Samantha Nicole Whether it’s down a back road or a city street, you know going home means you can look forward to good food. Down-Home Pot Roast & Veggies take center stage on any table no matter the surroundings. A seared chuck roast is tenderly simmered in a slow cooker with sweet carrots, savory potatoes, and spry pepperoncini peppers for a little added kick. With a ranch-au jus that’s out of this world, Down-Home Pot Roast & Veggies will welcome you to dinner with a flavorful hug every time. Welcome home!
Ingredients
- 1 (3-4-pound) chuck roast, boneless
- 1/2 teaspoon sea salt
- freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 (1-ounce) packet au jus gravy mix
- 1 (1-ounce) packet ranch dressing mix or 2 tablespoons ranch seasoning
- 1 pound small yellow or red potatoes, cut into quarters
- 1/2 pound carrots, peeled and cut into bite-size pieces
- 6 whole pepperoncini peppers
- 1 stick salted butter, cut into large pieces
Directions
Step 1 -Season the chuck roast with the sea salt and the black pepper.
Step 2 -In a large skillet over medium-high heat, add the olive oil.
Step 3 -Add the seasoned roast to the heated olive oil and sear on both sides until a golden-brown crust begins to form, about 2-3 minutes.
Step 4 -Transfer the seared chuck roast to the slow cooker and sprinkle with the gravy mix and the ranch dressing mix.
Step 5 -Nestle the potatoes, the carrots, and the pepperoncini peppers around the seared chuck roast and top with the butter slices.
Step 6 -Cover the slow cooker and cook the chuck roast mixture until the meat is very tender and shreds easily, about 4-5 hours on high heat and about 7-8 hours on low heat.
Step 7 -Serve.
