Crockpot Ribeye Roast
Flavorful ribeye slow cooks with veggies in a delicious, slightly spicy brown gravy. Serve with a green salad.
Ingredients
- 1-2 thick cut ribeye steaks 1 steak serves two adults
- 1-2 pounds small Yukon gold potatoes washed and halved
- 16 ounces white mushrooms quartered
- 1/2 package baby carrots, cut in half can substitute 2 carrots, peeled and sliced
- 1/2 jar pepperoncini peppers, plus 1/2 cup of the juice from the jar
- 1 package Au Jus gravy (dry seasoning packet)
- 1 package brown gravy mix (dry seasoning packet)
- fresh ground black pepper to taste
- 1 ½ cups water
- 2 Tablespoons butter
Instructions
- Spray slowcooker with cooking spray and place potatoes, mushrooms and carrots in the bottom. Place ribeye steak on top of veggies.
- Combine seasoning packets and a good bit of black pepper in a small bowl and stir. Sprinkle this mixture on the ribeye steak and rub into meat. Sprinkle any remaining seasoning mixture onto the veggies.
- Place the pepperoncini peppers on top of the steak and veggies and pour the water and the 1/2 cup pepperoncini juice from the jar of peppers on top of all. Dot with the butter.
- Cook on low for 7-8 hours, until tender. Enjoy!