Roast Beef was a typical Sunday Supper for my family when I was growing up. My grandmother would cook it in a roasting pan in the oven for hours until it was fall apart tender – and the only seasoning she ever used was salt and pepper.
There are few things that cook better than pot roast in the slow cooker. The long cooking time, slow cooking, and submersion in flavor pack a powerful punch. My Slow Cooker Pot Roast Recipe is full of flavor, but still tastes like traditional Sunday Supper Pot Roast.
I didn’t come up with this recipe on my own – but I had a college friend who always swore by this, and I picked it up from her. I have since seen it all over the internet in various forms, so shout out to Michelle for feeding me this on many a weekend on those cool winter weekends in College Station.
Toss your roast into your slow cooker. Sprinkle the top with your ranch dressing packet, and put the banana peppers on top. I pour about 2 tablespoons of the banana pepper liquid into the crock pot for an extra kick of flavor, but that’s up to you. Pour in your beef stock and add your worcestershire sauce. Allow to cook for 6 hours on low or until meat is tender and cooked through.
Oh! Why hello, Gorgeous! Don’t you just want to take a big ole bite?
- 1 chuck roast - 2.5-3lbs
- 1/4 cup sliced banana peppers with 2 tbsp of the liquid
- 1 package ranch dressing mix
- 1 can beef broth
- 1 tbsp worcestershire sauce
- Add all ingredients to the slow cooker, sprinkling ranch seasoning on top of the beef.
- Cook on low for approximately 6 hours.