, , , , , , , , , ,

This is one of the easiest and most interesting pot roasts I have ever made. The recipe was given to me by one of the other Mums at the barn – we were talking dinners while our girls were grooming and tacking up their horses. It turned out beautifully and was very much enjoyed by our entire family.


pot roast

1 5-pound brisket or arm roast

1 package ranch dressing mix

1 package au jus gravy

1 12-ounce jar of whole pepperoncini peppers

8 tablespoons of butter

Place the roast in a slow cooker. Sprinkle with the ranch dressing mix and package of au jus gravy. Place the pepperoncini peppers on top and pour on a little of the juice from the jar. Cut the butter into slices and arrange over the roast.

Cook for 8 to 10 hours on the high setting.