Best Slow Cooker Pot Roast

🧂 Ingredients

• 3-4 pound chuck roast

  from a local farmer if possible
• 6 1/2 tsp Homemade Ranch seasoning blend

  double batch of my easy dry mix - click here for the recipe [http://www.backtothebooknutrition.com/healthy-ranch-dip-5-minute-real-food-recipe/]
• 6 Tbsp pastured butter

  divided
• 1 cup homemade beef stock/broth

  can substitute vegetable or chicken broth, or water
• 5 Pepperoncini peppers

  (optional)
• 3-4 pounds Russet potatoes

  washed and chopped into large cubes
• 4 medium carrots

  peeled and sliced
• Fresh or dried parsley for garnish

Instructions

• 1 Heat 2 Tbsp butter over medium high heat in a saute pan.
• 2 Rub ranch seasoning into all sides of the roast. When butter begins to bubble,
  add the roast to the pan. Brown on both sides.*
• 3 Transfer the browned roast to the slow cooker. Pour beef stock into the saute
  pan and stir with a wooden spoon to get all those delicious brown bits. Pour the
  stock over the roast in the slow cooker.
• 4 Place remaining 4 Tbsp butter on top of the roast.
• 5 If using Pepperoncini peppers, place them around the roast in the slow cooker.
• 6 Cook on low for 8 hrs (or high for 2 hrs, then on low for 4 hrs).
• 7 If using potatoes and carrots, add them during the last 4 hours of cooking.
• 8 To serve, ladle the juices over the roast and sprinkle with parsley.
• 9 Store leftovers in the fridge - makes great roast sandwiches the next day!
• 10 Serves 12

Nutrition Info