INGREDIENTS:
1 Chuck roast 2-3 lbs. or so
1 packet of Hidden Valley Ranch Salad Dressing
1 packet of Au Jus gravy mix
1 stick of real butter
4-5 Pepperoncini Peppers (optional)
INSTRUCTIONS:
Place the roast in your slow cooker. Sprinkle the packets of powdered Ranch Dressing and Au Jus gravy mix on top of the roast. Then place the stick of butter on top of the roast. Add your pepperoncini peppers on top, if using them. Cook on low for 8 hours. When done, the roast will be fork tender and fall apart as you lift it out of the slow cooker. At this point if you want more gravy, mix a little flour and cold water in a cup until thick. Add slowly to the gravy and stir constantly until mixed well.
NOTES: 1. You can use any type of roast besides Chuck for this, but that is my preference for this cook.
2. If the roast is too fatty, I’ll try and remove a little excess fat before cooking, it’ll melt into the gravy.
Serve with rice or mashed potatoes, the gravy is not to be missed.
P.S. If he’s available, have Troutman plate your dish for the pics, I suck at it. 😂
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