- 3 pounds pot roast (A chuck roast works great, a Rump/bottom round roast works well too)
- 1 packet ranch dressing mix
- 1 packet au jus mix
- 6 pepperoncini peppers (These don’t add heat, just flavor!)
- 1 stick butter
- 2 cups baby carrots
- 2 tablespoons corn starch
- 4 tablespoons cold water
PER SERVING *
|Calories1080Calories from Fat760|
|% DAILY VALUE*|
|Calories from Fat760|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Krishannta Bundy 3 days ago
it was so easy and the meat had such a great flavor from this recipe! definitely a great chilly weather meal.
Sara 4 days ago
AMAZING!! And so easy. Ate it alone with mashed potatoes first night, then used leftovers to make tacos and French dip sandwiches the next two nights
Jade 10 days ago
To i will definitely make this again! I added celery but it’s so flavorful and the gravy was so easy to make!!
Thomas Kopsa 17 days ago
It was great. I added mushrooms.
Jeannie 15 Aug
BEST ROAST EVER. This recipe is a keeper!
Philip 12 Aug
Turned out perfectly. Exceptional flavor and tender as can be. Make sure you throw in the peperoncini’s.
this is the best roast i have made in my whole life. meat is falling apart and so juicy.
Amanda Flick 2 Aug
Very Yummy. Will definitely be making it again.
Melissa pitts 1 Aug
Delicious. i would definitely recommend this recipe
Shelley 30 Jul
This was delicious! A traditional tasting hearty pot roast!
Krissy 16 Jul
Very good and easy used leftover shredded beef for tacos
Katelyn 15 Jul
loved it! recipe is perfect as is..definitely will make again.
Tiara Raquel 13 Jul
so good will do agaim
Rahman J Warner 18 Jun
I added baby carrots and celery, the rest took care of itself
Jeff W. 23 Mar
definitely tasted good will make again.
Melissa 3 Aug 2017
Served this in hoagie rolls with provolone cheese, so good!