| Level: | Easy |
| Total: | 8 hr 5 min |
| Active: | 5 min |
| Yield: | 8 to 10 servings |
Ingredients
- One 3- to 4-pound boneless beef roast, your choice of cut (see Cook’s Note)
- 1 stick (8 tablespoons) butter
- 1 package au jus gravy mix
- 1 package dry ranch dressing mix, such as Hidden Valley
- Pepperoncini peppers, number to your liking, and a little juice
- Salt and freshly ground pepper, if desired
Instructions
- Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.
Reviews
So simple, and really delicious. Left out the pepperojcini’s, but added 1/4 cup water. Didn’t sear first and didn’t miss it. I think I will next time just to compare. Makes really good sandwiches. Will definitely make again. Have already recommended to friends and family.
It was delicious. I did not add additional salt. I rubbed the roast with course ground pepper and seared it in a little peanut oil. Used 1/2 of a 12 ounce jar of pepperoncini and 1/2 the juice. Cooked on low for 8 hours. Served with mashed potatoes. Will make again. Really good.
I have been making this for several years. It’s such a great, easy and delicious recipe. I always add a sliced onion on the bottom, and also add carrots, potato chunks and celery like I do with any pot roast. And the juice when it’s done make a delicious gravy for the potatoes.
I make this often. Recipe is good and quick and easy to make. I will add whatever veggies I have such as onion, potato, celery,. And if you’re in a rush, put the instant pot on high pressure cooking and give it 50 minutes and you’re done
Love ur recipe , I made mashed potatoes, Mac an cheese, cabbage, field peas, deviled eggs, cornbread and sweet potatoes with it❤️
Great easy recipe to have waiting for you after a day outdoors. Excellent for fall tailgating. We served on small Chicago rolls with provolone and gardenia. Love it!
Oh, how I wanted to like this, but it is way too salty & greasy! Not sure how to fix that, other than add water or maybe sour cream at the end? I didn’t add any salt and even used unsalted butter. I trimmed fat and skimmed grease at the end.
Won’t make again.
Won’t make again.
I just happened to catch this on an episode of The Kitchen the other day. It was simple and fantastic! After I removed the roast from the crockpot, I used the last 6 whole pepperoncinis and juice I had in the jar. I strained out the fat and made gravy with the delicious juices to go over mashed potatoes. I’ll be using the leftover roast for tacos.
OMG….Fantastic!!! I found this recipe a couple of weeks ago and have already made it twice.
Easy, Yummy, oh and did I say easy & yummy!!!!!! No added salt is needed, IMHO.
Easy, Yummy, oh and did I say easy & yummy!!!!!! No added salt is needed, IMHO.
Reading the recipe I wasn’t sure on something good coming out of that combo of ingredients ….but then I needed an easy slow cooker recipe to set in the morning and decided on this because of its simplicity and I’m so glad I did. I was pleasantly surprised. If you’re on the fence like I was, I believe you should try it and you’ll find yourself pleasantly surprised as well.
It’s a flavorful, rich and so tasty! Served over rice the first night and made shredded beef and Swiss sliders on Hawaiian rolls the next day and it was soooooo good. It’s a super easy recipe that is versatile when it comes to serving sides and can be transformed into other meals -if you have leftovers…and oh so yummy!