Ingredients (5)
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beef roast 4 pounds
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beef broth ¾ cup
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new potatoes, halved 1 ½ pounds
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large carrots, peeled and cut into 1-inch chunks 4
Nutrition Facts
Calories:
498,
Total Fat:
26g
40%,
Saturated Fat:
11g
69%,
Trans Fat:
0g,
Cholesterol:
156mg
52%,
Sodium:
564mg
25%,
Total Carbohydrates:
20g
7%,
Dietary Fibers:
3g
13%,
Sugars:
2g,
Protein:
46g,
Vitamin A:
5125 IU
103%,
Vitamin C:
19mg
23%,
Calcium:
60mg
6%,
Iron:
6mg
33%,
Potassium:
1221mg
35%,
*Percent Daily Values are based on a 2,000 calorie diet.
Steps (3)
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1Place beef roast in the bowl of a slow cooker. Sprinkle the ranch seasoning mix over the roast and rub in well.
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2Pour the beef broth around the roast.
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3Set the crockpot to low and cook for 6 hours. Add the potatoes and carrots and cook for another 2 hours. Slice and serve hot.
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1Add 1½ tablespoons oil to the bottom of your multi-cooker. Select the “sauté” setting and choose high heat.
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2Sprinkle the ranch seasoning all over the roast. When the oil is hot and shimmering, add the beef. Cook until well-browned on all sides, about four minutes per side.
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3Pour the beef broth around the roast and add the potatoes and carrots. Secure lid, setting pressure valve to “sealing.” Switch from sauté to “manual” or “pressure cook,” and cook on high-pressure for 1 hour 20 minutes (or 20 minutes per pound). Select “cancel” to turn off the machine.
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4Allow the pressure valve to natural pressure release for at least 10 minutes, then quick-release the pressure turning the seal to “venting.”
* Always follow manufacturer’s instructions.
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