This is a little twist on the Sunday classic. We used to love to go to Grandma’s house because she always had a roast.
My favorite dinner was a roast. Matt says this is by far his favorite roast he has ever had. I thought I might not like this, but it has fantastic flavor and made an amazing gravy. This has just a little bit of spice.
2-pound chuck roast
1 1oz packet of dry buttermilk ranch
1 1oz packet of dry au jus gravy mix
6 tablespoons butter
1/4 cup water
1. Place 1/4 cup of water into the slow cooker. Put the chuck roast in the water.
2. Sprinkle the ranch on the roast and then the au jus on top of that. Then place the stick of butter on top of that in the middle.
3. Place the pepperoncini around the roast.
4. Cook on low for 8 hours.
5. Shred and serve with gravy. Add corn starch whisked into a little bit of milk to hot dripping from the roast. On top of fresh mashed potatoes.