My sister found this roast on Pinterest originally and they really liked it, so I thought I would try it for the blog. The recipe is a whole like what I do to make my Spicy Italian Beef, except that you use Ranch Dressing mix instead of Italian and less of the spicy seasonings. This recipe makes a really good beef gravy that is perfect with mashed potatoes or you could serve it with egg noodles or even rice. The results were wonderful and you do it in the slow cooker. You throw it all in the night before or in the morning before you go to work and it's ready when you get home. As far as I can determine this recipe originated on a blog called Laurie's Life http://lseo.blogspot.com/. I certainly want to give credit where credit is due and Laurie has a hit here.
You will be surprised to see how few ingredients you need for this:
Roast (I used about a 4 lb chuck roast,. I do think the chuck roast works best. )
1 envelope of ranch dressing mix
1 envelope of au jus mix
1 stick of butter
pepperoncini peppers (the original recipe used about 4 or 5 whole peppers, I used the pepper rings and mixed some pepperoncini and jalapeno rings)
I added a sprinkling of black pepper and a sprinkling of seasoned salt, but that is very optional.
Spray your slow cooker with nonstick spray. It makes clean up so much easier. Place your roast in the slow cooker and sprinkle with a little black pepper and a little seasoned salt. Sprinkle the top with the ranch dressing mix and the au jus mix. 
Place peppers on top of mixes. I used a mixture of jalapeno and pepperoncini peppers. I like the pepper rings because they disintegrate in the cooking process and just become part of the gravy. My family is not big on peppers and they never see them this way. Don't leave these out though, because they really add flavor to this. If you don't use too many, they don't even add noticeable heat. 
Add the stick of butter on top! The butter is what makes the gravy in this soooo good! Set your slow cooker to 8 hours on low and forget it. You do not add any additional water to this! Your roast will be tender and delicious and will have made it's own gravy!
This is great served with mashed potatoes, egg noodles, or for our deep South friends, rice!
Gotta try this, sounds great! Only thing I would change is using a slow cooker liner instead of nonstick spray. Love those things, no clean up at all!!
ReplyDeleteI hope you like it, we did!
DeleteI have never tasted nor made a roast so easy n moist! My husband hasnt liked roast in over 20 yrs nor would he eat it becuz of having so much of it when he was younger but he tasted this n went back for more!!! Unbelievable! Ty so much for sharing this!
DeleteI just put this bad boy in the crock pot. I used 3 different hot peppers straight from the garden. Hoping for the best!!
ReplyDeleteThis Wisconsin girl gives an A+ to this roast. Loved the bit of heat. Great gravy. Plus my fussy son liked it, too.
ReplyDeleteIsn't it a keeper? I will be making it regularly. So glad you all liked it also!
DeleteYUM, gonna be making this!!!!
ReplyDeleteThis looks amazing! Do you happen to know the nutritional value to the recipe?
ReplyDeletewhere do you find the au jus mix
ReplyDeleteI am sorry I can't reply directly to your comments but the reply function hasn't worked on here for a while now. As far as nutritional value, I don't know that. I don't ever even attempt to give it, because I don't want to misinform anyone.
ReplyDeleteThey au jus mix can be found in the aisle of your supermarket with the gravy mixes, chili mix, stew mix and such. It's just in a packet like gravy mix.
I made this dish last week and it was a hit with the family! It was delicious and very moist. The peppers added a very nice flavor to the gravey that it makes. It was super easy to throw together. Thanks for sharing the recipe with us. I will making this roast again and again!
ReplyDeletedo you cook it on high or low for 8 hours?
ReplyDeleteAngie, you cook it on low for 8 hours or you could cook it on high for about 5 hours depending on your slow cooker.
ReplyDeletedo you use the mixes dry or add water to them as the directions call for?
ReplyDeleteI was wondering the same thing.
DeleteI was wondering the same thing
DeleteI was wondering the same thing.
Deletejust like the recipe states... use them dry! Do not add water! The Crock pot has its own magical way of creating the moisture needed to make the gravy!!
