There’s something about the slow simmer of beef in the crock pot that feels like a quiet hug on a restless day. I remember one evening, the kind where time slips away while you’re distracted by a book or a half-finished phone call. The aroma of browned beef mingling with herbs and ranch dressing filled the air, pulling me back into the moment. The kitchen wasn’t spotless—some pots still sat in the sink, and the timer beeped somewhere between urgent and polite—but the scent was worth every little distraction. When the beef finally shredded, tender and juicy, it felt like the kind of dinner that invites you to settle in, no rush, just the slow unfolding of comfort on a plate.
Here’s why this dish often finds its way into my weeknight rotation:
- It’s hands-off once you start—the crock pot does the heavy lifting while you get on with your day.
- The ranch dressing adds a creamy tang that’s unexpected but totally addictive.
- It’s simple — and that’s kind of the point. No complicated steps or obscure ingredients.
- Leftovers reheat well, though I admit sometimes I sneak bites straight from the fridge before dinner.
If you’re nervous about slow cookers or worried the beef might dry out, don’t be. The broth and ranch blend keep everything juicy and flavorful. Plus, the shredded texture means it’s forgiving if you leave it a bit longer than planned.
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Crock Pot Beef with Ranch Dressing
- Total Time: 6 hours 10 minutes
- Yield: 6 1x
Description
A simple and flavorful slow cooker beef recipe enhanced with creamy ranch dressing for a delicious and comforting meal.
Ingredients
2 pounds beef chuck roast, trimmed and cut into 2-inch pieces
1 packet (1 ounce) ranch dressing mix
1 cup beef broth
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef chunks to the skillet and brown on all sides, about 3-4 minutes per side.
Transfer browned beef to the crock pot.
In a small bowl, mix ranch dressing mix, garlic powder, onion powder, black pepper, and salt.
Sprinkle the seasoning mixture evenly over the beef in the crock pot.
Pour beef broth over the beef and seasonings.
Cover the crock pot and cook on low for 6 hours, or until beef is tender and easily shredded.
Once cooked, shred the beef with two forks and stir to combine with the juices and ranch seasoning.
Serve hot with your choice of sides.
- Prep Time: 10 minutes
- Cook Time: 6 hours
For the kitchen, a slow cooker is all you really need here. I usually brown the beef in a skillet first to add some extra depth, but if you’re pressed for time, skipping that step works too. This beef pairs beautifully with mashed potatoes or even tucked inside a soft bun for an easy sandwich night. I’ve tried throwing in a few sliced mushrooms or a handful of chopped fresh herbs near the end, and while it’s not a game changer, it’s a nice touch if you have them on hand.
Sometimes I wonder if adding a splash of Worcestershire sauce would deepen the flavor, but I haven’t tested it enough to swear by it. If you want to play around, let me know how it turns out!
FAQ
Can I use a different cut of beef? Sure! Chuck roast works best for shredding, but brisket or even stew meat could work with some adjustment to cook time.
Is the ranch seasoning packet necessary? It really brings the unique flavor here, but you could try homemade ranch seasoning if that’s what you have.
Can I make this ahead? Absolutely. It’s great for meal prep and tastes even better the next day once the flavors meld.
Feeling ready to cozy up with this crock pot beef? Save the recipe, print it out, and get your slow cooker ready—comfort is just a few hours away.