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

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.

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.

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