DeleteThis roast sounds delicious! What vegetable do you think would make a good substitute for the peppers?
ReplyDeleteYou can't substitute a vegetable. Just use the peppers and don't eat them. You don't taste them; they don't give off heat.
DeleteI made this roast Monday and my husband loved it! I agree the peppers give it some zing and it was amazing! I love your blog and all the recipes because I had ran out of ideas for meals until I found your blog. Thanks!
ReplyDeleteJust put this on and am hoping to have it done for when my wife is off work at 2:30. I will let you know how it worked out!!!
ReplyDeleteThis is the best tasting roast I've ever eaten. The pepperchinis make the flavor burst. Friends and family enjoyed my Sunday meal today. I fixed pintos, boiled taters with butter and biscuits. My boyfriend was freaking out because he is so old school and not much on changes (used to potatoes, carrots and onion soup way) He absolutely loved it. I kept catching him sneaking to the crockpot for a little taste sample before suppertime, lol. Friends are planning a big cooking soon and want me to fix a couple deer roast this way...yummy!!! BIG HIT!!!!! Thanks again!!!
ReplyDeleteI am so glad to hear that you all enjoyed it. It is a really good way to prepare roast. I might never do it any other way...lol.
ReplyDeleteSo HOW spicy is it? We don't like hot or jalapenos?
ReplyDeleteYou do not add water. Just they dry mixes and the butter and peppers. The butter and juices from the roast make enough liquid since there is no evaporation in a slow cooker.
ReplyDeleteSprinkle the dry mixes on top of roast. Do not add water. My family loved this recipe.
ReplyDeleteI've made this several times and it's delicious. I think the seasoning mixes make the gravy salty enough without adding any extra salt ( and I'm a salt person) This is great with mashed potatoes. I wish I had some right now!
ReplyDeleteDoes the Ranch dressing mix make it Ranchy or just give it flavor ? My husband really doesn't Ranch at all!!
ReplyDeleteWhat size slow cooker did you use? I have a 6 qt. Will that be too large?
ReplyDeleteA 6 quart should be about right.
ReplyDeleteMade this today and it was amazing!!! Hubby loved it too! This is a keeper! Thanks for sharing!
ReplyDeleteI am making this today,I hope it taste as good as it looks!!! Yummo
ReplyDeleteHave made this roast recipe a few times and it's been a hit each time. I serve it with egg noodles. Delicious! Thank you for sharing!
ReplyDeleteCan't stand the taste of Ranch dressing, what could I use in place of it? Doesn't matter if it doesn't taste a thing like Ranch dressing, I'll know it's there and won't be able to eat it.Want to make this though,any ideas?
ReplyDeleteCan you add potatoes & Carrotts to the roast in the crockpot? Wasn't sure if there was going to be enough juice to cook those! Love this recipe
ReplyDeleteMy mom made this roast last week and it was really good. The house smelled wonderful! It's her new favorite, and in my top 3.
ReplyDeleteWill try this!
ReplyDeleteI book mark this awhile back,,and its cooking now,,,,can't wait to eat ,,,,
ReplyDeleteCould you cook this in an electric fry pan on low b/c I don't have a crock pot. Mine broke and I haven't gotten another one yet. My husband doesn't like ranch dressing at all but I will try it and won't tell him that it's in there. also the peppers, do I need to put them in there b/c I can't eat anything spicy. Thanks for getting back to me.
ReplyDeleteI made this for dinner last night. I almost left out the peppers. Glad I didn't! Great and tasty receipe. Thanks....
ReplyDeleteI'm cooking this right now.. I left out the peppers cuz my boy friend wouldn't eat it if they were in there.. I'm making mashed potatoes to go with them and sweet tea and cornbreads recipe for dinner rolls, the roll recipe that you also can use to make the gooy cinnamon rolls.. Your recipes are some of our family favorites! Thank you so much!
ReplyDeleteI making this roast this weekend! Can't wait!
