This is a recipe that is all over the internet with probably at least a dozen slight variations to it. However, this one is my version, and it's my favorite, so I'm sharing it with you. You can serve it as a classic pot roast with potatoes and carrots, make hot beef sandwiches, or serve it on buns for shredded beef sandwiches. We also enjoy the leftovers cold, on a brioche bun with mayo. SOOOO GOOD!!! Enjoy!
3 lb Beef Pot Roast
8 Tbsp. (1 stick) Butter (real butter, not margarine)
1 Packet Hidden Valley Ranch powder
1 Packet Onion Soup Mix
6oz-8oz Pepperoncinis and juice
1 Can Low Sodium Cream of Celery Soup
1/2 tsp. Black Pepper
Put pot roast (thawed or frozen) in the bottom of the crock pot. (I ALWAYS use a crock pot liner.)
Sprinkle with black pepper.
Set stick of butter on top of roast.
Sprinkle ranch packet and onion soup packets over the top.
Add the pepperoncinis with their juice and the can of cream of celery soup.
Put the lid on the crock pot, set it on LOW, and let it cook AT LEAST 8 hours. Serve as desired!
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