This roast recipe is tried and true! This is one of my most-requested recipes at our church fellowship meals. Many husbands have shook my hand and thanked me for giving this recipe to their wives! Hilarious, but true. This roast is super easy and cooked in your slow cooker. This is also a great choice for serving to guests! Once you try making roast this way, you will never go back.
1. When selecting which piece of beef you want for this recipe, I recommend chuck roast. Is it more expensive? Yes. But it’s totally worth it. I have not used other cuts for this recipe, so experiment at your own risk.
2. Always sear the roast before you put it in the slow cooker! Seriously. It’s going to add tons of flavor.
3. Be sure not to add too many potatoes and carrots. You want your roast to sit low in the slow cooker. If it is sitting up too high, it will not cook properly. You want it to get the right amount of heat and you want it to cook slowly for at least 8 hours.
4. Don’t cook it on high! I know, I know. You might be in a hurry. It might be 2pm and you JUST thought about dinner. But don’t do this to your roast. It’s much better cooked low and slow. Resist the temptation!
5. You can totally trim some of the outer fat if you want. Just don’t trim it up too lean because the fat adds flavor and moisture!
On to the recipe!
- 1.5lb chuck roast
- 7 red potatoes (or more depending on size), washed and quartered
- 5 carrots, peeled, sliced thick on the bias
- 5-7 garlic cloves, peeled and smashed
- 5 pepperoncinis (more if you want it to be spicy), plus about 2 Tbsp of the juice
- 1 packet McCormick Au Jus
- 1 packet dry ranch dip seasoning
- 1 stick salted butter
- sea salt
- Season the chuck roast on both sides with salt and pepper. Sear the roast in a cast iron skillet, flipping only once, to get a nice crusty sear. This will add so much flavor!
- To a slow cooker, add the red potatoes, carrots, and garlic. Season with salt and pepper (to taste, but at least 1 tsp of salt).
- Place the seared chuck roast on top of the potatoes. Add the pepperoncinis and about 2 Tbsp of the juice from the jar.
- Sprinkle the au jus packet over the roast. Sprinkle the ranch dip packet on top. Place the stick of butter on top of the roast as well.
- Cover and cook for 8-10 hours.
Be sure not to add too many potatoes and carrots because your roast will not sit low enough in the slow cooker and it will not cook properly. You want it to be completely inside the basin so that it gets enough heat.
You can trim some of the outer fat off of your roast to avoid having large pieces of fat on your plate. Just don't trim it lean! The fat will add flavor and moisture.
DO NOT skip the sear! It seriously adds so much more flavor.
Be sure to season the potatoes and carrots well. Don't forget! Otherwise, they will be bland.
My kids and husband love this! This easily serves our family of 6 with plenty of leftovers.