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Test Kitchen Approved

Red Bell Pot Roast

Recipe By Savory Spice Test Kitchen

Yields

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. 

Ingredients



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

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  • Reduced Sodium Beef Style Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This beef broth concentrate is all-natural and gluten-free. Shake well before...

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  • Salt & Pepper Tableside Seasoning

    It may seem simple, but this salt & pepper blend is one of our customers' all-time favorites. It's a super convenient way to add the perfect ba...

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Directions

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.