An easy and delicious recipe for eggs. Although you can cook the eggs longer and the yolk will set even more, this recipe is for over-easy eggs. Turning the eggs over is the most difficult step.
| Prep Time: | 20 mins |
| Cook Time: | 7 hrs 15 mins |
| Total Time: | 7 hrs 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (3 1/2) pound boneless beef chuck roast
- Kosher salt and ground black pepper, to taste
- ¼ cup flour
- 3 tablespoons olive oil
- ½ cup beef broth
- 1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- ½ cup butter
- 8 pepperoncini
Instructions
- Season chuck roast generously with salt and pepper. Rub flour evenly over the surface of the meat.
- In a large saute pan, warm oil over high heat until very hot but not smoking. Sear the roast until browned and crusty on all sides, about 15 minutes total.
- Place roast in the pot of a slow cooker. Pour beef broth around the roast. Sprinkle Ranch seasoning over the roast, place butter on top and scatter pepperoncini over and around the roast. Cover the slow cooker and set on low heat for 7-8 hours.
- When ready, shred the meat and mix with the sauce in the slow cooker. Serve over bread, egg noodles or potatoes.
- In a rush? You can swap the flour for one 1 ounce package of dry Au Jus gravy mix and skip the step for browning the meat.
Reviews
Very easy to make and taste great! I will definitely make this again.
I made this recipe with 2 lbs of round steak. It was delicious. The only reduction of other ingredients I made was half a package of the salad dressing mix and used approximately 1/3 c. butter. I had about a 1/2 c of fresh mushrooms that I threw in on top of everything. I cooked it for five hours and it shredded up nicely. This recipe is great and I will make it again.
This was absolutely delicious!!! My gosh, I cannot wait to make this again. The only thing I did differently was to use only two pepperoncini’s and that was perfect heat for me. I served this with roasted cabbage, glazed carrots, whole wheat noodles with butter and parsley. I guess next time I need to add a green but, my meal was just wonderful. Thank you for sharing!
The only change I made was adding a chopped onion because we just love onions. I may try cutting the butter in the future just for health. Even though we loved the taste. My husband said several times how much he liked it when we were eating and it went straight into my hand written book at the first cook!!
The first time I made it was the best. It’s been good other times but I think I need to go back and stop changing it. It had a lot of zing to it.
followed recipe to the letter and it turned out AMAZING!
Love this. I’ve made it several times. I make red cabbage with bacon to go with it. Serve over egg noodles. Perfect comfort food for fall.
Very, very tasty. I did the “cooks note” method of adding Au Jus gravy packet and the Ranch Dressing seasoning packet. I mixed both packets together to make a rub. I rubbed half of the mixed packets all over the meat, added black pepper, one onion, a little (about 1/3 cup) water to the bottom of the pan and sprinkled a tablespoon of butter cut in small bits on top. I covered it with foil and cooked it for 4 hours in a 300 degree oven. I served it like a roast with buttery mashed potatoes and fresh string beans from our garden. It was tender, tasty and melt-in-your-mouth delicious. Again, really easy to make. This has been added to my recipe box and I will definitely make this again. Thank you Allrecipes.com.
Full of flavor!!!! Going to have to make this again. Best roast I have ever made in a long time. For the First time ever I’m going to post this on social media to share.
I love this recipe. I’ve used two packets of powdered ranch and 2 gravy mix. I also use a stick of true butter. Not only does the roast Taste amazing but the gravy goes great on mashed potatoes or on baby potatoes.
I skipped searing the meat because if I’m using the a Crockpot…I want to save time! If I make this again, I will swap in pork instead of beef. And I’ll cut it into smaller pieces so that the flavorings can permeate the meat better. I loved the peperoncinis!
This is very delicious! I would cook it about 8 or 9 hours. The leftovers make great beef n noodles!!!
It was very good. Followed tips from other reviews used 1 and 1/2 packets of the hv seasoning and the au jus mix.
It was so easy to put it together.. I actually cooked it 24 hours on low… and it is so tender.. just fell apart .., and such a great flavor with just a little bite from the pepperocinis
Amazing!
Excellent recipe! I used a 1/4 cup butter and that may have even been too much. I added sliced onions to the recipe and left out the pepperoncini.
so easy and so delicious!
This was awesome. I added the butter, which was a great suggestion. I made this for my friends who hate anything vinegary pickled. They didn’t even notice that it had pepperoncini or the juice. They asked for the recipe and were surprised by the ingredients, so they made it for me. It was great again. This will be my go-to pot roast forever.
A family favorite that gets made a lot! I add the meat to the crock pot, 2 packets of Hidden Valley Ranch mix, 2 packets of Au Jus gravy mix, 1 stick of butter to sit right on top of the meat, and at least 15 (or an entire small jar) of Pepperoncini’s, and cook on high for 5 hours. I have never added oil or water any time it’s been made. I’ve never tried it w/veggies, or w/the beef broth but I will next time I make it.
Very tasty and easy. I use beer instead of water and cook on high for 4 hours. Comes out tender every time.
Very tasty and easy. I use beer instead of water and cook on high for 4 hours. Comes out tender every time.