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Hugh Wallace's Pot Roast

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Serves | Prep Time | Cook Time 8 hours

Why I Love This Recipe

You do not add any liquids as the meat will create it's own juice as it cooks.

You can cut up the peppers and add to the juice for an extra kick of flavor

Ingredients You'll Need

3-5 lb. Chuck Roast
2 Tbsp olive oil (or vegetable oil)
Salt and pepper to taste
1 packet of dry ranch mix
1 packet dry onion soup mix
1 stick of butter (1/2 cup) - real butter not margarine
8 pepperoncini


Heat up a large skillet on high and add oil to skillet (you want it really hot to sear or brown the roast.)

Pat roast dry with paper towels

Sprinkle with salt and pepper to taste

Once skillet is nice and hot, add the roast and brown 2-3 minutes on each side

Transfer meat to slow cooker

Sprinkle the dry packets of ranch and onion soup mixes over the roast

Top with a stick of butter

Then place peppers on or around the roast

Cook on low for 8 hours

Once done, shred meat (throw away the fatty pieces)

Serve over mashed potatoes, rice, or on a roll with a slice of provolone or mozzarella cheese

Pairs Well With

mashed potatoes and rice

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