By now you probably all know that I am a carnivore. I just LOVE meat! And beef is my very favorite! I spent last weekend with my mom and sister and we had a blast together. We were busy shopping, visiting and catching up. So we ended up eating out the whole time I was there, which was fine with me. We didn’t have time for dishes. We ate some extra yummy pizza, which I will definitely be trying to recreate. We had sandwiches and Mexican food too! I love all of those things. But when I got home I knew that I needed to make some meat! What can I say? I am an addict.
During the summer my sister-in-law gave me this recipe. I knew I had to try it for a few reasons.
1. She isn’t a beef addict and she loved this roast. So I knew it had to be good.
2. She had me at “put a cube of butter on top of the roast”
I made the roast and it does not disappoint. It’s a fun twist on the traditional roast! We will definitely be making this one again, and again!
Use whatever roast you want. It’s gonna cook low and slow until it falls apart anyway. This is a good place to use those less expensive cuts of meat. I used a chuck roast and it was perfect!
Place the roast in a slow cooker. I used a handy little slow cooker liner because of the reason mentioned above. Who has time for dishes?
These are all of the yummy ingredients to dump on the roast. Mmm! Butter. Au Jus.
Sprinkle the roast with the Au Jus packet and the ranch dressing packet.
Slice and set butter on top of roast. Add about 8 banana peppers. I also poured about 1/2 cup of banana pepper juice from the jar onto the roast.
Let it rip in the slow cooker for about 6-8 hours on low. Remove from slow cooker and let rest for 10 minutes before cutting or shredding. Either cut into slices or shred into big chunks with two forks. I spooned a little bit of the pan drippings over the roast before serving.
This roast couldn’t be any easier. It is perfect for Sunday dinner or those busy days when you aren’t home to get dinner ready. If you want to turn this roast into a one pot wonder, add potatoes and carrots during the last few hours of cooking.
Banana peppers lend such a yummy flavor to this roast. And the butter makes it extra moist!
- 1 roast (I used a chuck roast)
- 1 pkg. dry ranch dressing
- 1 pkg. dry Au Jus sauce
- ½ cup butter
- 6-8 Sweet wax banana peppers
- Set roast in slow cooker.
- Sprinkle ranch and Au Jus over roast.
- Slice and set butter over roast.
- Lay banana peppers on top of roast.
- I poured about ½ cup of the banana pepper juice over my roast. It's optional!
- Cook in slow cooker on low for 6-8 hours.
- Remove roast from slow cooker. Let rest for 10 minutes.
- Slice or shred roast and serve.
Elaine Duckett says
September 25, 2013 at 11:05 amIt was fun having you come and spend the weekend with us, and we got a lot done. It was fun eating out with you and can’t wait until you duplicate the pizza we had for lunch.
I tried doing a roast this way and loved it too. Fast and Easy. I couldn’t find the banana peppers at the store I went to so I used a different kind. Now that I have seen the bottle you displayed I will know they can be found. Sure they would add a fun flavor to the roast.
Loved the fall fabric and the texture it created under the plate.
The next time you come over, we will cook instead of running errands and shopping, and we can share some love to you. You deserve a break, but plan to helping with the dishes.
Mom
Pyper says
September 30, 2013 at 9:00 pmAmy, you make this look so pretty– I had to laugh. I just dump it all in. The peppers really are a yummy treat! I added them to some bbq spare ribs and my men loved the taste. Good recipe:)
Trish - Mom On Timeout says
October 19, 2013 at 7:50 pmThis looks absolutely delicious! I love banana peppers so I just know I’d love this roast!
Amy Engberson says
October 20, 2013 at 7:32 amThe slow cooker is my life this time of year!
Candi says
November 5, 2014 at 9:16 pmJust wanted to say that my husband doesn’t normally like roast, but he LOVES your recipe! He said it’s the best roast he’s ever had and keeps requesting it for dinner. Thanks for the great recipe! 🙂
Amy Engberson says
November 9, 2014 at 10:16 pmYea! I’m glad you found a way to get your husband to eat roast! I crave roast if I haven’t had it for awhile, sounds like he is too! In my opinion, there’s nothing wrong with eating roast several times a week!
Heather Corn says
January 5, 2015 at 7:34 amI made this last night and it was yummy! My kids loved it. I was worried that my kids wouldn’t like it because of the sweet peppers, but you can’t taste it:) I will use unsalted butter next time though..
Amy Engberson says
January 5, 2015 at 3:24 pmHeather, getting the kiddo’s to enjoy dinner is a never ending job! I love salt, a lot, so I’m was totally okay with salted butter but I’m sure it’s still amazing with unsalted!
Mayleen says
October 12, 2015 at 9:48 amCan i ccok it in d oven instead of a slow cooker?
Amy Engberson says
November 12, 2015 at 12:09 pmI’m sure this roast can easily be cooked in the oven instead of the slow cooker. However, I always cook mine in the slow cooker because it’s so easy and stays so moist.
Mayleen says
October 12, 2015 at 9:48 amoops sorry*cook i mean
Anita says
July 15, 2018 at 11:05 amOH MY GOD. This recipe is amazing, so delicious too. Thanks for sharing, definitely keeping.
Amy Engberson says
July 19, 2018 at 7:31 pmYay! When I’m craving roast beef this is the recipe that has to happen! It’s so flavorful! Glad you enjoyed it!