Slow Cooker Roast Beef With Roasted Mixed Vegetables

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs 30mins
SERVES: 6
UNITS: US

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
  • 2
    teaspoons garlic, minced
  • salt & fresh ground pepper
Advertisement

DIRECTIONS

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