Step 1

Step One: Pour 2 T. oil into the bottom of the cooker. Turn on the Crock-Pot Express Multi Cooker and press Brown/Saute. Adjust the time to 5 minutes, then press Start. Place the meat in the oil. You can keep the lid off for this step. Halfway through the 5 minute cooking time, flip over the meat with tongs and spread the garlic on the cooked side.

Step 2

Step Two: While the meat browns, you can prep the carrots. Peel and chop off the tops, then quarter them lengthwise with a chef’s knife.

Step 3

Step Three: When the brown/sauté cycle has ended, pour 2 cups of beef broth in your cooker. Place the carrots around the meat, then pour the dry onion soup mix over top the meat.

Step 4

Step Four: Sprinkle the ranch mix over the meat and place the butter on top.

Step 5

Place the lid on in the locked position and make sure the steam release valve is flipped to the sealed position. For recipes where you need a slow cooker, you would leave it open like in the picture below.

Step 6

Select the Meat/Stew setting, which will bring up a 35-minute timer. Adjust as needed, but I found that 35 minutes was perfect for the 2-pound roast I chose. Press Start and you’re done! When the timer is up, let the pressure release on its own for a few minutes before moving the pressure release valve to the open position, but make sure to use a cooking utensil instead of your fingers to avoid a steam burn.

Step 7

Place the meat on top of a heaping pile of mashed potatoes, then plate it with a spoonful of green onions