Ingredients
Scale
- 2 lbs Beef Chuck Roast, cut into 1-inch cubes
- 2 lbs Yukon Gold Potatoes, peeled and cubed
- 1 large Yellow Onion, chopped
- 4 cloves Garlic, minced
- 1 (10.75 oz) can Cream of Mushroom Soup
- 1 packet Ranch Dressing Mix
- 1 cup Shredded Cheddar Cheese
- 1/2 cup Cooked Bacon Crumbles
Instructions
- Step 1: Place the cubed beef chuck roast, potatoes, and chopped onion into the crockpot.
- Step 2: Add the minced garlic, cream of mushroom soup, and ranch dressing mix to the crockpot. Stir well to combine all ingredients.
- Step 3: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef and potatoes are tender.
- Step 4: Once the cooking time is complete, carefully shred the beef in the crockpot using two forks.
- Step 5: Stir in half of the shredded cheddar cheese and half of the bacon crumbles.
- Step 6: Top with the remaining cheddar cheese and bacon crumbles before serving. Let stand for 5 minutes to melt the cheese before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best flavor.
- For easy reheating, microwave individual portions until heated through, adding a splash of milk or broth if needed to restore moisture.
- Garnish with a dollop of sour cream and a sprinkle of fresh chives for an extra touch of freshness and flavor.
- For a richer flavor, try browning the beef cubes in a skillet before adding them to the crockpot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American