Prep time: 5 minutes; Total time 4-8 hours
Ingredients:
- 1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
- 1 stick of butter
- a packet of dry ranch dressing mix
- a packet of dry “au jus” gravy mix
- 6 pepperoncini
Directions:
Place roast in the slow cooker, coat roast on all sides with the ranch dressing mix and the gravy mix. Put a stick of butter on top (I usually slice up the butter) and add 6 or more pepperoncinis. Cook on high for 4-6 hours or on low for 8-10 hours. That’s it! So easy and so tasty!
Kitty’s Notes
We eat this all the time on Sundays with some mashed potatoes and green beans. I first read about this in the NY Times. They made the recipe more complicated than it needed to be (of course). I stuck with the original recipe that they referenced and it is delish!
Kitty's Recipe 