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Roast Dinner
A melt-in-your-mouth recipe for a traditional Roast Dinner made in a crock pot, perfect for Easter, Christmas, or any random Tuesday.
Easter is just around the corner, and if you are looking for menu ideas, this may be one to consider. Easy to make, this meal always pleases, looks amazing on your table, and only requires a few minutes to prep!
My mother-in-law shared this recipe with me while I was dating my husband, and it’s been part of our regular dinner rotation. This recipe calls for cooking the roast in a crock pot for ~ 6 hours, but can also be made up in an Instant Pot in 30 minutes, plus decompression time. I love the smells and colors in this meal too, and the simplicity of being able to dump everything in a pot, and be done so I can be present with family instead of worrying over my recipes.
Roast Dinner
Servings
Prep Time
Cook Time
Ingredients
Total Time
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Equipment
- Crock Pot or Instant Pot
- Kitchen knife
- Vegetable peeler
- Tongs
Ingredients
- 1 packet Ranch dip mix (I use Hidden Valley)
- 1 packet brown gravy (I use McCormick)
- 1 stick butter, cubed (I recommend Kerrygold)
- 1/2 jar of peppercinis
- 1 chuck roast (flat top works best)
- 8-10 potatoes (optional)
- 8-10 carrots (optional)
Instructions
- Place the roast into the crock pot.
- Using your thumb, make a divet in the top of the roast (similar to make a well when making pasta, but inverted)
- In the divet, sprinkle the ranch and gravy mixes, then top with the cubed butter and peppercinis.
- Cook on low for 6 hours.
If you are adding in potatoes or carrots, add these to the Crock Pot after the roast has cooked ~5 hours and 15 minutes. (If using an Instant Pot, these go in the pot with the roast from the start). . I peel the carrots, but leave the skins on the potatoes and cube them.
I hope this recipe soon becomes a family favorite (and allows you more time with your family!) Wishing you a warm and joyful season!
XOXO,
