SLOW COOKER ROAST BEEF WITH ROASTED MIXED VEGETABLES

Slow Cooker Roast Beef With Roasted Mixed Vegetables image

From the Arkansas Democrat Gazette newspaper food editor, Kelly Brant. It is her favorite roast recipe now. She serves the roast beef with the oven roasted vegetables.

Provided by Bren in LR

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (4 -5 lb) beef chuck roast
1 ounce dry ranch dressing mix (one envelope)
1 ounce dry au jus mix (one envelope)
1/4-1/2 cup butter, cut into tablespoons
5 pepperoncini peppers
1 lb fingerling potato, scrubbed and quartered
4 carrots, peeled and cut into 1 1/2 inch pieces
2 cups Brussels sprouts, trimmed (halved or quartered)
1/4 cup olive oil
2 teaspoons garlic, minced
salt & fresh ground pepper

Steps:

Place roast in bottom of slow cooker. Sprinkle with ranch and au jus mixes. Place butter on top.
Add peppers. Cook on low for 8 hours or until meat is very tender.
For vegetables, heat oven to 450 degrees about 30 minutes before roast is done.
Line a large rimmed baking sheet with foil.
In a large bowl, combine the vegetables, olive oil, garlic, salt and pepper. Mix well.
Spread the mixture in a single layer on the prepared baking sheet.
Roast in hot oven, stirring occasionally, until vegetables are tender and deep golden brown, about 30 minutes.

Nutrition Facts : Calories 677.9, Fat 35.9, SaturatedFat 14.5, Cholesterol 220.1, Sodium 1619.6, Carbohydrate 24.2, Fiber 4.4, Sugar 5.3, Protein 67.3