How's your quarantine going? If it is anything like mine, you've been cooking A LOT. After all, I've got a lot of time on my hands. Though I am doing my best to eat healthy (I would say I am succeeding for the most part), I need those comforting and indulgent meals, too. AKA not entirely healthy AKA who cares it's quarantine.
That's not to say this meal is totally bad for you. I mean, sure, there's a whole stick of butter involved, but damn it is good for the soul and your taste buds. Right now "good for the soul" is a definite win.
I love this recipe because, like most crockpot recipes, it takes hardly any effort. Not only that, but it uses up items you likely already have in your pantry and freezer. Plus you can totally improvise with what you have. Don't have red onions? Use yellow. Only have yukon golds or red skin potatoes? Totally fine. No carrots? Parsnips or sweet potatoes will do the job.
I know that, typically, teriyaki and ranch are not flavors that get combined. But just trust me. This is a winning combo that you will want to keep making over and over again. Once it's all cooked the meat is tender, the veggies soft, and the sauce becomes an oh-so-perfect gravy that you'll want to slurp right up.
Crockpot Teriyaki Ranch Roast
Prep Time: 10-15 minutes
Cook Time: 8 hours and 10 minutes (10 minutes active, 8 hours inactive)
Servings: 4-6 people
You Will Need:
Ali is a Brooklyn based blogger and Certified Health Coach with the Institute of Integrative Nutrition, providing you with recipes to inspire you to cook more at home! She is a firm believer in knowing that eating healthy can be made easy and inexpensive if you simply know how to cook and understands that for the average person there needs to be balance between "healthy" and "unhealthy". Whether you are looking for easy weeknight recipes, delicious snacks, or want to try something new, Ali's recipes are easy to follow at all skill levels! For more info about Ali and her offerings, check out the About page.