Serves 6
Ingredients
- 3 lb chuck roast extra fat trimmed
- 1 envelope au jus mix
- 1 envelope dry ranch mix
- 1/4 cup 1/2 stick butter, unsalted
- 5-10 mild pepperoncini peppers
Instructions
- Add roast to the Crock-Pot.
- Sprinkle both au jus and ranch mixes over the roast.
- Add butter on top of the roast.
- Place pepperoncinis on the side around the roast.
- Cover and cook on low for 8 hrs.
- Shred and serve with veggies and potatoes.
Notes
To cut down on the saltiness I try to use low sodium seasoning mixes when available.