This one is stupid easy and tastes like a million bucks. Make it with some mashed potatoes and it’s a killer combination.
INGREDIENTS
- 2 or 3 pound Chuck Roast (See Note 1)
- Jar of Pepperoncinis
- 1 packet Dry Ranch Dressing Mix
- 1 packet Onion Soup Mix
- Stick of butter
- 2tbsp Olive Oil
- Salt and Pepper to taste
DIRECTIONS
- Heat up a large skillet on high. Add 2 Tablespoons olive oil to hot skillet. You want it really hot here to brown or “sear” the beef quickly. This can also be done in your slow cooker if you have the sear or saute option.
- Season both sides of the roast with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast. Using tongs, flip the meat over and sear ALL SIDES of the roast for a couple minutes each. (You’re going for a crust here)
- Transfer meat to slow cooker. Sprinkle 1 packet ranch dressing mix and 1 packet dry onion soup mix over pot roast. Top with 1/2 cup (1 stick) salted butter then place 8 pepperoncini peppers on and around the roast.
- Cover and cook on low for 8 hours (See Note 2)
- OPTIONAL: Add some mushrooms for that last hour if you want. If you add them too much before that they’ll disintegrate.
NOTES: 1) YES use the chuck roast. You need the fatty marbling to make this thing that much more amazing. 2) You can cook on high for 4 hours, then reduce to low for 2 more and get the same effect faster (though only slightly).