- 1 (3-5 lb.) chuck roast
- 2 T olive oil (or vegetable oil)
- Salt and pepper to taste
- 1 packet ranch dressing mix
- 1 packet dry onion soup mix
- 1 stick butter (1/2 cup) – REAL salted butter, not margarine
- 8 pepperoncini peppers
- Heat up 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 (drying the meat helps it brown easier.) Then 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. The browning of the outside of the meat just adds flavor. 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. You don’t add any other liquid to this. The meat will create it’s own juices at it cooks.