Ingredients
- 1 - 2-3 pound beef chuck roast
- 1/2 tsp kosher salt
- 2 TBSP canola oil
- 1 .4 oz packet ranch dressing mix
- 1/2 cup sliced pepperoncinis
- 1/4 cup pepperonchini juice
- 2 TBSP butter
- 2 cups beef broth
- 1 TBSP corn starch
- 1/2 cup sour cream or plain yogurt
Directions
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Heat canola oil over med-high heat. Season roast with salt and sear in hot oil until golden brown.
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Place roast in crock pot and sprinkle with dressing mix, pepperoncinis, pepperoncini juice, and dot with butter
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Cook in crock pot on LOW for 6-8 hours or HIGH for 3 1/2 – 4 hours or until the roast is fork tender.
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Remove meat from pot and drain off cooking juices into a sauce pan, skimming the top for excess fat. Add 2 cups of beef broth to the juices and bring to a boil.
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Mix 1 TBSP of corn starch with 1/2 cup COLD water and slowly pour into the boiling broth mixture. Stir continuously until thickened and remove from heat. Stir in 1/2 cup of sour cream into the thickened broth and serve over the cooked meat.