Pour this 1 mixture over raw beef petite tender into a slow cooker for a cozy weeknight meal you'll crave again and again

 This slow cooker peppercorn ranch beef is the kind of cozy weeknight meal that reminds me of the suppers my mother used to put together on busy farm days. Everything starts with one simple mixture—bottled ranch dressing, cracked peppercorns, beef broth, garlic powder, and dried parsley—poured right over a petite tender roast in the slow cooker. By suppertime, the beef is fork-tender, the house smells wonderful, and you’ve done very little work to get there. It’s a modern shortcut with the same comforting, Midwestern feel as a Sunday pot roast.

Serve this peppercorn ranch beef sliced or shredded with its savory sauce spooned over the top. It’s especially good over mashed potatoes, buttered egg noodles, or simple steamed rice to catch all those juices. Add a side of green beans, glazed carrots, or a tossed salad to round out the plate. Warm dinner rolls or thick slices of buttered bread are perfect for mopping up the extra sauce, and if you like, finish the meal with something simple and homey like apple crisp or chocolate pudding.

Slow Cooker Peppercorn Ranch Petite Tender

Servings: 4

Ingredients

2 to 2 1/2 pounds beef petite tender roast (often labeled petite tender or shoulder tender)

1 cup bottled ranch dressing

1/2 cup beef broth (low sodium if possible)

2 teaspoons cracked black peppercorns (coarsely ground)

1 teaspoon garlic powder

1 teaspoon dried parsley

1/2 teaspoon kosher salt (optional, taste depends on broth and dressing)

1 tablespoon butter (optional, for a richer sauce)

1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening sauce)

Directions

Place the raw beef petite tender roast in the bottom of a 4- to 6-quart slow cooker. If there are two smaller petite tenders, lay them side by side in a single layer.

In a medium bowl, whisk together the ranch dressing, beef broth, cracked peppercorns, garlic powder, dried parsley, and kosher salt (if using) until the mixture is smooth and well combined.

Pour this one mixture evenly over the raw beef petite tender in the slow cooker, making sure the top of the meat is well coated. Use a spatula to scrape out every bit of the mixture if needed.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef is very tender and can be easily sliced or shredded with a fork.

If you’d like a richer sauce, stir the butter into the hot cooking liquid until melted. For a thicker gravy-style sauce, transfer the beef to a plate and cover loosely with foil, then stir the cornstarch-and-water mixture into the liquid in the slow cooker. Cover and cook on HIGH for 10 to 15 minutes, or until slightly thickened.

Slice the petite tender roast across the grain or gently shred it with two forks. Return the meat to the slow cooker and toss lightly so it’s coated in the peppercorn ranch sauce.

Serve the beef hot, spooning extra sauce over each portion. Store any leftovers in a covered container in the refrigerator for up to 3 days, reheating gently with a splash of broth if needed.

Variations & Tips

For a creamier version, stir 1/4 to 1/2 cup sour cream into the hot sauce after the beef is cooked and removed, then return the meat to the slow cooker and coat it in the creamy peppercorn ranch gravy. If you prefer more vegetables in the pot, tuck thick slices of onion and chunks of carrot or halved baby potatoes around the petite tender before pouring the ranch mixture over the top; just be sure not to overfill the slow cooker. For extra herb flavor, add 1/2 teaspoon dried dill or Italian seasoning along with the parsley. If your family likes a little heat, use a mix of black and pink peppercorns, or add a pinch of red pepper flakes to the mixture. You can also make this recipe with other tender roasts, such as sirloin tip or chuck, adjusting the cooking time as needed until the meat is very tender. Leftovers are wonderful piled onto toasted buns with a slice of provolone for easy sandwiches or wrapped in tortillas with shredded lettuce for a simple next-day meal.