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.
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.