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Meats, Slow Cooker | |
| One 3-4 pound roast, your choice of cut One stick butter 1 package au jus gravy mix 1 package Hidden Valley Ranch dressing mix (dry) Pepperoncini peppers, number to your liking and a little juice Flour mixture (salt/pepper/garlic powder/chile powder/flour) | |
| Flour the roast. Heat a pan with canola oil and brown the roast on all sides. Put the roast in a slow cooker. Sprinkle on the au jus gravy mix and Ranch dressing. Top the roast with the stick of butter and pepperoncini peppers, including a little juice. Put the lid on and cook on low until fork tender, 6 to 8 hours. | |
Unrated | |
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