Description
A tender and flavorful beef roast cooked in a crockpot with ranch seasoning, au jus, and pepperoncini, perfect for busy weeknights.
Ingredients
- 3 to 4 pounds beef chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 8 to 10 whole pepperoncini peppers
- 2 to 4 tablespoons pepperoncini brine
- 4 tablespoons unsalted butter, cut into pieces
- 1 cup baby carrots
- 1 pound baby potatoes
- 1 medium onion, thick-sliced
- 1/2 cup low-sodium beef broth
- Salt and pepper to taste
- 1 tablespoon oil (for searing)
Instructions
- If searing, heat oil in a skillet over medium-high heat.
- Season beef chuck roast with salt and pepper, then sear on all sides until browned (about 4-5 minutes per side).
- In a slow cooker, place thick-sliced onion on the bottom.
- Add the seared roast on top of the onions.
- Sprinkle ranch seasoning mix and au jus gravy mix over the roast.
- Place whole pepperoncini peppers around the roast.
- Pour in the pepperoncini brine and add butter pieces on top.
- Add baby carrots and baby potatoes around the roast.
- If using, pour in low-sodium beef broth.
- Cover and cook on low for 8 hours or on high for 4-5 hours until fork-tender.
Notes
For a spicier kick, add more pepperoncini peppers or use a spicy au jus mix. Customize vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American