Name: Slow-Cooker Buttery Ranch Roast
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: about 6 servings
Ingredients: 2.5 lbs beef shoulder roast; Ghee, for searing; Kinder's Buttery Steakhouse seasoning, for rubbing; 2 cups beef broth; 1 stick (1/2 cup) salted butter; 1/2 cup cornstarch; 1/4 cup Hidden Valley ranch seasoning mix

Pre-flight checklist

Before you start

Rub the roast all over with the Kinder's seasoning

Flight plan

Method

Heat a little ghee in a heavy pan and sear the roast well on all sides.
In a small pot, melt the butter with the broth, cornstarch and ranch seasoning, whisking until smooth.
Pour the sauce into the slow cooker and add the roast.
Cover and cook on LOW for 6 hours, until fork-tender.
Shred or slice the roast and serve with the gravy from the pot.

Notes & tips

This page had no title. It's a buttery ranch version of Mississippi pot roast, so we named it.
Round 1 went straight into the slow cooker: 2 cups broth, 1 stick butter, 1/8 cup cornstarch and 1/4 cup ranch powder, stirred until the butter melted, with the seasoned roast seared and added, LOW 6 hours.
Round 2 (above) sears the roast in ghee and cooks the sauce in a pot first, with more cornstarch, for a thicker gravy.
The original recipe calls for unsalted butter. We use salted.

Slow-Cooker Buttery Ranch Roast

Before you start

Method

Notes & tips

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