Slow Cooker Roast Beef With Roasted Mixed Vegetables Recipe

Name: Slow Cooker Roast Beef With Roasted Mixed Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 -5 lb) beef chuck roast; 1 ounce dry ranch dressing mix (one envelope); 1 ounce dry au jus mix (one envelope); 1/4 - 1/2 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); 1/4 cup olive oil; 2 teaspoons garlic, minced; salt & fresh ground pepper

Servings: persons

1 (4 -5 lb) beef chuck roast
1 ounce dry ranch dressing mix (one envelope)
1 ounce dry au jus mix (one envelope)
1/4 - 1/2 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)
1/4 cup olive oil
2 teaspoons garlic, minced
salt & fresh ground pepper

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.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (4 -5 lb) beef chuck roast, 1 ounce dry ranch dressing mix (one envelope), 1 ounce dry au jus mix (one envelope), 1/4 - 1/2 cup butter, cut into tablespoons, and more.

Yes, Slow Cooker Roast Beef With Roasted Mixed Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Roast Beef With Roasted Mixed Vegetables

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