Ingredients
- 1 Chuck Roast
- Potatoes (optional)
- Baby Carrots (optional)
- Onions (optional)
- 1 Envelope Ranch Dressing
- 1 Envelope of Au Jus Gravy
- 1 Envelope of Brown Gravy
- Peperoncini Peppers (optional)
- Cream of Chicken Soup (optional)
- 1 Cup of Water
- 1 Cube Butter
Directions
Rinse roast in cold water. Pat dry with paper towels and Season with seasoning salt and pepper. Sear the roast on both sides until a nice brown.
Mix packets with the water. You can add the cream of chicken soup here if you’d like. It makes a nice addition if you are wanting to have some gravy with mashed potatoes. Without the cream of chicken, the sauce will make a great au jus for french dips!
Chop your onions, and put a few on the bottom of the slow cooker. then, place your seared roast on top of your onions. Surround your roast by your potatoes, and peperoncini peppers.
Pour your sauce mixture (it will be thick) directly over your roast, and place cube of butter on top. Cook on high for 6-7 hours, adding the carrots about 1 hour from being finished.
Note: When storing this in the fridge, if you store it with all the juices, it will help keep the roast from drying out. I like to shred mine and keep adding juices until it is no longer soaking up the liquid.