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Crock-Pot Rancher’s Roast Beef

This Ranchers Roast Beef recipe might be the most perfect way to make roast beef in the crock pot. Ranch dressing mix, pepperoncini, and butter make the beef fall-apart tender and full of flavor. 
Course Main Course
Cuisine American
Keyword pepperoncini, ranch dressing mix, Slow Cooker
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 6 servings
Calories 535kcal


  • 1, 2-3 pound beef chuck roast
  • ½ teaspoon kosher salt
  • 2 tablespoons canola oil
  • .4 ounce ounce packet ranch dressing mix 
  • ½ cup sliced pepperoncini
  • ¼ cup pepperoncini juice
  • 2 tablespoons butter
  • 2 cups beef broth
  • 1 tablespoon corn starch
  • ½ cup sour cream


  • Heat canola oil over med-high heat. Season roast with salt and sear in hot oil until golden brown.
  • Place roast in crock pot and sprinkle with dressing mix, pepperoncinis, pepperoncini juice, and dot with butter.
  • Cook in crock pot on LOW for 6-8 hours or HIGH for 3 ½ -4 or until the roast is fork-tender. Remove meat from pot and drain off cooking juices into a sauce pan, skimming the top for excess fat. Add 2 cups of beef broth to the juices and bring to a boil.
  • Mix 1 tablespoon of corn starch with ¼ C of COLD water and slowly pour into the boiling broth mixture. Stir continuously until thickened and remove from heat. Stir in ½ cup of sour cream into the thickened broth and serve over the cooked meat.


Serving: 1serving | Calories: 535kcal | Carbohydrates: 2g | Protein: 44g | Fat: 38g | Saturated Fat: 16g | Cholesterol: 176mg | Sodium: 877mg | Potassium: 823mg | Vitamin A: 265IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 4.9mg