This recipe is full of flavors that compliment the beef PERFECTLY. If you want to make it spicy, Chapman suggests adding some of the pepper juice to the mixture, then when it’s all done, slice up the peppers and mix them in with the meat for an extra kick.

(1) 3-5 lb. chuck roast
2 tbsp. olive oil (or vegetable oil)
Salt & pepper, to taste
1 packet ranch dressing mix
1 packet dry onion soup mix
1 stick butter (1/2 cup) – REAL salted butter
8 Peperoncini peppers

Heat a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or “sear” the beef quickly. Take a paper towel and make sure you dry both sides of the pot roast. Season with a little bit of salt and pepper.

Once the skillet is nice and hot, add the roast. Allow the roast to cook for about 2-3 minutes until it is golden brown. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes. Transfer meat to slow cooker.

Sprinkle packets of dry Ranch Dressing and onion soup mixes over pot roast. Top with a stick of butter, then place peppers on and around roast.

Cover and cook on low for 8 hours. Take two forks and start shredding the meat. Discard any big fatty pieces.

Submitted by: Chapman