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!

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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/

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