Slow cooker creamy ranch beef

Ohhh yes—slow cooker creamy ranch beef is peak cozy, dump-and-go magic 😍
Here’s a tried-and-true version that basically cooks itself.

Slow Cooker Creamy Ranch Beef

Ingredients

• 2–3 lb chuck roast (or beef stew meat)
• 1 packet ranch seasoning mix
• 1 packet au jus gravy mix
• 1 can (10.5 oz) cream of mushroom soup
  (or cream of chicken—both work)
• 1 cup beef broth
• 1 medium onion, sliced (optional but recommended)
• 1 cup baby carrots or chopped carrots (optional)
• 8 oz cream cheese, cubed
• Black pepper to taste
  (go easy on salt—the packets are salty)

Instructions

1. Add to slow cooker:
   Place beef in the bottom. Scatter onions and carrots around it.
2. Mix sauce:
   Whisk ranch mix, au jus mix, cream of soup, and beef broth. Pour over beef.
3. Cook:
   • LOW: 8 hours
   • HIGH: 4–5 hours
     Until beef is fall-apart tender.
4. Shred & cream it up:
   Shred beef right in the crock. Add cream cheese, cover, and cook another 20–30 minutes until melted.
5. Stir + serve:
   Stir until creamy and dreamy.

How to Serve It

• Over mashed potatoes 🥔 (elite choice)
• Over egg noodles
• On toasted rolls as a sandwich
• Over rice or cauliflower mash for lighter vibes

Easy Upgrades

• Add sliced mushrooms for extra richness
• Toss in frozen peas at the end for color
• Use pepperoncini juice (¼ cup) for a subtle tang
• Swap cream cheese for heavy cream if you want it looser

If you want this more ranchy, less salty, or spicier, tell me—I’ll tweak it exactly to your taste 😏