Miss Cindy's Slow Cooked Roast Beef

Miss Cindy's Slow Cooked Roast Beef

Ingredients:

1 (3-4 lbs) chuck roast (or any cut of roast that you prefer)

2 tablespoons extra virgin olive oil

2 tablespoons Montreal steak seasoning

4-5 potatoes, peeled and coarsely chopped

1 cup sliced carrots

1 large onion, coarsely chopped

1/2 cup banana peppers, drained

2 springs fresh rosemary, chopped

1 teaspoon garlic powder

1 teaspoon ground oregano

1 teaspoon dried thyme

1 packet  good seasons ranch dressing mix

salt and pepper to taste

1 can beef broth

Instructions:

Rub Montreal steak seasoning all over roast. In a large cast iron skillet, heat 2 tablespoons extra virgin olive oil. When skillet is hot, place roast in skillet. Sear each side until it is brown.

Remove roast from skillet and place in a large slow cooker. Add chopped vegetables. Sprinkle rosemary over the top. Add garlic powder, oregano, thyme, banana peppers and sprinkle packet of ranch dressing mix over the top. Salt and pepper as you desire. Pour beef broth over the top of meat and vegetables. Cover. Cook on high for about 4 hours. Then turn to low and cook for another 3-4 hours.