This is my roast recipe. It has made its way into many of the kitchens of the ladies in my church, and it often makes an appearance at our monthly fellowship meals. It’s definitely a husband pleaser! I hope your family enjoys it, too!
3lb Chuck roast
7 red potatoes (more depending on size), quartered
5 carrots, peeled and sliced thick on the bias
5-7 cloves garlic, peeled and smashed
5 pepperoncinis (more if you’d like it spicy) plus their juice
1 packet McCormick au jus
1 packet dry ranch dip seasoning
1 stick salted butter
Season chuck roast on both sides with salt & pepper. Sear in a cast iron skillet, flipping once, to get a nice crusty sear.
To a slow cooker, add the red potatoes, carrots, and garlic. Season with salt and pepper.
Place the seared chuck roast on top of the potatoes. Add in the pepperoncinis. Add a splash of the juice from the pepperoncini jar (about 2 Tbsps).
Sprinkle au jus packet over the roast. Sprinkle the ranch dip packet on top. Place the stick of butter on top of the roast.
Cover and cook on low for 8-10 hours.
Be sure not to add too many potatoes and carrots. You want the roast to still sit low in the slow cooker in order for it to cook properly.
You can trim some of the outer fat off of your roast to avoid having large pieces on your plate.
Don’t skip the sear! It adds a lot of flavor.
Be sure to season the potatoes and carrots well. You don’t want anything to be bland!
My kids love this! This easily serves our family of 6 (5 eaters) with lots of leftovers.