Savory Slow Cooker Beef Chuck with Herb-Infused Roasted Vegetables
Indulge in this hearty and flavorful Savory Slow Cooker Beef Chuck, perfectly complemented by herb-infused roasted vegetables. This recipe, curated by Kelly Brant—the food editor from the Arkansas Democrat Gazette—showcases tender beef prepared in a rich blend of ranch and au jus flavors, served alongside vibrant veggies that are caramelized to perfection. Ideal for family gatherings or cozy dinners, this dish not only satisfies hunger but also warms the soul, making it a beloved addition to your culinary repertoire.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
beef chuck roast
4-5 lb (whole)
dry ranch dressing mix
1 ounce (one envelope)
dry au jus mix
1 ounce (one envelope)
butter
1/4-1/2 cup (cut into tablespoons)
pepperoncini peppers
5 (whole)
fingerling potatoes
1 lb (scrubbed and quartered)
carrots
4 (peeled and cut into 1.5-inch pieces)
Brussels sprouts
2 cups (trimmed and halved or quartered)
olive oil
1/4 cup (none)
garlic
2 teaspoons (minced)
salt
to taste (none)
fresh ground pepper
to taste (none)
Instructions
1
Begin by placing the beef chuck roast in the bottom of a slow cooker. Sprinkle the dry ranch dressing mix and au jus mix evenly over the meat, ensuring it is well-coated.
2
Next, dot the top of the roast with cut-up tablespoons of butter for extra richness and flavor.
3
Add the pepperoncini peppers around the roast for a hint of spice and tanginess.
4
Cover and cook on low for approximately 8 hours, or until the meat is very tender and can be easily shredded with a fork.
5
As the roast nears completion, preheat your oven to 450°F (230°C) about 30 minutes before you're ready to roast the vegetables.
6
Line a large, rimmed baking sheet with aluminum foil for easy cleanup.
7
In a large mixing bowl, combine the quartered fingerling potatoes, chopped carrots, and halved Brussels sprouts. Drizzle with olive oil, and add minced garlic, salt, and fresh ground pepper. Toss until the vegetables are evenly coated.
8
Spread the vegetable mixture in a single layer on the prepared baking sheet. This allows them to roast evenly and develop a desirable caramelization.
9
Roast the vegetables in the preheated oven for about 30 minutes, stirring occasionally, so they become tender and develop a beautiful golden-brown color.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What cut of beef is used in this recipe?
A 4-5 lb beef chuck roast is used for this recipe.
How long should the beef cook in the slow cooker?
The beef should cook on the low setting for approximately 8 hours.
What dry seasoning mixes are required?
The recipe requires one 1-ounce envelope of dry ranch dressing mix and one 1-ounce envelope of dry au jus mix.
How much butter is added to the roast?
Between 1/4 and 1/2 cup of butter, cut into tablespoons, is dotted over the roast.
Are there any peppers included in the slow cooker?
Yes, five whole pepperoncini peppers are added for spice and tanginess.
What temperature should the oven be for the vegetables?
The oven should be preheated to 450 degrees Fahrenheit (230 degrees Celsius).
How long do the vegetables need to roast?
The vegetables should roast for about 30 minutes until golden-brown and tender.
Which vegetables are included in the roasted medley?
The medley includes fingerling potatoes, carrots, and Brussels sprouts.
How should the fingerling potatoes be prepared?
The potatoes should be scrubbed and quartered.
What is the recommended size for the carrots?
Carrots should be peeled and cut into 1.5-inch pieces.
How should Brussels sprouts be prepared for roasting?
They should be trimmed and either halved or quartered.
What is used to coat the vegetables before roasting?
They are tossed with 1/4 cup olive oil, minced garlic, salt, and fresh ground pepper.
How much garlic is used for the vegetables?
The recipe calls for 2 teaspoons of minced garlic.
Should the baking sheet be prepared in a specific way?
Yes, line a large, rimmed baking sheet with aluminum foil for easy cleanup.
How do I know when the beef is finished?
The meat is ready when it is very tender and can be easily shredded with a fork.
Should the vegetables be spread out on the pan?
Yes, spread them in a single layer to ensure even roasting and caramelization.
Who curated this recipe?
This recipe was curated by Kelly Brant, the food editor from the Arkansas Democrat Gazette.
Is the beef cooked on high or low heat?
The beef is cooked on the low setting of the slow cooker.
When should I start preheating the oven?
Preheat the oven about 30 minutes before the roast is finished cooking.
Do the vegetables need to be stirred while roasting?
Yes, they should be stirred occasionally to develop a beautiful golden-brown color.
How many ingredients are in this recipe in total?
There are 12 total ingredients listed for this dish.
What type of salt and pepper should be used?
The recipe suggests using salt and fresh ground pepper to taste.
Does this recipe include a sauce?
The juices from the ranch, au jus, and butter create a rich savory flavor during the slow cooking process.
Can I use regular potatoes instead of fingerling?
While the recipe calls for fingerlings, other potatoes could be substituted if cut into similar small sizes.
Is it necessary to peel the carrots?
Yes, the recipe specifies that the carrots should be peeled.
What is the primary flavor profile of the beef?
The beef is described as having a rich blend of ranch and au jus flavors with a hint of spice from pepperoncini.
What type of baking sheet is best for the veggies?
A large, rimmed baking sheet is recommended.
How do you apply the dry mixes to the meat?
Sprinkle them evenly over the meat, ensuring it is well-coated.
Is this dish suitable for a family dinner?
Yes, it is described as ideal for family gatherings or cozy dinners.
What is the purpose of the aluminum foil on the baking sheet?
The aluminum foil is used to allow for easy cleanup after roasting the vegetables.