COMFORT FOOD: CROCKPOT TERIYAKI RANCH ROAST

     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. 
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     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.
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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:

• 1 3-3.5lb chuck roast
• 2 red onions, 1-1.5inch dice
• 3 cups potatoes, peeled and 1-1.5inch dice
• 1 1/2 cup baby carrots or 1-1.5inch dice
• 2 TBS oil

For the sauce:

• 1/3 cup teriyaki sauce (if gluten free, make sure it is GF)
• 1/4 cup tamari (GF) or soy sauce
• 1/2 cup water
• 2TBS ranch powder
• 1 stick unsalted butter, melted
• 3 TBS GF all purpose flour (if not gluten free, regular AP flour)
• 2 tsp minced garlic
• 1/4 tsp salt
• 1/4 tsp pepper

 

1. Combine all sauce ingredients in a medium bowl and stir to combine. Set aside.
2. Preheat a large pan over high heat on the stove. Pat the roast dry with a towel. Add oil to pan and sear both sides of the roast until golden brown (NOT cooked through, just seared), about 3 minutes per side. (NOTE: this will lock in so much flavor, you don't have to do this searing step, but I promise you that you will be glad you did.)
3. Place the roast in crockpot. Add onions, potatoes, and carrots. Pour sauce all over the meat and veggies. Cook the roast in the crockpot on low heat for 8 hours. When done, shred meat with a fork if desired (it will fall apart very easily, anyway). Enjoy!