Spicy Slow-Cooked Pot Roast

This is an easy recipe I found a couple of years ago. I modified it to fit my family's taste, and ever since it's been a family favorite. With a little spice and creamy gravy, this meal is sure to warm your tummy on these cold Indiana nights.

3-4 lb Beef chuck roast - marbled and looks like a thick cut ribeye steak

1 Packet Ranch dressing mix

1 Packet Au jus mix

1/2 Stick of butter

1 Jar of Whole pepperoncini

1 lb Baby carrots

Flour

First, lay the roast in the crock pot, top with ranch mix, and then top that with the au jus mix. Once both packets are smothering the roast, place the 1/2 stick of butter right on top. Now surround the butter with pepperoncinis. (Keep the peppers on the roast and pack them in tight because they make this roast soooo good).

Finally, add the carrots in surrounding the roast. And about 1/2 cup to 1 cup of the pepperoncini juice into the crock pot. Cook on low for 8 hours.

Once the roast is done, take it out, and shred it into bite sized pieces. Remove the carrots and peppers, and place onto a serving plate. Strain the juices from the crock pot into a skillet, so you have all the broth (but no bits of food) in the skillet. Add about 4 tbsp of flour, and whisk it together. Bring that mixture to a boil on the stove over medium high heat, then simmer until it becomes a thick gravy.

Whip up some mashed potatoes, and top everything with the spicy gravy. Enjoy this warm, comforting meal as a family around the table!