I saw this recipe on facebook that a friend posted in her timeline. She said it was so good that you might cry when it is gone. I am always looking for easy recipes that I can whip up. I am also on a low-carb diet, so this worked out perfectly for my diet.
My husband is super picky, but with the ingredients, I thought he would be on board, and we both loved it. This really is a buttery, flavorful pot roast like I have never tasted before.
It is fab because you just need to throw everything into a crock pot and let it cook. There is not much preparation at all. Especially if you can find a chuck roast that is already cut into cubes. Throw all the ingredients in your slow cooker and dinner is served. You don’t need to add anything else. I thought I would need liquid, but it created its own liquid with the butter, the juice from the meat and liquid from the mushrooms and onions. My husband hates onions, but they disintegrated and gave great flavor but not that onion taste.
Easy, fast and delicious.
Ingredients
- 1 lb chuck (cut into 1" cubes)
- 1 stick butter
- 1 packet hidden valley ranch seasoning
- 1 dry packet au jus
- 1 sliced onion
- 1 tbsp minced garlic
- 1 tbsp whole peppercorns
- 1 packet whole mushrooms
Instructions
- Place all ingredients in a crockpot and cook on high for 4- 5 hours or low 6 - 7.
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This looks very interesting as slow cooker beef sometimes gets dry. Could I substitute carrots for the mushrooms? Would they give off enough liquid?
Hi Carol,
Thanks for your comment. This roast had no problem with being juicy, that is for sure. The original recipe that my friend posted on facebook did not call for mushrooms, but I love them so I added them. She said to put pepperoncini’s, but I left those out. I am sure you could do carrots, and it would still be enough liquid. Good luck. If you do make it, I would love to know how it turned out.
Thanks!