Best Slow Cooker Pot Roast

• 3-4 pound chuck roast (from a local farmer if possible)
• 6 1/2 tsp Homemade Ranch seasoning blend
• 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

1. 1

   Heat 2 Tbsp butter over medium high heat in a saute pan.

2. 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. 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. 4

   Place remaining 4 Tbsp butter on top of the roast.

5. 5

   If using Pepperoncini peppers, place them around the roast in the slow cooker.

6. 6

   Cook on low for 8 hrs (or high for 2 hrs, then on low for 4 hrs).

7. 7

   If using potatoes and carrots, add them during the last 4 hours of cooking.

8. 8

   To serve, ladle the juices over the roast and sprinkle with parsley.

9. 9

   Store leftovers in the fridge - makes great roast sandwiches the next day!

10. 10

    Serves 12

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