Ingredients
Main Ingredients
- 3-4 pounds Pot Roast (preferably Chuck)
- 1 envelope ranch dressing mix store brand is fine
- 1 envelope au jus mix
- 1 stick butter
- 1-2 cloves minced garlic jarred minced garlic works well
- 1 tablespoon fresh ground pepper
- 8-10 rings Pepperoncini pepper adjust to taste
- 5-6 rings Jalapeno pepper adjust to taste
- 1/2 cup water
Method
Preparation
- Spray your Crock Pot with nonstick cooking spray or use a slow cooker bag.
- Place the roast in the Crock Pot.
- Add the ingredients on top of the roast in this order: Pepper, Garlic, Ranch Dressing packet, Au Jus packet, Both types of Peppers spread out over the roast.
- Place the stick of butter right on top of everything.
Cooking
- Cook on low for 8 hours.
- Halfway through, flip the roast and add a half cup of water. If you won't be home to flip it, just add the water to the bottom of the Crock Pot before placing the roast in.
- Spoon some gravy over the roast before serving.
Serving
- Serve the tender meat on a plate, drizzling it with the rich gravy. Pair it with mashed potatoes, rice, or your choice of vegetables. Consider adding crusty bread to soak up the remaining gravy.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 5gProtein: 35gFat: 35gSaturated Fat: 15gSodium: 800mgSugar: 1g
Notes
For added flavor, consider searing the roast in a hot pan before placing it in the Crock Pot. Adjust the number of pepper rings according to your spice tolerance. For a thicker gravy, you can mix in a cornstarch slurry at the end of cooking time. Leftovers can be stored in an airtight container in the refrigerator for about 3 to 4 days.
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