for a few hours with just the roast in there.
- Add the potatoes and carrots and continue cooking until the meat is tender and the potatoes are soft. It's okay if one finishes before the other.
- Stir in the stick of butter before serving.
- Serve with buttered French bread, or use it for sandwiches, tacos, or whatever sounds good.
- Equipment You'll Need
Video
Notes
- Chuck roast: This cut is ideal for a pot roast because the marbling breaks down and gets tender over a long cook time. Other roasts like bottom round can work too, but may need a bit longer.
- Banana peppers: These add a nice tang and mild heat. If you want it milder, use fewer peppers or skip the juice. For more heat, try pepperoncini instead.
- Ranch seasoning: This is what gives the roast its signature flavor twist on a classic pot roast. Any brand of ranch seasoning packet works fine.
- Potatoes: Mini potatoes hold their shape well, but you can substitute red or Yukon gold potatoes cut into chunks.
Nutrition
Calories: 564kcal | Carbohydrates: 4g | Protein: 44g
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