Description
An easy, flavorful beef dinner made with tender rump roast, ranch seasoning, butter and tangy pepperoncini peppers that cooks low and slow until it’s fall-apart tender.
Ingredients
Scale
- 2 3/4 - 3 pounds rump roast (beef bottom round roast)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 Tbsp olive oil
- 1 cup beef broth
- 3 Tbsp dry ranch dressing mix
- 5 Tbsp butter
- 2/3 cup sliced pepperoncini, divided
Instructions
- Heat a pan over medium high heat. While pan is heating up season the roast with the salt
- and pepper. Add oil to the pan and brown the roast for about 3 minutes on each side. Once browned transfer meat to slow cooker.
- Pour the beef broth into the pan and scrape off any browned bits off the bottom. Pour into the slow cooker around the roast.
- Sprinkle the ranch dressing mix over the roast. Slice the butter into several pieces and place it on top of the roast. Add ⅓ cup of pepperoncinis into the slow cooker.
- Cover and cook on low for 8-12 hours, or until roast is tender.
- Shred the roast and stir it into the juices in the slow cooker. Stir in the remaining pepperoncinis.
- Serve and enjoy!
- Category: Beef
- Method: Slow Cooking