ReplyDeleteThis sounds so good! Trying it out this weekend :)
ReplyDeleteWould this recipe work on a pork tenderloin
ReplyDeleteAnon. who doesn't like Ranch - I've made it by mixing a couple of cans of Cream of Mushroom soup with a packet of dry Lipton Onion Soup mix. I've not used the butter though. The juices from the roast combine with the soups to make a gravy.
ReplyDeleteI can't wait to try this one. It sounds great.
Yes it works on pork tenderloin...... and for the one who asked about the ranch dressing :the ranch added is what makes it "creamy gravy"--substitute with a cream soup -try different ones -ex- cream of celery, cream of mushroom and I have used the cream of chicken when I was out of everything else- it wasn't bad :) ---even the golden mushroom soup is an excellent alternative.
ReplyDeleteAnd I add the dry onion soup mix to this because I love the flavor :) I may have to try the au jus mix though -I don't think I've ever seen it -lol- wonder if it would be too strong to use both the au jus mix and the dry onion soup mix? Someone was asking about adding the potatoes and carrots to it - when I first got this recipe, they didn't have slow cookers -we used a huge stainless steal soup pot and added all our vegetables in it or a big roaster and cooked it slowly in the oven- It made the vegetables delicious- but I think we did have to add some water- I just can't remember :( been so long - once I started using slow cookers I believe I cooked them separately and before they got too soft would add them to the roast, spoon some of the gravy over them and leave in for the last hour or two of cooking-for those who run in and need everything to be ready-even just a few minutes in with the roast is better than not at all and by all means-you can cook the veggies the night before. They have better slow cookers now, so I'm not sure if the same rules apply about vegetables - My first ones said not to slow cook carrots and potatoes- I think that may have changed now - check your slow cooker book that came with it :) ...... Btw-Kathy,I haven't been able to register with a name so sorry bout the "anonymous" ...I love reading through all the recipes - which I had had them when I had people to cook for. :) Some of the "southern basics" I had but the differences here and there sure would have been fun to try !! :) thanks for sharing !!!
I've never tried the pepperoncini and jalapeno rings on it -which now seems odd since I moved to Texas over 30 years ago ! lol Can't wait to try that !
ReplyDeleteYou not really southern if you don't eat rice with your gravy mashed potatoes are ok but is rice is a must in any "Southern" gravy dish.....
ReplyDeleteI made this tonight. It was great but it didn't make gravy. Not sure why...so after it was done I removed the roast and then poured the juice in a pan on my stove and thickened it. Only took a few minutes and it was great over rice. Half of my family hates peppers....half hates ranch and they ALL loved it. Was not too spicy for myself or grandson who suffers with acid reflux. I was so happy also that there were no signs of the peppers or the grands would not have even tried it. I will def be making this again! Thank you Thank you Thank you!!
ReplyDeletedo you know what temp is low? my slow cooker has a temperature dial instead so not sure if 200 is too low to cook it safely?
ReplyDeleteI have flour and brown my roast before I put it in crock pot . That's just how I have always done it.
ReplyDeleteHmmmm...I make a variation of this, but I just can't figure out the pictures. What in the WORLD is white? My ranch mixes don't look this light, especially when mixed with the au jus mix. AND, I'm wondering if you rubbed it into the meat or something...almost looks like chicken! :)
ReplyDeleteAre the pepperoncini peppers hot? my boyfriend has a very sensitive stomach and can't tollerate hot stuff and I'm just not fond of hot foods! Also I have a 2 pound roast so would I still use the full packets of Ranch and Au Jus?
ReplyDeleteDoes it change anything to add carrots, onions and potatoes?
ReplyDeleteI wondered about the veggies too. I put peppers steaight from the garden in too. Just now. Lol. Also, my roast is still a tiny bit frozen and I didn't have au jus. So I put in a couple spoons of McCormick beef broth creamy stuff lol.
ReplyDeleteI can't get this recipe to print when I hit the "print friendly" option. Any suggestions why it isn't working?
ReplyDeleteCan't wait to try this Sunday. My hubby will have to follow the easy recipe though. I have a broken wrist and can't manage it all right now! It sounds wonderful!!! Thanks for the post!!!
