A Slow Cooker Favorite
Rendy’s Pot Roast: A Slow Cooker Favorite with a Kick
I have this friend...well, technically she’s family, but it’s complicated, so let’s just call her chosen family. You know the kind: the person who understands your soul and your grocery list. We talk about everything from motherhood and meal prep to the pure serotonin rush that comes from getting that blessed H-E-B text saying, “All items in your curbside order are in stock.” (Truly, it’s the little joys that keep us going.)
She’s a mom of three, a maven of intentional living, and somehow always has a life hack that makes me feel like I, too, could have it all together…if only I owned more baskets and labeled jars.
We’re constantly swapping recipes and ideas to make our weeks easier and cozier, and this one is pure gold. Enter: Rendy’s Pot Roast.
It’s the kind of dish that shows up on our weekly menu so often, she might as well get royalties. It’s spicy, savory, and tastes like the kind of comfort you get when someone saves you the last biscuit without saying a word. And the best part? It’s a slow cooker recipe. You toss it all in before the day starts, light a candle that smells like “harvest comfort,” and go about your business while your kitchen does the heavy lifting.
And this morning, miracle of miracles, Texas actually flirted with Fall for about six and a half minutes. A temperature drop! I even considered grabbing a hoodie before remembering this is still Texas and the afternoon will likely require SPF 50. But for a brief, magical moment, it felt like pot roast weather, and honestly, that’s all the excuse I need.
Rendy’s Pot Roast
This slow cooker pot roast is spicy, savory, and so simple it practically makes itself. Perfect for busy weekdays, cozy Sundays, or anytime you want something hearty without hovering over the stove.
Ingredients:
2–3 lbs boneless beef shoulder roast
1 jar pepperoncinis (I use medium heat, but go mild or hot depending on your spice tolerance)
1 packet au jus gravy seasoning
1 packet ranch seasoning
Vegetables of your choice (I usually go with carrots and small potatoes)
Instructions:
Sear the roast. Heat a skillet over medium-high heat and sear the beef on all sides until browned, just a couple of minutes per side. This step adds flavor, so don’t skip it!
Build the base. Place the roast in your slow cooker, then add your veggies around it.
Season the magic. Pour the entire jar of pepperoncinis (juice and all) over the roast, then sprinkle the au jus and ranch seasoning packets on top.
Set it and forget it. Cover and cook on low for 8 hours. By dinnertime, you’ll have a fork-tender roast and perfectly cooked veggies waiting for you.
Serving Tip:
This pot roast is perfect on its own, but if you’re craving a little something extra, serve it over rice or mashed potatoes for that ultimate comfort food vibe.
