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Slow Cooker Pot Roast

John Wilson

Ingredients

  • Pot Roast

  • 1 stick butter

  • 1 pkg Hidden Valley Ranch Dressing

  • 1 pkg Au Jus Gravy mix

  • 3 Pepperoncini Peppers

Instructions

  1. Place Pot Roast in bottom of slow cooker. I usually dredge mine in flour and brown it off in a cast iron pan with a little Olive Oil, but you don’t have to.

  2. Sprinkle the package of Ranch Dressing over the top of the Pot Roast and then sprinkle the package of Au Jus Gravy over the top of the Pot Roast.

  3. Place a stick of Butter on top of the Pot Roast

  4. Place three Pepperoncini Peppers on top of the Pot Roast

  5. Cook on the low setting for 8 hours

  6. I usually add potatoes during the last two and a half hours and whole peeled onions during the last hour and a half. If you use large potatoes or onions, you will want to quarter them. Just trim the stem end of the onions, don’t totally remove it as it will keep the onions intact while they cook.

  7. After removing the Pot Roast and the Vegetables, pour the drippings into a saucepan and add about ¼ C of a good red wine is desired. Salt and Pepper to taste. You can also add mushrooms if desired. Mix 1 ½ tsp of cornstarch with an equal amount of water and mix well. Bring the au jus to a boil and add the cornstarch mixture to thicken the gravy. Reduce heat to medium and stir until desired thickness is reached.

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