Crock-Pot Rancher’s Roast Beef

Last week during the Ninja Cooking System giveaway I asked what your favorite meal to make in the crock pot was and of all the 700+ comments, roast beef won hands down! Looks like ya’ll dig yourself some slow-cooked beef goodness! So yes, I thought I’d come to you today with another roast beef recipe to try out.

This roast is a little different from your typical meat-and-potatoes-and-carrots-Sunday-supper. It’s flavored with ranch dressing mix and some zingy peperonccinis and then topped with a sour cream-spiked gravy. Intrigued yet? You should be.

You’ll start with a 2-3 lb beef chuck roast by seasoning it with salt and pepper and then searing until nice and golden brown in a little bit of canola oil. Of course, I’m using my Ninja but searing it on the stovetop will work just as well.

Sprinkle the roast with either one packet of ranch dressing mix, or 1 tbsp of my homemade version-recipe here. Either one makes for a tasty roast, but I truly do prefer the homemade to the store-bought, just sayin’. Sprinkle about ½ C of sliced pepperoncinis over the roast followed by a ¼ cup of the pepperoncini juice and 2 tablespoons of butter cut into small pieces.

Set your crock pot to cook on LOW for 6-8 hours or HIGH for 3 ½ -4 or until the roast is fork-tender. Remove meat from pot and drain off cooking juices into a sauce pan, skimming the top for excess fat. Add 2 cups of beef broth to the juices and bring to a boil. Mix 1 tbsp of corn starch with ¼ C of COLD water and slowly pour into the boiling broth mixture. Stir continuously until thickened and remove from heat. Stir ½ cup of sour cream into the thickened broth and serve over the cooked meat.

Easy, delicious, and perfect for a brisk fall night with mashed potatoes or rice!

Crock-Pot Rancher’s Roast Beef

Yield: 6 servings

Crock-Pot Rancher’s Roast Beef

Ingredients

  • 1, 2-3 lb beef chuck roast
  • 1/2 tsp kosher salt
  • 2 tbsp canola oil
  • 1 (.4 oz) packet ranch dressing mix or 1 tbsp homemade ranch mix
  • 1/2 C sliced pepperoncinis
  • 1/4 C pepperoncini juice
  • 2 tbsp butter
  • 2 C beef broth
  • 1 tbsp corn starch
  • 1/2 C sour cream

Instructions

  1. Heat canola oil over med-high heat. Season roast with salt and sear in hot oil until golden brown.
  2. Place roast in crock pot and sprinkle with dressing mix, pepperoncinis, pepperoncini juice, and dot with butter.
  3. Cook in crock pot on LOW for 6-8 hours or HIGH for 3 ½ -4 or until the roast is fork-tender. Remove meat from pot and drain off cooking juices into a sauce pan, skimming the top for excess fat. Add 2 cups of beef broth to the juices and bring to a boil.
  4. Mix 1 tbsp of corn starch with ¼ C of COLD water and slowly pour into the boiling broth mixture. Stir continuously until thickened and remove from heat. Stir in ½ cup of sour cream into the thickened broth and serve over the cooked meat.
http://www.heatherlikesfood.com/crock-pot-ranchers-roast-beef/

7 LIKE this post? Click the heart to show some love!

Still Hungry?

Comments

  1. Julie says

    Does it need any kind of extra liquid in the crock pot to keep it from drying out any?? if not, this looks pretty good and I may try it tonight!

    • Heather says

      Sorry Julie, I just saw your comment. It doesn’t need any extra liquid. The dry roasting keeps is plenty juicy and give it a nice caramelized outside.

  2. mellly says

    I didn’t have pepperoncinis so I substituted the pepperoncini juice with Italian dressing and it was still delicious! =)

  3. Kelly says

    Just made mine, doubled up with two roasts because I was having company. There was A LOT of liquid! I hope I get the same effect. making pulled beef sammies with bourbon mushrooms. It smells heavenly!

  4. bradien says

    Made these tonight night, added à bottle of beer to the crock pot, so delicious. The pepperoncines were subtle and the meat was tender. Put it in a hoagie with cheese….MONEY

  5. victoria says

    Made this great crock pot meal yesterday and LOVE it! I included it in my blog post today because it was so delicious!! I linked it back to your blog so others can share in the wonderful meal! Thanks so much for this great recipe!

  6. Tara H says

    Our family loves this! I’ve made it a few times and I’m getting ready to make it for tonight! Thanks for a great recipe!

  7. Lauren says

    I made this roast the other night and my boyfriend and I LOVED it! How delicious! I used a little more peppers and juice than the recipe called for and added some extra garlic while the meat was in the crockpot – fab. I also substituted greek yogurt for sour cream at the end because we always have yogurt on hand and it works just the same!

    The first night I served it over quinoa. The second night just meat and sauce. After the second meal we had eaten all the meat but had tons of leftover sauce so I made some whole wheat pasta and served it with the sauce.

    delicious! definitely a keeper in our house.

  8. Jaxon says

    I have been browsing online moree than 4 hours today,
    yet I never found any interesting article like yours.
    It’s pretty worth enough for me. Personally, if all website owners
    and bloggers made good content as yyou did,
    the net will be much more useful than ever before.

    my site: webpage [Jaxon]

Trackbacks

  1. […] Rancher’s Roast Beef (slow cooker meal): Two Nights.  I discovered this recipe a few months ago, and it instantly became my new favorite way to cook a roast.  The pepperoncinis add a whole new flavor profile to the roast.  You won’t be disappointed. […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>