Slow Cooker Roast Beef With Roasted Mixed Vegetables

Total Time
8hrs 30mins
Prep 30 mins
Cook 8 hrs

From the Arkansas Democrat Gazette newspaper food editor, Kelly Brant. It is her favorite roast recipe now. She serves the roast beef with the oven roasted vegetables.

Ingredients Nutrition

  • 1 (4 -5 lb) beef chuck roast
  • 1 ounce dry ranch dressing mix (one envelope)
  • 1 ounce dry au jus mix (one envelope)
  • 14-12 cup butter, cut into tablespoons
  • 5 pepperoncini peppers
  • Roasted Mixed vegetables ingredients

  • 1 lb fingerling potato, scrubbed and quartered
  • 4 carrots, peeled and cut into 1 1/2 inch pieces
  • 2 cups Brussels sprouts, trimmed (halved or quartered)
  • 14 cup olive oil
  • 2 teaspoons garlic, minced
  • salt & fresh ground pepper

Directions

  1. Place roast in bottom of slow cooker. Sprinkle with ranch and au jus mixes. Place butter on top.
  2. Add peppers. Cook on low for 8 hours or until meat is very tender.
  3. For vegetables, heat oven to 450 degrees about 30 minutes before roast is done.
  4. Line a large rimmed baking sheet with foil.
  5. In a large bowl, combine the vegetables, olive oil, garlic, salt and pepper. Mix well.
  6. Spread the mixture in a single layer on the prepared baking sheet.
  7. Roast in hot oven, stirring occasionally, until vegetables are tender and deep golden brown, about 30 minutes.