Our go to on a busy night is any kind of meal I can dump in the crockpot and have minimal to do when I get home. Roasts are the most requested in our house and this one is usually on repeat. The leftovers are phenomenal, if anything survives the first meal.
I am not joking when I say this one is so simple, but packed with flavor. All there is to do is place the roast in the slow cooker. Sprinkle both the au jus gravy and ranch seasoning packets over the top. No need to coat the bottom as the flavors will mix with the butter and create flavor packed juices for it to marinate in as it cook.
Next add the tabs of butter, spreading them out over the top of the roast. Make sure to slice in to tabs, instead of just tossing the stick in whole. This will insure that the butter melts all over and helps tenderize the entire roast evenly.
This next step is very flexible. Pepperoncini’s are a sweeter Greek pepper with a little kick. These add great flavor and you can adjust the heat by the amount of peppers you add to the roast. We like to add 6 or 7 to our roast for slightly more heat, if you want less only do 3 to 4 peppers.
Once everything has been added to the slow cooker, just put in low and and let it be for the next 6-8 hours. Try to avoid opening the lid until the end so they seal from the low pressure keeps and the flavors stay in until ready to enjoy. With the butter and natural fat in the roast, this will most likely fall apart when it is ready to eat. Pairs amazing with mashed potatoes, green beans and a roll for a hearty cozy meal.
- Slow Cooker
- 3-4 Lb. Chuck Roast
- 1 Stick Butter 8 ounces
- 1 Packet Au Jus Gravy
- 1 Packet Ranch Dressing Seasoning
- 5-6 Pepperoncini More or less depending on desired heat
- Place roast in crockpot.
- Sprinkle both au jus and ranch packets over roast evenly.
- Slice tabs of butter and place all over top of seasonings.
- Place peppers on and around roast.
- Cook for 6 to 8 hours, until tender.