Description
This slow cooker pot roast is a savory and flavorful meal, perfect for a cozy dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 3 pounds pot roast (see notes for best cuts)
- 1 ounce packet Ranch seasoning mix
- 1 ounce packet Au Jus mix
- 6 pepperoncini peppers
- 1 stick butter (cut into cubes)
- 3 tablespoons corn starch
Instructions
- Heat oil in a large skillet (preferably cast iron), over medium-high heat.
- Sear the roast for 3 minutes per side. Transfer to the crock pot.
- Sprinkle the Au Jus and Ranch Seasoning Mix over the roast.
- Top with cubed butter and pepperoncini peppers. Add any carrots and/or baby red potatoes if desired.
- Cook on low for 8-10 hours, or on high for 5-6. It will be very tender.
- Place the roast on a plate and cover with foil. Leave the juices in the pot.
- Turn the Crock pot on high and proceed to gravy instructions.
- Combine 3 tablespoons cornstarch with 3 tablespoons COLD water. Whisk until well-combined and smooth.
- Bring the meat juices to a boil. Slowly add the cornstarch mixture to the boiling liquid, stirring continuously. Once it’s all added, reduce to a simmer.
- Simmer until desired thickness is reached, then transfer to a serving container and serve.
Notes
- See notes for Oven and Instant Pot Method.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 1g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 150mg