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Test Kitchen Approved

Red Bell Pot Roast

Recipe By Savory Spice Test Kitchen


6 servings

Prep Time

10 Minutes

Cooking Time

6 Hours

Recipe By Savory Spice Test Kitchen

Simply seasoned with Red Bell Ranch, this is an easy weeknight meal that's sure to please the meat and potato crowd.

Serving Suggestions

Serve with a fresh loaf of bread to soak up the delicious broth. 


2 Tbsp. butter, melted

1 1/2 lbs. pot roast (chuck roast works well)

1 russet potato, diced large

1 red bell pepper, diced

2 cups carrots, sliced into 1-inch pieces

1/2 cup white onion, chopped

1/4 cup pickled sliced pepperoncini

Savory Spice ingredients in this recipe

  • Red Bell Ranch

    The bell of the bowl. This buttermilk ranch mix combines our Mt. Elbert All-Purpose Seasoning with red bell peppers for a classic flavor you’ll wan...

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  • Reduced Sodium Beef Style Broth Concentrate

    This beef stock concentrate by Kitchen Accomplice is low-sodium, gluten-free and all-natural. Use beef broth concentrate in your best soup & ...

    View full details
  • Salt & Pepper Tableside Seasoning

    Salt & Pepper Tableside Seasoning may seem like an obvious, simple one to always have on hand – but this salt and pepper mix is a Savory Spice ...

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Combine Red Bell Ranch mix, broth, and butter in slow cooker and whisk to combine. Add pot roast and remaining ingredients to sauce mixture. Cook on high for 4 to 5 hours or low for about 8 hours. When roast is tender, shred meat with two forks and season with salt & pepper to taste.