Slow Cooker Roast Beef With Roasted Mixed Vegetables - cooking recipe

Ingredients

1 (4 -5 lb) beef chuck roast
1 ounce dry ranch dressing mix (one envelope)
1 ounce dry au jus mix (one envelope)
1/4 - 1/2 cup butter, cut into tablespoons
5 pepperoncini peppers
Roasted Mixed vegetables ingredients
1 lb fingerling potato, scrubbed and quartered
4 carrots, peeled and cut into 1 1/2 inch pieces
2 cups Brussels sprouts, trimmed (halved or quartered)
1/4 cup olive oil
2 teaspoons garlic, minced
salt & fresh ground pepper

Preparation

Place roast in bottom of slow cooker. Sprinkle with ranch and au jus mixes. Place butter on top.
Add peppers. Cook on low for 8 hours or until meat is very tender.
For vegetables, heat oven to 450 degrees about 30 minutes before roast is done.
Line a large rimmed baking sheet with foil.
In a large bowl, combine the vegetables, olive oil, garlic, salt and pepper. Mix well.
Spread the mixture in a single layer on the prepared baking sheet.
Roast in hot oven, stirring occasionally, until vegetables are tender and deep golden brown, about 30 minutes.