Hugh Wallace's Pot Roast
  • Cooking Time: 8 hours
  • 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
  1. Heat up a large skillet on high and add oil to skillet (you want it really hot to sear or brown the roast.)
  2. Pat roast dry with paper towels
  3. Sprinkle with salt and pepper to taste
  4. Once skillet is nice and hot, add the roast and brown 2-3 minutes on each side
  5. Transfer meat to slow cooker
  6. Sprinkle the dry packets of ranch and onion soup mixes over the roast
  7. Top with a stick of butter
  8. Then place peppers on or around the roast
  9. Cook on low for 8 hours
  10. Once done, shred meat (throw away the fatty pieces)
  11. Serve over mashed potatoes, rice, or on a roll with a slice of provolone or mozzarella cheese
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