Ingredients:
1 (3-4 lb) Chuck Roast
1 packet Ranch Dressing Mix
1 packet Au Jus Mix (or use my Au Jus recipe below)
1/4 cup Butter, sliced
4-5 Pepperoncini Peppers, with a splash of brine for added flavor
Instructions:
- Heat Olive Oil in skillet. Brown roast on both sides, for a bit of extra caramelized flavor.
- Place roast in the slow cooker.
- Sprinkle the top with the ranch dressing mix and au jus mix.
- Place peppers on top of the mixes.
- Add the butter slices.
- Cook over low for 8 hours.
- Serve with favorite vegetables, and pasta, rice or potatoes.
- The small amount of brine is all of the liquid you need to add to this recipe. It will make enough of it's own.
- Add carrots and potatoes with 1 1/2 hours left, if desired.
Au Jus Recipe:
12 Beef Bouillon Cubes (or 4 tbls granules)
4 tsp Onion Powder
2 tsp Parsley
1/4 tsp Black Pepper
1/4 tsp Garlic Powder
4 Tbls Cornstarch
Instructions:
- Blend all ingredients in blender for 30 seconds until completely ground, and combined.
- Store in airtight container or Ziploc bag.
- Measure 4 1/2 tsp into a small saucepan.
- Whisk with 2 C Water over medium heat 15 minutes until bubbly, and thickened.
- Measure 4 1/2 tsp to equal 1 package Au Jus mix.
Enjoy!
Ingrid
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