Red Bell Pot Roast Recipe
YIELD
6 servings
TIME
Active Prep: 10 min
Cook: 6 hours
INGREDIENTS
- 1 Red Bell Ranch Spice ‘n Easy
- 1 1/2 cups beef 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
- Salt & pepper, to taste
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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.
SERVING SUGGESTIONS
Serve with a fresh loaf of bread to soak up the delicious broth.
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