Directions
- 1Season the pot roast with Herbs de Provence oil, salt and pepper.
- 2Sear the pot roast in a hot cast iron skillet until browned on both sides.
- 3Melt butter in the same skillet, add chopped onions and cook until softened.
- 4Stir in tomato paste, Hidden Valley Ranch seasoning mix and beef broth, then simmer until thickened.
- 5Add the seared pot roast to the slow cooker. Pour the onion mixture over the roast.
- 6Add Worcestershire sauce and rosemary sprigs to the slow cooker.
- 7Cook the pot roast in the slow cooker until tender. Add 2 tablespoons of butter and rosemary to the slow cooker
- 8Serve the pot roast over mashed potatoes and top with the onion gravy. Garnish with fresh rosemary.
Ingredients
- 2 tablespoons Herbs de Provence Oil
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoons butter
- 1 medium onions
- 2 tablespoons tomato paste
- 1 packet Hidden Valley Ranch Restaurant-Style Dressing mix
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 pot roast
- 4 cups mashed potatoes
- 2 sprigs rosemary
Equipment
cast iron skilletslow cookerwooden spoontongs
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