Instructions
1. Prepare the Roast:
Pat the beef roast dry with paper towels. If it’s too large to fit comfortably in your slow cooker, cut it in half. Season generously with salt and black pepper. Place the roast in the bottom of the baby crock pot.
2. Add Seasonings & Vegetables:
Sprinkle the dry Au Jus and Ranch dressing mixes evenly over the top of the roast. Scatter the sliced onions, mushrooms, and potato chunks (if using) over and around the roast.
3. Add the Butter:
Place the full half-stick of butter directly on top of the roast and vegetables.
4. Slow Cook:
Cover with the lid and cook on the LOW setting for 4 hours.
Important: Do not add any water or broth. The meat, butter, and vegetables will create their own deliciously rich sauce.
5. Serve:
The roast is done when it is fork-tender and easily shreds. For best results, let it rest for 10 minutes before slicing or shredding. Serve with the cooked vegetables and drizzle with the flavorful juices from the pot.
Serving & Storage Suggestions
-
As a Hearty Dinner: Serve alongside creamy mashed potatoes, buttery egg noodles, or your favorite roasted vegetables.
-
Make it a Gravy: For a thicker gravy, transfer the cooking juices to a saucepan. Whisk in a slurry of 1 teaspoon cornstarch and 1 tablespoon cold water. Simmer until thickened.
-
Leftover Ideas: This versatile roast is perfect for next-day meals.
-
Sandwiches: Pile shredded beef and sautéed peppers on a roll with provolone cheese.
-
Beef Fajitas: Shred the meat and warm with taco seasoning for easy fajitas.
-
Hearty Soup: Chop the leftover roast and potato into bite-sized pieces, add to broth with mixed vegetables, and simmer for a quick soup.
-
ADVERTISEMENT
