My husband and I have a dear friend in California, who from time to time shares one of his favorite recipes with me. He recently told me about his crock pot roast and I couldn’t want to try it.
Brought the ingredients to work yesterday and started it. There is almost no prep required. It took me 5 – 10 minutes to put together and then it cooked on low in the crock pot for 8 hours.The roast was tender and flavorful. The gravy was amazing!!!
I had planned to cook fresh green beans and squash to go with the roast for dinner, but when I smelled it and tasted the gravy, I had to make mashed potatoes too.
Hope you will love this recipe as much as we did…and I thank my friend, Pete, for sharing it with me.
Crock Pot Roast
3-5 lb roast (Pete says any roast will work, tri-tip, chuck, rump…)
1 envelope Au Jus
1 envelope Ranch Salad Dressing and Seasoning Mix
1 stick butter
5 pepperoncinis (stems and all)
Directions
Place roast in crock pot. Sprinkle on top the au jus mix, then the ranch seasoning mix
Place 1 stick (1/2 cup) margarine on top of roast.
Place 6 pepperoncini on top. Cover and cook on low for 8 hours.
After roast is done, pour the drippings into a sauce pan. In a measuring cup mix together 1 tablespoon cornstarch and ½ to 1 cup water. Add to drippings in sauce pan. Heat and stir to thicken.
We loved this roast and gravy and so did my friends at work . They got some for lunch the next day—after all, they did have to smell the roast cooking all afternoon!)
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