The 5-Ingredient Pot Roast I Make Every Sunday
Ingredients
- One 3-pound chuck roast
- 11 packetoz Hidden Valley Ranch Dip mix
- 11 packetoz au jus gravy mix
- 1/2 16-ounce jar peperoncini
- 1/2 16 oz jar peperoncini juice
- 1/21 cupstick unsalted butter
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Instructions
- Set a slow cooker to high. Add the chuck roast and sprinkle the packets of ranch mix and gravy mix directly on top of the roast. Then add the peperoncini and their juices to the slow cooker, surrounding the base of the roast. Place the stick of butter directly on top of the roast.
- Cover the slow cooker with the lid and cook on high for 6 hours. The roast is ready when it’s tender enough to shred easily with a fork. Serve over mashed potatoes or rice and enjoy!,Store any leftovers in an airtight container in the fridge for up to 2 days or in the freezer for up to one month. Reheat in 20 second increments in the microwave until warmed through.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original
