About the Recipe
A homestyle meal with fall-apart, tender beef paired with the perfect ingredients! Once prepped in the crock pot or slow cooker, just go on about your day and come back to a delicious, ready-to-serve meal!
6 Pepperoncini Peppers
16 Banana Ring Peppers
1 oz Au Jus Mix Packet
¼ lb Butter
4 oz Package Buttermilk Ranch Dressing Mix
2 cups Whole Baby Carrots
2 tbsp Corn Starch
Salt & Pepper to taste
Melt the butter on the bottom of the crock pot and mix in the AuJus and Ranch Dressing Mix. Add the Pepperoncini Peppers or Banana Pepper Rings and the HOM Boneless Chuck Roast (no need to salt the pot roast prior). Add the baby carrots.
Cook on low for 8-10 hours, or on high for 4-5 hours. It will be very tender when it's ready and easy to break apart. Use tongs or two large spoons/spatulas to remove the beef and set aside on a plate. Use a slotted spoon to remove the carrots, and place them on a serving plate with the roast.
If you have enough juice at the bottom of the crock pot for some gravy, (I always do), turn the crock pot on high. Mix the cornstarch with 4 Tablespoons of pot roast juice and slowly pour some of it back into the crock pot, whisking constantly. Give it time to thicken before you add more, otherwise it will become too thick (if it does, you can thin it with beef or chicken stock). You likely will not need to use all of it.
Once it's near your desired level of thickness, remove it from the heat. It will thicken a little bit more upon standing.
Return the Shredded Chuck Roast to the Crock Pot and mix with gravy. Serve over Mashed Potatoes or Boiled Redkins and enjoy!