ReplyDeleteThis sounds delicious and will have to try soon. I always cook my roast, seasoned, in a dutch oven / cast iron pot on the stove on low heat for a 2-3 hours then take it out and place it on a plate or cookie sheet, saute Seasoning Blend (onions, bell pepper), add flour to make roux, stir in water, chicken or beef broth, 1-2 cans of mushroom soup (depending on how much gravy you want) ..simmer for about 15 minutes,:then place the roast in the pot of gravy to simmer for about 30 minutes.
ReplyDeleteCool. Maybe you could post your recipe on your food blog?
DeleteThis is the second time I am making this roast! Thought about it all week! Lol. Realized I didn't have dry ranch dressing, but have dry creamy Italian, so used that, about a TBS of dry onion soup (I buy it bulk), butter, and walked around my garden this morning and found four small serrano, two small jalapeno, two small pablano and half a dzn small banana peppers. Sliced all of those up for my peppers! Cant wait! Thanks again for this delicious recipe!
ReplyDeleteI have made this roast several times so wanted to share my tips. McCormick makes an Au Jus Gravy mix packet but if you can't find it, you can use their Slow Cooker Savory Pot Roast mix. It is almost as good. Yes, everything goes in dry. The roast will create it's own moisture. My secret for the most flavorful gravy is to add a 1/2 cup of red wine once there is a bit of moisture in the bottom of the crock pot. If you add it at the beginning, it will burn off. Any wine will do but red is my preference so I always have it on hand. The pepperoncini are not hot. If you put them in whole, it is very easy to eliminate them at the end and non-pepper lovers will never know. I like to use the ones in the jar because I think the salty brine helps the flavor. They cook up so much, you can't even tell what they are. I don't even add salt and pepper at the table. Finally I have made this roast with the stick of butter, with just half a stick and without it altogether. I prefer without the butter at all and you can cut quite a few calories. Does not hurt the flavor either. Best roast ever!
ReplyDeleteJust put this bad boy in the crockpot. I have a fussy Aussie husband. Haven't found too many things he likes about "Southern cooking," but I'm hoping this is one Mississippi dish he's gonna love!
ReplyDeleteI'm trying to figure out how to make the gravy. I have the roast almost done but looks like the butter (grease) is sitting on top. I'm thinking about cooking it up w/ some flour?
ReplyDeleteWould it be OK to roast in low heat oven in Le Crueset pot? I don't have a crockpot. If so, what temperature?
ReplyDeleteThanks!
You could, but the recipe will need adjusting. Slow cookers, by the nature of their construction, hold in all of the liquids and do not allow for condensation, so you don't need to add much liquid at all to them. The oven is totally different. I would sear the roast on both sides on top of the stove in your pot in a little oil first. Then add it all like the recipe calls for with about 3 cups of water. Place in a 350 degree oven for probably 2 hours with the lid on. Check it after one hour to see if it needs more water. Iron cookware, like Le Crueset cooks a roast so well, but the liquid will evaporate to some degree.
DeleteI make this roast just for the sandwiches. I double the Au Jus, the Ranch dressing, the peppers and use only one stick of butter. I still have plenty of gravy. I do manage to slosh a little of the brine in there when I add the peppers. The sandwich is my favorite sandwich of all time. Lightly toast an onion roll, drizzle a bit of the warm gravy on each side, add the warm roast, some freshly sliced pepperoncini, and a slice of swiss or provolone cheese. OMG! A sandwich made in Heaven!!
ReplyDeleteI was wondering how salty it was, we aren't big salt people?
ReplyDeletePut together very well.
ReplyDeleteWhat is the white stuff on top of the roast in crockpot? Since you're only adding dry ingredients, where does the white on top come from? It looks like a gravy.
ReplyDeleteIt's just the dry ranch dressing mix and the dry Au Jus mix. They are sort of powdery and make it look like that.
DeleteWhy can’t I Pin 📌 any of your recipes?
ReplyDeleteYou can, all you have to do is hover over any photo on the post and a "P" will appear, click on that. If you are on a cellphone, go to the bottom and change to 'web view' so you see the icon.
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