This Ranchers Roast Beef is an excellent slow-cooker roast: ranch dressing mix, pepperoncini and butter help the beef become fall-apart tender and packed with flavor.
Ranchers Roast Beef
First published October 2012
Slow-cooked roast beef remains a weeknight and weekend favorite, and this Ranchers Roast Beef is a simple, flavorful twist on the classic pot roast. The combination of ranch dressing mix, pepperoncini and butter infuses the beef with savory, tangy notes while the low-and-slow cooking makes it incredibly tender. Finish the dish with a quick sour cream gravy made from the cooking juices for a rich, creamy sauce perfect over mashed potatoes or rice.
How to Make Ranchers Roast Beef in the Crock Pot
Start with a 2–3 pound beef chuck roast. Season the roast with kosher salt and freshly ground pepper, then sear it in a little canola oil over medium-high heat until a deep golden crust forms. Searing locks in flavor and improves the final texture.
Place the seared roast in the crock pot and sprinkle with one packet (about 0.4 oz) of ranch dressing mix, or use 1 tablespoon of a homemade ranch mix if you prefer. Add ½ cup sliced pepperoncini and ¼ cup of pepperoncini juice for bright, tangy flavor. Dot the top with 2 tablespoons of butter cut into pieces. Cover and cook on LOW for 6–8 hours or on HIGH for 3½–4 hours, until the roast is fork-tender.
When done, remove the meat from the crock pot and drain the cooking juices into a saucepan. Skim any excess fat from the surface and reserve the juices for the gravy.
How to Make Sour Cream Gravy
To make a creamy gravy from the drippings, add 2 cups of beef broth to the reserved juices and bring the mixture to a boil. In a separate small bowl, whisk 1 tablespoon cornstarch with ¼ cup cold water until smooth, then slowly pour this slurry into the boiling broth while stirring constantly. Continue to stir until the gravy thickens, then remove from heat and whisk in ½ cup sour cream until smooth. Taste and adjust seasoning if needed, then spoon the gravy over sliced roast beef.
This recipe is easy, comforting, and ideal for a chilly evening—serve it with mashed potatoes, rice or buttered noodles and a simple green vegetable.
Recipe
Ingredients
- 1 (2–3 pound) beef chuck roast
- ½ teaspoon kosher salt (or to taste)
- Freshly ground black pepper (to taste)
- 2 tablespoons canola oil
- 1 packet (about 0.4 oz) ranch dressing mix or 1 tablespoon homemade ranch mix
- ½ cup sliced pepperoncini
- ¼ cup pepperoncini juice
- 2 tablespoons butter, divided
- 2 cups beef broth
- 1 tablespoon cornstarch
- ¼ cup cold water
- ½ cup sour cream
Instructions
- Heat canola oil in a large skillet over medium-high heat. Season the roast with salt and pepper, then sear on all sides until well browned. Transfer the roast to the crock pot.
- Sprinkle the ranch dressing mix over the roast. Add the sliced pepperoncini and pour the pepperoncini juice over the meat. Dot with butter.
- Cook on LOW for 6–8 hours or on HIGH for 3½–4 hours, until the roast is fork-tender. Remove the roast and drain the cooking juices into a saucepan, skimming off excess fat.
- Add 2 cups beef broth to the pan juices and bring to a boil. Whisk cornstarch with ¼ cup cold water, then slowly add to the boiling liquid while stirring. Cook until the gravy thickens, then remove from heat and stir in the sour cream. Serve the gravy over sliced roast beef.
Notes
Use a well-marbled chuck roast for the best texture. If you like more tang, add extra pepperoncini juice to taste. The gravy can be adjusted for thickness by adding more or less cornstarch slurry.
Nutrition (approx. per serving)
Calories: 535 | Carbohydrates: 2 g | Protein: 44 g | Fat: 38 g | Saturated Fat: 16 g | Sodium: 877 mg
Want more easy beef recipes?
- Zesty Instant Pot Homemade Vegetable Beef Soup
- Beef Parmesan with Garlic Parmesan Pasta
- Saucy Slow-Cooker BBQ Beef Sandwiches
- Braised Beef Short Ribs
Tools that make this easy
- A slow cooker or multi-cooker with a slow-cook setting (for searing first, a model with a stovetop or sear feature is convenient)
- A small whisk or mini whisk for mixing the cornstarch slurry and finishing the gravy
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Nutrition and food safety information may vary depending on ingredients and servings.