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

1. Heat canola oil over med-high heat. Season roast with salt and sear in hot oil until golden brown.

2. Place roast in crock pot and sprinkle with dressing mix, pepperoncinis, pepperoncini juice, and dot with butter

3. 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.

4. 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.

5. 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.

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